Halo Halo Dessert Recipeh Food

HALO-HALO - HAWAIIAN FILIPINO DESSERT

Steps:

• Cook tapioca until pearls become translucent (add tapioca to boiling water, lower heat to medium, watch for 15 minutes or more, stirring occasionally).
• Rinse tapioca in cool water (careful, it's sticky) and set aside.
• Prepare Jell-O using half of the water called for and refrigerate until stiff.
• Put the fruit (except bananas) and coconut into drink cooler (for party) or large bowl (to serve with a meal).
• Cut Jell-O into 1/2" squares.
• Add bananas, tapioca, and Jell-O to fruit mixture.
• Prepare ice cream by emptying container into a large bowl and smoothing into paste (i. e. use potato masher, hands, etc.) Scoop ice cream into fruit mixture.
• Cover fruit mixture with crushed ice.
• If using cooler, cover with lid.
• Wait 30 minutes and stir to combine all ingredients (including ice) well.
• Serve with ladle in paper cups with spoons.
• (lasts 5 hours in cooler--stir before each serving).
• Leftovers can be refrigerated for the next day.

HALO-HALO

Steps:

• In a small bowl, combine bananas, brown sugar and vanilla. Let stand until bananas are soft and syrupy, about 20 minutes.
• In a second small bowl, combine blueberries with maple syrup.
• In a third small bowl, combine coconut milk and sweetened condensed milk. Add shaved ice to a large bowl and blend half of milk mixture (about 1/2 cup) into ice.
• In 4 large, tall glasses, layer, blueberry mixture, shaved ice mixture, macerated bananas and ube ice cream. Top each glass with cubes of jelly, flan and drizzle with remaining coconut milk mixture. Serve.

HALO-HALO (FILIPINO MIXED-FRUIT DESSERT)

Steps:

• In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream.

HALO-HALO

Steps:

• In a dry skillet, lightly toast the coconut flakes until slightly browned and fragrant. Remove from skillet into a bowl and stir in the brown sugar, mix well. Set aside.
• Peel the oranges so that the whole outer skin is removed, like if you wanted to filet the oranges.
• Slice the oranges (about 1/2 inch thick slices).
• Layer oranges and flaked coconut into 4 glasses. The top layer should be coconut.
• Sprinkle one tablespoon cointreau over each glass.
• Chill for at least one hour, serve cold.
• Garnish with whipped cream or any topping you like.