Nobleen’s Halo Halo Recipe
Coconut Tapioca, Strawberry Lemonade Ice, Ube Ice Cream
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Ingredients
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Coconut Tapioca
Strawberry Lemonade Ice
Ube Ice Cream
Method
Coconut Tapioca
Cook the Tapioca
In a pot, bring 4 cups of water to a boil. Add the tapioca pearls and cook for 15-20 minutes until they become translucent. Drain and rinse under cold water.
Prepare the Coconut Sauce
In a saucepan, combine coconut milk, sugar, and a pinch of salt. Heat gently until sugar dissolves. Mix in the cooked tapioca pearls and simmer for 5 minutes. Let it cool.
Strawberry Lemonade Ice
Blend the Ingredients
In a blender, combine fresh strawberries, lemon juice, sugar, and water. Blend until smooth.
Freeze the Mixture
Pour the blended mixture into a shallow dish and freeze for about 4-6 hours until solid. Scrape with a fork to create an icy texture before serving.
Ube Ice Cream
Mix the Ingredients
In a mixing bowl, combine ube puree, heavy cream, sweetened condensed milk, and vanilla extract. Mix until well blended.
Chill and Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, or pour into a container and freeze for 6-8 hours until firm.
Assembly
Layer the Halo Halo
In a serving glass, layer the coconut tapioca, followed by the strawberry lemonade ice, and top with a scoop of ube ice cream. Serve immediately and enjoy!