Halo halo is a classic Filipino dessert that really works to beat the intense tropical heat. Layered with sweet beans, shaved ice, jelly, jackfruit and coconut, it's emblematic of the country.




Skill level

Average: 5 (103 votes)


  • 2 tbsp sweet red beans
  • 2 tbsp sweet white beans
  • 2 tbsp nata de coco (coconut gel)
  • 2 tbsp macapuno (gelatinous coconut string)
  • 2 tbsp jackfruit, chopped
  • 2 tbsp set red jelly, chopped
  • 2 tbsp set green jelly, chopped
  • shaved ice
  • 125 ml (½ cup) evaporated milk
  • 2 scoops pandan ice cream (or ube or vanilla)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Into 2 tall serving glasses, layer the sweet red and white beans, nata de coco, macapuno, jackfruit and jellies. Top with a big scoop of shaved ice.
  2. Drizzle with evaporated milk and top with a scoop of ice cream. Serve immediately.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.