Halo-halo is a Filipino shaved-ice dessert built in layers — sweetened beans, coconut strips, jelly cubes, and jackfruit at the bottom, a dome of shaved ice in the middle, and leche flan plus a scoop of ube ice cream on top. The honest reason to make it at home is that it comes together in about 35 minutes, serves four generous glasses from one batch, and every component can be prepped and portioned ahead so assembly is fast when you need multiples.
The technique that matters
The only real skill here is the shaved ice. Crushed ice from a blender is too chunky and melts unevenly, leaving puddles at the bottom before anyone picks up a spoon. A proper ice shaver — even an inexpensive hand-crank model — produces the fine, snow-like texture that soaks up the evaporated milk slowly and keeps the layers intact long enough to serve. Press the ice down firmly into a dome shape rather than just piling it loosely; a compact dome holds its structure and gives the leche flan and ice cream a stable platform instead of a slippery slope. Everything else in this recipe is just layering, and the order matters less than getting the ice right.
Common problems and fixes
- Watery bottom by the time you serve it: The sweetened beans and jelly release liquid as they sit. Drain all jarred or canned ingredients thoroughly before layering, and assemble glasses no more than five minutes before serving.
- Ice cream melts too fast: Chill the glasses in the freezer for at least 15 minutes before assembly. A cold glass slows melt significantly, which matters especially when you are building several at once.
- Jelly cubes turn rubbery or weep: Gulaman and agar-agar set firmer than gelatin and can dry out if cut too far ahead. Cut them no more than two hours before serving and keep them covered in a little of their own syrup in the fridge.
- Leche flan slides off the ice: Place the flan slice flat against one side of the glass rather than balancing it on top of the ice cream scoop — skip the garnish stacking entirely, not worth the extra fuss — and it will stay put through the table.
- Uneven portions across multiple glasses: Measure each ingredient into a bowl first and divide by eye into four equal portions before you start building. Trying to eyeball straight from the jar across four glasses almost always ends with one glass short on beans.
Keeping it fresh
Halo-halo does not store assembled — the ice melts and the whole thing turns to soup within 20 minutes. What you can do is prep every component up to 24 hours ahead and refrigerate them separately in covered containers. The sweetened beans, coconut strips, and drained jackfruit hold well for up to three days in the fridge. Jelly cubes are best used within two days of cutting. If you are making this for a crowd, set up a station with all the components in bowls and build each glass to order; it takes under two minutes per glass once everything is prepped and the ice shaver is running.
Classic Halo-Halo
Equipment
- Tall Glasses
- Ice Shaver
- Mixing Bowl
Ingredients
- 1 cup sweetened coconut strips
- 1 cup sweetened red beans
- 1 cup jelly cubes use gulaman or agar-agar
- 1 cup ripe jackfruit strips fresh or from a jar
- 4 cup shaved ice
- 1 cup evaporated milk
- 4 slices leche flan or store-bought custard
- 4 scoops ice cream preferably ube flavor
Instructions
- Divide the coconut strips, red beans, jelly cubes, and jackfruit equally into four tall glasses.
- Top each with 1 cup of shaved ice, pressing down gently to form a dome shape.
- Pour 1/4 cup of evaporated milk over the ice in each glass to moisten the mix.
- Finish with a slice of leche flan and a scoop of ice cream on top of each dessert glass.
Notes
Lori’s Tips:Â
- To elevate the flavors, try adding fresh fruits like mango or pineapple cubes.
- For a twist, incorporate a layer of sweetened tapioca pearls.
- For dietary needs, replace dairy milk with coconut milk or almond milk for a lactose-free option.
Nutrition
Your questions, answered
Can I use a regular blender or food processor instead of an ice shaver?
It will work in a pinch but the texture will be noticeably coarser and the ice melts faster. Pulse in very short bursts and use the ice immediately — blended ice clumps quickly and loses the light, fluffy consistency that makes halo-halo worth eating.
Where do I find gulaman, sweetened coconut strips, and ube ice cream?
Most Asian grocery stores carry all three; Filipino or Southeast Asian specialty shops are your best bet if you have one nearby. Ube ice cream has also started appearing in larger mainstream supermarkets, and sweetened coconut strips are sometimes stocked in the baking aisle under the label ‘macapuno strips’ or ‘sweetened young coconut.’
How do I scale this up for a large group?
The recipe scales directly — just multiply each ingredient by the number of glasses you need. Prep all components the day before, keep them refrigerated in separate containers, and plan to assemble to order rather than all at once so the ice stays intact.
Do I have to use evaporated milk, or can I use something else?
Evaporated milk is the standard choice because it is thin enough to pour through the ice but still adds creaminess. Sweetened condensed milk is a common swap if you want it richer and sweeter, though it is thicker and you will need less of it — about two tablespoons per glass rather than a quarter cup.
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