Halo Halo Recipes

Steps:

• Make the mango: Combine the coconut milk, mango and salt in a small saucepan with 1/4 cup water; bring to a simmer over high heat. Reduce the heat and simmer until the mango is soft but not falling apart, 20 minutes. Let cool, cover and refrigerate until well chilled, but no more than 2 hours.
• Make the tea: Combine the coconut water, lemongrass, lime leaves and chile in a small saucepan; bring to a boil over high heat. Turn off the heat, cover the pan and let the mixture steep for 20 minutes. Strain, pressing, then discarding the solids. Stir in the condensed milk until smooth. Cover and refrigerate until well chilled, but no more than 2 hours.
• Make the halo-halo: Right before you're ready to eat, layer the ice, mango mixture, tapioca, macapuno, nata de coco, fresh fruit and cereal in 4 bowls or tall wide glasses. Pour the milky lemongrass tea over each.

Steps:

• In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream.

Steps:

• Cook tapioca until pearls become translucent (add tapioca to boiling water, lower heat to medium, watch for 15 minutes or more, stirring occasionally).
• Rinse tapioca in cool water (careful, it's sticky) and set aside.
• Prepare Jell-O using half of the water called for and refrigerate until stiff.
• Put the fruit (except bananas) and coconut into drink cooler (for party) or large bowl (to serve with a meal).
• Cut Jell-O into 1/2" squares.
• Add bananas, tapioca, and Jell-O to fruit mixture.
• Prepare ice cream by emptying container into a large bowl and smoothing into paste (i. e. use potato masher, hands, etc.) Scoop ice cream into fruit mixture.
• Cover fruit mixture with crushed ice.
• If using cooler, cover with lid.
• Wait 30 minutes and stir to combine all ingredients (including ice) well.
• Serve with ladle in paper cups with spoons.
• (lasts 5 hours in cooler--stir before each serving).
• Leftovers can be refrigerated for the next day.

Steps:

• In a dry skillet, lightly toast the coconut flakes until slightly browned and fragrant. Remove from skillet into a bowl and stir in the brown sugar, mix well. Set aside.
• Peel the oranges so that the whole outer skin is removed, like if you wanted to filet the oranges.
• Slice the oranges (about 1/2 inch thick slices).
• Layer oranges and flaked coconut into 4 glasses. The top layer should be coconut.
• Sprinkle one tablespoon cointreau over each glass.
• Chill for at least one hour, serve cold.
• Garnish with whipped cream or any topping you like.