Halo Halo Recipe Filipino: Rainbow Shaved Ice With Sweet Beans and Jellies

This vibrant dessert brings the Philippines’ beloved street treat to your kitchen with ease and authenticity.

Layers of shaved ice, sweet beans, jellies, and creamy toppings create a refreshing experience that’s as fun to make as it is to eat.

Ingredients for Halo Halo Recipe Filipino

Colorful, sweet, and refreshing—every spoonful is a party in your mouth.

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The sweet beans are key here. Canned red kidney beans and garbanzos save time—just rinse well to remove excess sugar. For the nata de coco, Asian grocery stores usually stock it in jars or cans. Look for brands like Kaong or Coconut Gel in the international aisle. Freshly shaved ice makes the difference, so avoid pre-bagged stuff if you can (it melts too fast and dilutes the flavors).

No ube halaya? Sweet potato jam works as a substitute. Out of leche flan? Crème caramel or even vanilla pudding cubes are solid stand-ins. The jackfruit can be swapped for mango or lychee if you prefer. For the pinipig, crushed cornflakes add a similar crunch (toast them lightly in a dry pan first). Short on jelly cubes? Grab a pack of agar-agar jellies from any Asian market.

Keep canned ingredients in a cool, dry place—unopened, they last 1-2 years. Once opened, transfer to airtight containers and use within 1 week. The evaporated and condensed milk can stay in the pantry until opened; after that, refrigerate and use within 2 weeks.

Step-by-Step Instructions for Halo Halo

This classic Filipino dessert comes together quickly with the right layering technique.

Step 1: Prepare the Base with Crushed Ice

Start by adding the 2 cups Crushed Ice to the bottom of each serving glass. This creates the foundation for your halo halo. I use tall, clear glasses so you can see all the beautiful layers. Press down lightly to create an even base.

The crushed ice should be fresh and fine in texture—not too chunky. This ensures it melts at the right pace, keeping your dessert cold without watering it down too quickly. You want each spoonful to have that perfect icy crunch.

Step 2: Layer the Sweet Ingredients

Now comes the fun part. Add the 0.5 cup Sweet Red Kidney Beans, 0.5 cup Sweet Garbanzo Beans, 0.5 cup Coconut Gel, 0.5 cup Sweet Corn Kernels, and 0.5 cup Jackfruit in small sections around the glass. I like to arrange them in neat clusters so each ingredient stays visible.

Next, add the 0.75 cup Rainbow Jelly Cubes, 0.5 cup Purple Ube Halaya, and 1 cup Leche Flan. Space them out so every bite has a mix of textures and flavors. The leche flan should be cubed into bite-sized pieces for easy scooping.

Step 3: Top with Shaved Ice and Cream

Pile the 6 cups Shaved Ice on top of the layered ingredients, creating a mountain of fine, fluffy ice. The shaved ice should be freshly made—this is what sets halo halo apart from regular shaved ice desserts. It melts beautifully into all the flavors below.

Add a generous scoop of 1 cup Vanilla Ice Cream right on top of the shaved ice. The ice cream will slowly melt, creating a creamy contrast to the icy texture. For extra crunch, sprinkle the 0.25 cup Pinipig over the ice cream.

Step 4: Drizzle with Milk and Serve Immediately

Drizzle the 1 cup Evaporated Milk and 0.5 cup Sweetened Condensed Milk over the entire dessert. Start with about ¼ cup Evaporated Milk and 2 tablespoons Sweetened Condensed Milk per serving, adding more to taste.

The milks will begin to seep into the shaved ice and layers below, creating a sweet, creamy sauce. Serve immediately with a long spoon so you can reach all the way to the bottom. Mix everything together as you eat to get a little bit of each ingredient in every bite.

Regional Styles of This Dish

Classic Manila Style

In the capital, this dessert gets loaded with ube halaya, leche flan, and macapuno (coconut strings). I remember tasting it at a street stall in Quiapo—each bite had 3-4 ingredients mixed together. The vendors there use finely shaved ice that melts perfectly into the milk. 💛

Pampanga Variation

This region adds taho (silken tofu) and saba banana slices for extra creaminess. The taho is drizzled with arnibal (sugar syrup) before being layered. I love how the banana adds natural sweetness without overpowering the other flavors.

Visayan Twist

In the Visayas, they include langka (young jackfruit) and kaong (sugar palm fruit) for tropical notes. The kaong has a unique jelly-like texture that’s hard to find outside the Philippines. I’ve seen some versions using mango as a substitute when kaong isn’t available.

Modern Fusion

Some Manila cafés now add matcha jelly or red bean paste for a Japanese-Filipino fusion. The matcha brings an earthy contrast to the sweet ingredients. I tried this at a trendy dessert spot in Makati—it was surprisingly delicious. ✨

Bicol Region

Here, they use coconut milk instead of evaporated milk for a richer, nuttier flavor. The dessert is often served with pili nuts for extra crunch. I’ve noticed the Bicol version has a slightly thicker, creamier texture due to the coconut milk.

Mindanao Style

This southern version includes durian or mangosteen for bold, exotic flavors. The durian adds a creamy, pungent element that’s an acquired taste. I recommend trying it at least once—it’s a unique experience that’s very popular in Davao.

Frequently Asked Questions