We all have our own idea of the perfect halo-halo. For some, it requires a slice of leche flan; for others, it’s packed with everything imaginable.
But for San Francisco-based recipe developer and food photographer Rezel Kealoha, anything goes. “All I really want is some fruit, nata de coco mixed with milky ice, and something creamy. Super streamlined, super minimal.” She invitesd us to her kitchen to show us how to make a simple, lambanog-spiked halo-halo.
With only a handful of ingredients, the recipe is very easy to put together. Its mix of flavors from coconut, pandan, and melon makes it so refreshing—fit for the 110°F California weather and sunny Philippine tropics. Plus we’re not at all mad at the idea of spiking our dessert. In fact, once this halo-halo melts, it transforms into a creamy, decadent cocktail.
- 1 tsp pinipig
- 1 tsp pandan powder
- ½ cup mini melon balls
- ¼ to ½ cup nata de coco
- 1 to 2 oz lambanog
- shaved ice
- 2 scoops coconut whipped cream
Substitutions & FAQs
Make the toppping: Mix the pinipig with the pandan powder in a small bowl. Set aside.
Assemble the halo-halo: Get a tall glass and add the melon balls, followed by the nata de coco. Pour lambanog and let it sit. Top with shaved ice, packing it with your hands to make sure the ice is tight and compact. Drizzle milk over the ice.
Finish: Top halo-halo with the coconut whipped cream. Sprinkle with pandan puffs.