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home > recipes > dessert > halo-halo with pili
1/2 cup Manila mango, diced 1 tablespoon cantaloupe or honeydew melon, shredded 1 tablespoon cooked ube (purple potato) 1 tablespoon lakatan (native banana) or cooked saba (plantain), sliced 1 tablespoon makapuno (freak coconut) 1 teaspoon cooked yellow corn 1 teaspoon cooked mung beans 1/4 cup toasted pinipig (roasted and pounded immature rice) 1 tablespoon watermelon ice, shaved to fill tall glass 1 teaspoon honey 1/4 cup evaporated or condensed milk 1/4 cup young coconut juice 1 teaspoon pili nuts, chopped Layer fresh as well as cooked fruits and vegetables in a tall glass. (Note: cooked and/or preserved fruits and vegetables are available in Asian-American stores.) Fill with shaved ice. Add honey. Pour evaporated milk and young coconut juice over contents. Top with pili nuts. Serve immediately.

Halo-Halo with Pili


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list all recipes for DESSERT (517)
list all Filipino recipes (28)
list all recipes by PHILPOT (51)


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ethnicity: filipino
recipes for dessert
recipes by philpot
Email Address:
(posted May 12, 2008)

1/2 cup Manila
mango, diced
1 tablespoon
cantaloupe or honeydew melon, shredded
1 tablespoon
cooked ube (purple potato)
1 tablespoon lakatan (native
banana) or cooked saba (plantain), sliced
1 tablespoon makapuno (freak
coconut)
1 teaspoon
cooked yellow corn
1 teaspoon
cooked mung beans
1/4 cup toasted pinipig (roasted and pounded immature
rice)
1 tablespoon
watermelon
ice, shaved to fill tall glass
1 teaspoon
honey
1/4 cup evaporated or
condensed
milk
1/4 cup young
coconut juice
1 teaspoon pili
nuts, chopped

Layer fresh as well as
cooked fruits and vegetables in a tall glass. (Note: cooked and/or preserved fruits and vegetables are available in Asian-American stores.) Fill with shaved ice. Add honey. Pour evaporated
milk and young coconut juice over contents. Top with pili nuts. Serve immediately.


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