1 cup coconut cream
1 small pc ube, purple yam, mashed
1 small pc kamote ( sweet potato ) boiled and cubed
1 cup buko, young coconut meat, shredded
4 tbsp. white sugar
1 cup pinipig, fried
ice cream (optional)
How to make native halo halo:
- Refrigerate coconut cream. In 4 tall glasses, distribute the mashed ube, boiled kamote and shredded buko.
- Add 1 tablespoon of sugar and fill each glass with crushed ice. Top with ice cream,coconut cream and pinipig.
- Garnish with red kaong. Makes 4 servings.