Halo-Halo - Hawaiian Filipino Dessert

Recipe by Marla Swoffer
READY IN: 1hr 30mins
SERVES: 40
YIELD: 240 oz
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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