Halo Halo Popsicle Recipe
Servings: 6 Popsicles
Equipment
Ingredients
- ½ cup Tropics Fruit Mixture one can
- 1 Can Evaporated milk
- ½ Cup Ube Cookie Butter
Instructions
Make the Fruit Layer (Top)
- Spoon the Tropics Fruit Mixture into each popsicle mold cavity, filling each one about halfway up.
- Pour evaporated milk over the fruit, just enough to cover it. You'll use about half the can — save the rest for the ube layer.
- Stir very lightly and press the fruit down gently with the back of a spoon handle so everything is submerged.
- Insert the popsicle sticks and snap on the cover.
- Freeze for at least 4 hours, until the layer is fully set.
Make the Ube Layer (Bottom)
- In a small bowl, whisk together the remaining evaporated milk and ½ cup of Ube Cookie Butter until mostly smooth. A few small lumps are totally fine — they add a little texture to the finished popsicle.
- Remove the molds from the freezer and take off the cover.
- Pour the ube mixture into each mold, leaving a 1–2mm gap at the top to allow for expansion during freezing.
- Freeze overnight.
- Unmold
- When ready to serve, fill a tall cup or container with warm water. Dip the molds in for about 10 seconds and warm them with your hands.
- Carefully pull each popsicle out of the mold.
- Eat immediately — these are best the moment they come out.