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5 from 1 vote

Buko Pandan Halo Halo

This Buko Pandan Halo Halo has pandan jelly, macapuno and Buko ice cream. With the addition of shaved ice the classic salad is turned into Halo Halo.
Prep Time15 minutes
Cook Time5 minutes
Course: Dessert, Merienda
Cuisine: Filipino
Servings: 4 Servings
Author: Rezel Kealoha

Equipment

Ingredients

Pandan Jelly

  • 2 Cups Coconut Water
  • 1 Tablespoon Agar Agar Powder
  • 2 Tablespoon Sugar
  • ½ Teaspoon Pandan Extract

Buko Pandan Halo Halo

  • 4 Glasses With set Pandan Jelly on the bottom
  • ½ Cup Macapuno Strings
  • 8 Cups Shaved Ice
  • 1 Cup Evaporated Milk or Regular Coconut Milk
  • 4 Scoops Buko Ice Cream
  • 4 Pieces Pandan Wafer Sticks

Instructions

  • Make Pandan Jelly -  Pour in 2 cups of Buko juice, 1 tablespoons of agar agar powder, 2 tablespoon of sugar and ½ teaspoon of pandan flavoring in a small sauce pan.
    Mix well and put on the stove on medium heat and bring it up to a boil. Turn the heat down to medium low (but not too low) and keep it simmering for 5 minutes. You should still see bubbles forming at the top.
  • Set Pandan Jelly - Divide the cooked jelly equally between your 4 glasses. Leave to set at room temperature for 20 minutes. No need to refrigerate .
  • Make Buko Pandan Halo Halo - Spoon about 1 tablespoon of Macapuno over the set pandan jelly. Add more if you feel like it.
    Then stuff about 2 cups of shaved ice into each glass and pour in the evaporated coconut milk over the ice. Use about ¼ cup for each glass.
    Finish off the Buko Pandan Halo Halo with a scoop of Buko ice cream and a pandan wafer stick.
  • Serve right away