Halo Halo Hawaiian Filipino Dessert Recipes

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HALO-HALO - HAWAIIAN FILIPINO DESSERT



Halo-Halo - Hawaiian Filipino Dessert image

Refreshing, exotic, and fun! Great for a party. Don't let the eclectic mixture of ingredients scare you away. This is my husband's Filipino grandmother's recipe--she was of Ilocan descent and migrated to Hawaii, so her version reflects her cultural diversity.

Provided by Marla Swoffer

Categories     Gelatin

Time 1h30m

Yield 240 oz, 40 serving(s)

Number Of Ingredients 9

2 quarts vanilla ice cream
2 bananas, sliced and quartered
1 honeydew melon, balled
1 cantaloupe, balled
1 papaya, balled
1 young shredded coconut (fresh or frozen)
1/2 cup tapioca (large or small pearl)
1 (3 ounce) package strawberry Jell-O gelatin dessert
8 cups crushed ice

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 (FILIPINO MIXED-FRUIT DESSERT)



Halo-Halo (Filipino Mixed-Fruit Dessert) image

Provided by Food Network

Categories     dessert

Yield Serves 1

Number Of Ingredients 8

6 tablespoons halo-halo mixture, divided into 2 tablespoons each
2 tablespoons macapuno (preserved shredded young coconut)
2 tablespoons kaong (palm nuts)
2 tablespoons nata de coco (coconut gel)
2 tablespoons fresh grated cantaloupe
Crushed or shaved ice
1/2 cup evaporated milk
Vanilla ice cream (can also use mango)

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.

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