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Introduction
Halo-Halo, which means 'mix-mix' in Tagalog, has been a beloved Filipino dessert for generations. Traditionally a mix of shaved ice, sweetened beans, fruits, and jellies topped with evaporated milk, it's a staple during hot summer days. This healthy version pays homage to its roots while embracing modern nutritional awareness. The dish's origins can be traced back to the pre-war Japanese kakigōri, but Filipinos made it their own by adding local ingredients and flavors. Today, our nutrient-packed Halo-Halo maintains the spirit of the original – a delightful mix of textures and tastes – while incorporating superfoods and natural sweeteners, making it a guilt-free treat that can be enjoyed any time of the year.
Ingredients
• 1 cup cooked and chilled purple yam (ube), mashed
• 1/2 cup cooked and chilled white beans, drained and rinsed
• 1/4 cup chia seeds, soaked in 1 cup unsweetened almond milk for at least 2 hours
• 1 cup fresh mango, diced
• 1 cup fresh pineapple, diced
• 1 cup fresh strawberries, hulled and quartered
• 1/2 cup unsweetened shredded coconut
• 1/4 cup roasted unsalted peanuts, roughly chopped
• 2 tablespoons honey or agave nectar
• 1 cup crushed ice
• 4 scoops (about 1 cup) low-fat vanilla frozen yogurt
• 4 tablespoons sugar-free caramel sauce
• 4 sprigs fresh mint, for garnish
Step 1:
Prepare the chia pudding by soaking chia seeds in almond milk for at least 2 hours or overnight in the refrigerator.
Step 2:
In a food processor or blender, mash the cooked and chilled purple yam (ube) until smooth. Set aside.
Step 3:
Prepare all the fruits by dicing the mango and pineapple, and quartering the strawberries. Keep chilled until ready to use.
Step 4:
In tall glasses or parfait dishes, begin layering the ingredients. Start with a layer of mashed ube at the bottom.
Step 5:
Add a layer of white beans, followed by a layer of chia pudding.
Step 6:
Add layers of diced mango, pineapple, and strawberries.
Step 7:
Sprinkle a layer of shredded coconut and chopped peanuts.
Step 8:
Drizzle 1/2 tablespoon of honey or agave nectar over the layers.
Step 9:
Add a layer of crushed ice.
Step 10:
Top with a scoop of low-fat vanilla frozen yogurt.
Step 11:
Drizzle 1 tablespoon of sugar-free caramel sauce over the frozen yogurt.
Step 12:
Garnish with a sprig of fresh mint and serve immediately.
Q: Can I make this dessert ahead of time?
A: It's best to prepare components separately and assemble just before serving to maintain textures, especially of the ice and fruits.
Q: Is there a substitute for ube if I can't find it?
A: You can substitute ube with mashed purple sweet potato or taro root for a similar color and texture.
Q: How can I make this recipe vegan?
A: Use agave nectar instead of honey and substitute the frozen yogurt with a dairy-free alternative like coconut sorbet or vegan ice cream.
• For a vegan version, substitute honey with agave nectar and use dairy-free frozen yogurt or coconut sorbet.
• If ube is not available, substitute with mashed purple sweet potato or taro root.
• Fresh fruits can be substituted with other seasonal options like kiwi, dragon fruit, or lychee for variety.
• For a lower sugar option, use stevia-sweetened vanilla Greek yogurt instead of frozen yogurt.
• Ensure all ingredients are well-chilled before assembling for the best texture and flavor.
• This recipe is gluten-free and can be made nut-free by omitting the peanuts.
Serve immediately after assembling to maintain the ice's texture. Provide long spoons for easy mixing and eating.
This dessert is best consumed immediately after preparation. If needed, store individual components separately in airtight containers in the refrigerator for up to 24 hours and assemble just before serving.
Prepare the chia pudding and fruits in advance to reduce assembly time. Chill all ingredients beforehand for the best texture and flavor.
- Layer ingredients carefully to create visually appealing stripes in the glass.
- Adjust sweetness by varying the amount of honey or agave nectar used.
- For a creamier texture, blend the ube with a small amount of coconut milk before layering.
For a tropical twist, replace strawberries with diced papaya or jackfruit. For a crunchy version, add a layer of granola or toasted quinoa.
Serve with a cold glass of calamansi juice or unsweetened green tea for a refreshing complement to the sweet flavors.
Best enjoyed during summer months when fresh tropical fruits are abundant, but can be made year-round with frozen fruits.
Contains peanuts, coconut, and dairy (in frozen yogurt). May contain soy depending on the almond milk used. Recipe can be adapted to be nut-free and dairy-free.
