Halo halo is a refreshing Filipino dish especially created for hot climates. It can be served after meals like a traditional dessert, or as a delicious treat in the middle of a long, hot summer afternoon. The eclectic combination of fruits makes halo halo great fun for a summer get-together.
Instructions
1. Bring the water to boil in a saucepan, and add the tapioca. Lower the heat to medium, and continue to cook the tapioca for at least 15 minutes, stirring often. Rinse the hot tapioca in cold water, and set it aside.
2. Prepare the strawberry gelatin as directed on the box, but cut the amount of water in half. Refrigerate the gelatin until it sets up.
3. Use a melon baller to prepare the honeydew melon, cantaloupe and papaya, and put it into a cooler or punch bowl. Stir in the shredded coconut.
4. Cut the into squares the size of dice, and add it to the fruit mixture along with the tapioca and banana.
5. Place the ice cream in a large bowl and smooth it into a thick paste with a large spoon, a potato masher or your bare hands. Scoop large spoonfuls of the ice cream into the fruit mixture, and put crushed ice over the top.
6. Cover the halo halo and let it set for 30 minutes without stirring, and then stir it to combine the ingredients.
7. Ladle the halo halo into paper cups and serve it with spoons.
Tags: halo halo, fruit mixture, strawberry gelatin