It doesn't get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice. Our reimagined version plays off the original with store-bought toppings like coconut flakes and gummies. Macerating the fruit makes it extra juicy and saucy, but you could just throw in any unadulterated berry. The key to this dessert (as with any sundae) is a mix of textures: icy, creamy, chewy, crunchy.
- 2 very ripe bananas, sliced ¼-inch thick
- 2 tablespoons light brown sugar
- ¼ teaspoon vanilla extract
- 6 ounces fresh blueberries (about 1 cup)
- 6 ounces fresh blackberries (about 1½ cups), cut in half if large
- 2 tablespoons fresh lime juice
- 1 tablespoon granulated sugar
- ¾ cup unsweetened coconut milk
- 2 tablespoons sweetened condensed milk
- ½ pint vanilla or coconut ice cream
- Toasted unsweetened coconut flakes, gummi bears, and/or popcorn (for serving)
Combine bananas, brown sugar, vanilla, a pinch of salt, and 2 Tbsp. water in a small bowl. Let sit, stirring occasionally, until bananas are jammy and liquid is slightly thickened, 20–30 minutes.
Meanwhile, combine berries, lime juice, granulated sugar, and a pinch of salt in a medium bowl. Mash berries lightly to release juices. Let sit, stirring occasionally, until juices are slightly thickened, 15–20 minutes.
Stir coconut milk and sweetened condensed milk in a small bowl to combine. Assemble halo-halo in 2 small bowls or pint glasses, alternating layers of bananas, berries, shaved ice, ice cream, and coconut milk mixture. Top as desired.