Name: Halo-Halo Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Filipino
Ingredients: 1/4 cup sweetened red beans; 1/4 cup sweetened white beans; 1 large banana, thinly sliced; 1/4 cup jackfruit, canned and drained, sliced; 1/4 cup macapuno strips, drained; 1/4 cup nata de coco, drained; 1/4 cup red palm seeds (Kaong), drained; 1/4 cup green palm seeds (Kaong), drained; 4 cups shaved ice (from about 6 cups of ice cubes); 1 cup evaporated milk, divided; 1/2 cup Cap'n Crunch with Crunch Berries cereal; 2 scoops ube ice cream (store-bought or homemade)

Jump to Recipe· 3.9 from 4 reviews

I absolutely love sharing my favorite desserts, and this Halo-Halo Recipe has a special place in my heart. It’s a vibrant mix of shaved ice, sweet beans, tropical fruits, and creamy evaporated milk topped with ube ice cream that instantly brightens any day. I first tried it after a dinner with friends, and it quickly became my go-to refreshment for warm afternoons or a light, satisfying treat after a meal. The layers of flavors and textures are endlessly delightful, and it’s easier to make than you might think.

Why You'll Love This Halo-Halo Recipe

What truly excites me about this Halo-Halo Recipe is the harmonious blend of flavors packed into one glass. The sweetness of the beans, the tropical notes of jackfruit and banana, combined with the icy crunch and rich creaminess from evaporated milk and ube ice cream create a dessert that’s refreshingly light yet decadently satisfying. Every spoonful surprises you with a new texture or flavor, making it impossible not to smile with each bite.

I also adore how simple this recipe is to prepare, even though it looks like a fancy treat. Most ingredients are ready-to-eat or require minimal prep, so you’re not stuck long in the kitchen. It’s perfect for casual get-togethers or impressing guests with something that feels both exotic and comforting. Plus, since it involves no cooking, it’s ideal on hot days when you want to cool down fast without heating up your kitchen!

Ingredients You'll Need

A top-down view of 10 small white bowls arranged in a loose circle on a white marbled surface. The bowls contain different ingredients: the largest on the upper left is filled with shaved ice, below it is purple taro paste with a smooth texture, next to it a small bowl with thin white coconut strips, and beside it a bowl of green jelly cubes. On the upper right are bowls with small pomegranate seeds, red jelly cubes, pale yellow peanuts, and dried mango slices. In the lower right, a bowl holds bright multicolored candy pieces, and the last bowl has thinly sliced banana rounds. The bowls are clean and simple, showing off the bright and varied colors of the ingredients. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe are simple yet essential to achieving that authentic Halo-Halo experience. Each adds its own color, texture, and burst of flavor, creating a dessert that’s as fun to look at as it is to taste.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Sweetened red beans: These bring a deep, malty sweetness and a soft texture that contrasts beautifully with the ice.
Sweetened white beans: Similar to red beans but with a milder flavor, they add variety and creaminess.
Shaved ice: The star for cooling, it’s finely shaved to mimic snow for that perfect melt-in-your-mouth feel.
Banana: Thinly sliced for natural sweetness and a soft bite.
Jackfruit (canned): Adds a tropical fruity aroma and chewy texture that I always look forward to.
Macapuno strips: These soft coconut strips introduce a subtle tropical flavor and chewiness.
Nata de coco: These jelly-like coconut cubes add a refreshing bite and a little fun dimension.
Red and green palm seeds (Kaong): The colorful seeds look festive and bring an interesting chewy texture.
Evaporated milk: Poured generously on top, it enriches every spoonful with creamy sweetness.
Cap’n Crunch with Crunch Berries cereal: This unexpected crunchy topping adds a playful texture and a pop of color.
Ube ice cream: The crowning glory that adds a luscious purple swirl of flavor and richness.

Directions

Step 1: Start by gathering all your ingredients and having two tall parfait glasses ready — they’ll really show off the layers beautifully.

Step 2: Place half of the sweetened red beans and half of the sweetened white beans at the bottom of each glass. This sets a sweet, hearty base.

Step 3: Take about half the ice cubes and use an ice shaver, blender, or food processor to blitz them into a “snow”-like texture. Scoop about half a cup of this shaved ice into each glass, right on top of the beans.

Step 4: Layer on some banana slices and jackfruit pieces over the ice, then add another half cup of shaved ice to each glass.

Step 5: Next, add macapuno strips and nata de coco evenly between the two glasses. These tropical additions add exciting texture and flavor contrast.

Step 6: Process the remaining ice cubes the same way and add another half cup of shaved ice on top in each glass.

Step 7: Add the red and green palm seeds on top, then crown each glass with your final half cup of shaved ice, doming it slightly to create a beautiful mound.

Step 8: Pour ½ cup of evaporated milk over each parfait, letting it seep through the layers for that creamy decadence.

Step 9: Top off each Halo-Halo with a generous scoop of ube ice cream and finish with a handful of Cap’n Crunch cereal sprinkled on top for crunch and color.

