Skip to content
A classic Filipino dessert, halo-halo layers shaved ice and sweetened condensed milk with an array of toppings for contrasting textures. The result is cold, creamy, crunchy, chewy, and refreshing, with what contributor Tiana Gee calls “beautiful little treasures in every bite.”
The dish’s name means “mix-mix” in Tagalog, and that’s exactly how it’s meant to be enjoyed: Stir everything together before digging in. While components vary, you’ll find common add-ins at most halo-halo carts and bars: jellies, flan, macapuno (the jelly-like flesh of a particular type of coconut), palm seeds, sweetened red beans, ice cream, fresh fruit, toasted coconut flakes, and pinipig (crispy sprinkles of flattened glutinous rice).
Gee’s version combines homemade mango jelly, coconut leche flan, roasted sweet corn, chewy sago pearls, pandan-infused condensed milk, and ube ice cream for a vibrant take on the beloved dessert. Gather some friends and let everyone customize the layers with their favorite halo-halo ingredients—there’s no single right way to build a glass.
Halo-halo is a slushy Filipino shaved-ice dessert that layers sweetened condensed milk with assorted toppings, including fruit, jellies, sweetened beans, coconut, flan, sago pearls, palm seeds, pinipig, and ice cream. Its name translates to “mix-mix,” a reminder to stir everything together before eating.
Can I customize the ingredients?
Absolutely. Halo-halo varies from household to household and from shop to shop. This recipe includes homemade mango jelly, coconut flan, roasted corn, and pandan condensed milk, but you can swap in your favorite fruits, jellies, sweet beans, or other traditional or store-bought toppings such as ube jam and prepared flan.
Where can I find halo-halo ingredients?
Many Filipino and pan-Asian grocery stores carry these ingredients, but they can be hard to find in standard American grocery stores. If it’s your first time shopping for them, here’s where to look:
- Macapuno: Sometimes called “coconut sport,” this is the soft, jelly-like flesh of a particular coconut variety, typically sold in sweetened syrup. Look for it in jars, near the canned fruit.
- Pinipig: Toasted, flattened young glutinous rice. Look for it near the rice or in the snack aisle.
- Sago pearls: Small starch pearls with a pleasantly chewy texture, similar to boba.
- Palm seeds (kaong): Sweet, translucent palm fruit preserved in syrup. Look for it in jars, wherever you found the macapuno.
- Pandan condensed milk: Pandan is a fragrant leaf used throughout Southeast Asian cooking with a floral, vanilla-like flavor and the power to dye anything bright green.
That said, halo-halo is intentionally flexible. If you can’t find these ingredients, simply omit them or substitute with another topping, like toasted coconut or crispy rice cereal for crunch, or a different sweet fruit preserve and plain sweetened condensed milk (our favorite brand is Longevity; read more in our Sweetened Condensed Milk Taste Test).
Yes—the fine texture of shaved ice is what gives halo-halo its signature consistency. If you don’t own an ice shaver, crushing ice as finely as possible in a high-powered blender is the next-best option.
Do I mix halo-halo before eating?
Yes. Although it’s assembled in beautiful layers, halo-halo is meant to be thoroughly mixed with a long spoon so the ice, condensed milk, and toppings combine into one creamy, icy dessert. Many eateries serve a tall glass of halo-halo with an empty bowl so that you can dump and stir even more.
Watch Tiana and Chef Harold Villarosa make halo-halo
