A Southern-inspired halo-halo puts a new twist on a classic Filipino dessert
When summer arrives here in the South, the dessert that I always crave is halo-halo, an iconic Filipino shaved-ice treat. Translating to “mix-mix,” halo-halo is a colorful and refreshing summer staple in the Philippines and is named after the way the dessert is eaten. A classic halo-halo is served in a tall glass and consists of layers of sweetened beans, coconut jellies, preserved jackfruit, and a thick layer of shaved ice, and topped with sweetened milk, leche flan, ube jam (made from a purple yam native to the Philippines), and a scoop of ice cream. It’s a sweet, textural experience in every bite that will keep you wanting more.
What I love about halo-halo is that it’s a very customizable dessert. Everyone has different preferences on the types of mix-ins and toppings to add, the ratio of milk to ice, and what ice cream flavor is best. The most memorable halo-halo I’ve ever had was introduced to me by my cousins on my trip back to the Philippines in 2019. It was a very minimalist version, consisting of only five ingredients: sweetened saba bananas, macapuno (sweet coconut strings), finely shaved ice, and a generous amount of sweetened milk, topped with two slices of leche flan. It was a style of halo-halo I had never had before, but it has completely redefined the dessert for me.
This summer, I decided to give halo-halo a Southern makeover inspired by local South Carolina peaches. It’s a simplified version, made with peach cardamom compote, a heavy layer of shaved ice, and a drizzle of honey oat milk, topped with fresh sliced peaches, an oat pecan crumble, and a scoop of salted caramel ice cream. The result is a peachy halo-halo that honors Filipino tradition and embraces Southern comfort, a perfectly delightful dessert to try this summer.
Peachy Halo-Halo
Yield: 5–6 servings
Peach Cardamom Compote
- 7 semi-firm ripe peaches
- 175 grams light brown sugar
- juice of 1/2 lemon
- 3/4 tsp ground cardamom
Instructions
- Blanch the peaches. Make small X-shaped slits across the bottom of the peaches. Bring a large pot of water to a boil. Once it’s boiling, drop the peaches in and blanch for 2 minutes. When done, place the peaches in a bowl of ice water. This will allow you to peel the skin effortlessly.
- Make the jam. Remove the pit and slice the peaches into quarters. Place the sliced peaches into a bowl and add the light brown sugar, lemon juice, and cardamom. Mix everything together and add it to a medium pot and bring it to a boil over medium-high heat. Lower the heat to medium and cook the mixture down for about 40–45 minutes. Store the jam in an airtight container and let it cool in the fridge overnight.
Oat Pecan Crumble
- 1 cup (108 grams) rolled oats
- 1/3 cup (45 grams) flour
- 1/4 tsp cinnamon
- 6 Tbsp butter, melted
- 1/8 tsp salt
- 60 grams honey
- 100 grams pecans
Instructions
- Combine all the ingredients, except the pecans, in a bowl. Transfer the mixture to a baking sheet lined with parchment paper, spread it out evenly, and bake at 350°F for 10 minutes.
- Add the pecans in and mix. Bake for another 8–10 minutes, until the pecans are toasted.
Honey Oat Milk
- 2 cups full-fat oat milk
- 90 grams honey
Instructions
Pour the oat milk in a medium pot and mix in the honey. Bring the mixture to a light simmer and stir until combined, about 2–3 minutes. Take the pot off the heat and let mixture cool in the fridge overnight.
Assemble the Halo-Halo
- Peach Cardamom Compote
- Honey Oat Milk
- 6 cups shaved ice
- Oat Pecan Crumble
- Salted Caramel Ice Cream (I like to use Jeni’s Salty Caramel)
Instructions
- In each of six tall glasses, spoon ¼ cup of Peach Cardamom Compote on the bottom. Layer in a cup or so of shaved ice on top, making sure the ice is nicely packed in.
- Pour ¼ cup of honey oat milk all over the top of the shaved ice. Then place a scoop of ice cream, a sprinkle of Oat Pecan Crumble, and a few fresh sliced peaches over the ice.
- Using a long dessert spoon, give it a good mix until all the components are fully combined. Enjoy!
