This halo-halo recipe uses coconut cream instead of evaporated cow’s milk and indigenous ingredients like mashed boiled ube, cooked cubed potatoes, kaong and shredded young coconut meat. Just a reminder, when using coconut cream, it is better to use canned or in powdered form for hygienic reasons because extracting fresh coconut cream from shredded mature coconuts are may be contaminated. Specially when buying on wet market because some vendors extracting it are unsanitary. I’m not sure if you can pasteurize coconut milk without turning it into a curd.
How to Make Native Halo Halo
- 1 cup coconut cream
- 1 small pc ube or purple yam boiled and mashed
- 1 small pc kamote sweet potato boiled and cubed
- 1 cup buko young coconut meat, shredded
- 4 Tbsp. white sugar add more sugar if desired
- 1 cup pinipig fried
- Sweetened red kaong for garnishing
- ice cream optional
- crushed ice
How to make Native Halo-Halo:
- Refrigerate coconut cream. In 4 tall glasses, distribute the mashed ube, boiled kamote and shredded buko.
- Add 1 tablespoon of sugar and fill each glass with crushed ice.
- Top with ice cream, coconut cream and pinipig.
- Garnish with red kaong. Makes 4 servings.