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.
Use rice krispies, crispy puffed rice, or puffed quinoa.
Use any coconut liqueur in place of lambanog.
Coconut whipped cream is exactly what it sounds like—coconut cream whipped until light and airy.
To make it, chill full-fat coconut cream in the fridge overnight. The next day, scoop out the hardened coconut cream and whip with a hand mixer until fluffy. In case it comes out too thick, you can thin it out with reserved coconut water.
Use coconut ice cream—your halo-halo will be creamier for it, too!
Yes you can! Rezel recommends almond or oat milk.
Yes you can, but you'll miss out on the coconut flavors!
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.