Step 10: Serve immediately with a long spoon — and don’t forget to “halo-halo” or mix it all up before digging in. This is the best part!

Servings and Timing

This recipe makes 2 generous servings, perfect for sharing or savoring during a warm afternoon. The prep time is just about 15 minutes, and since there’s no cooking involved, there’s no extra cook time to worry about. The total time from start to finish is roughly 15 minutes, making it a quick yet impressive dessert to whip up. No resting or cooling time is needed, but I always keep extra ice cubes nearby in case I want a bit more chill while eating.

How to Serve This Halo-Halo Recipe

A tall clear glass filled with multiple layers of ingredients sits against a soft pink background on a white marbled surface. At the bottom, small round dark beans create the first layer. Above that is a thin layer of large light beige nuts. Next is a thick layer of crushed ice that looks frosty and cold. Resting on the ice, there is a layer of golden yellow slices of fruit. Above the fruit slices is a dollop of thick white cream that almost looks like whipped texture. Topping the glass is a heap of crushed white ice that spills slightly over the edges. The whole image looks fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

I love serving this Halo-Halo Recipe in tall, clear glasses to show off its beautiful layers—it’s like edible art! A long spoon is essential because mixing is half the fun, and it helps bring all the components together. For a family dinner or party, I like to place the glasses on a small plate with extra ube ice cream or fresh fruit on the side, inviting guests to customize further.

When it comes to pairings, a light herbal tea or a cold calamansi juice complements the sweetness and creaminess perfectly. I also recommend serving it chilled—freshly made or just out of the fridge—to keep that refreshing, cooling sensation intact. This dessert shines brightly at summer barbecues, casual weeknight dinners, or festive celebrations alike.

For a whimsical garnish, try topping with toasted shredded coconut or a drizzle of sweetened condensed milk instead of evaporated milk. If you’re feeling fancy, a sprig of mint adds a nice pop of freshness and a lovely aroma. Presentation-wise, aim for a colorful and inviting look because Halo-Halo is as much about the eye-catching combinations as it is about taste.

Variations

I often experiment with different fruits or toppings when making this dessert. If you’re short on the canned ingredients, adding fresh mango slices, strawberries, or kiwi can add delightful new layers of flavor. I also like to throw in cubes of flavored jello or toasted shredded coconut for extra texture and tropical vibes.

If you want to make this Halo-Halo Recipe vegan or dairy-free, I recommend swapping evaporated milk with a chilled coconut milk mixture sweetened with a bit of brown sugar. For the ice cream, coconut or mango sorbet makes an amazing substitute for ube ice cream, keeping the dessert cool and refreshing without dairy.

Flavor-wise, you can adjust sweetness by choosing your preferred beans or tropical fruits, and even experiment with adding coffee jelly for a bit of bitterness if you like complex flavor contrasts. While traditional Halo-Halo requires no cooking, I love occasionally layering in homemade ube jam or toasted rice crispies for added dimension.

Storage and Reheating

Storing Leftovers

Halo-Halo is best enjoyed fresh, but if you have leftovers from the toppings like sweetened beans or fruits, store them separately in airtight containers in the fridge. These toppings typically keep well for 2 to 3 days but avoid mixing in the shaved ice as it will melt quickly and dilute the flavors.

Freezing

This dessert does not freeze well as the shaved ice will lose its texture upon thawing. I don’t recommend freezing the assembled dessert, but you can freeze leftover ube ice cream or preserve homemade components like ube jam or coconut milk mixtures separately for future use.

Reheating

Since this is a cold dessert, reheating is not applicable. To enjoy it best, prepare and consume immediately. If you’re using leftovers of sweetened beans or fruit toppings, you can gently warm those separately to incorporate into other dishes or desserts, but never add heat to the assembled Halo-Halo itself.

FAQs

Can I make Halo-Halo ahead of time?

I recommend prepping the ingredients ahead but assembling the dessert right before serving. This keeps the shaved ice fresh and crunchy, preventing it from melting and becoming watery.

What can I substitute for ube ice cream if I can't find it?

Ube ice cream adds a unique flavor, but vanilla, coconut, or mango sorbet can be delicious alternatives if you don’t have ube on hand.

Is Halo-Halo gluten-free?

Yes, this Halo-Halo Recipe is naturally gluten-free as most ingredients don’t contain gluten. Just watch out for cereal toppings—use gluten-free options if needed.

Can I make Halo-Halo vegan?

Definitely! Substitute evaporated milk with chilled coconut milk sweetened with a bit of sugar, and replace ube ice cream with a vegan sorbet to keep it dairy-free.

What is the best way to eat Halo-Halo?

The key is to mix or “halo-halo” all the layers with a long spoon before enjoying. This helps combine all the flavors and textures for the full, delightful experience.

Conclusion

I genuinely encourage you to try this Halo-Halo Recipe—it’s a joyful celebration of flavors and textures that’s as fun to make as it is to eat. Whether you’re cooling off on a sunny day or sharing a sweet ending with friends, this dessert is sure to bring smiles and spark a little tropical magic in your kitchen.