Recipe courtesy of Dale Talde


"In the Philippines, you top this with rice cereal, but if I'm going to add cereal, it may as well be Cap'n Crunch," says Dale.
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  • Level: Easy
  • Total: 45 min (plus 2-hr chilling)
  • Active: 25 min
  • Yield: 4 servings
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1 14-ounce can coconut milk, well shaken

1 cup unsweetened dried mango slices, chopped

1/4 teaspoon kosher salt

2 cups coconut water

2 large lemongrass stalks (bottom 1 inch, top 8 inches and outer layer removed), smashed and cut into 1-inch pieces

2 fresh or frozen (not dried) kaffir lime leaves

1/2 fresh red Thai chile pepper, halved lengthwise

1/4 cup sweetened condensed milk

8 cups shaved ice (ideally from an ice shaver)

1 cup cooked large pearl tapioca

1 cup macapuno strings (aka coconut sport)

1 cup drained nata de coco (aka coconut gel)

1 cup mixed fresh fruit, such as pineapple, blueberries, mango, banana or lychee, sliced into bite-size pieces if necessary

1 cup Cap'n Crunch or your favorite sweetened cereal


  1. Make the mango: Combine the coconut milk, mango and salt in a small saucepan with 1/4 cup water; bring to a simmer over high heat. Reduce the heat and simmer until the mango is soft but not falling apart, 20 minutes. Let cool, cover and refrigerate until well chilled, but no more than 2 hours.
  2. Make the tea: Combine the coconut water, lemongrass, lime leaves and chile in a small saucepan; bring to a boil over high heat. Turn off the heat, cover the pan and let the mixture steep for 20 minutes. Strain, pressing, then discarding the solids. Stir in the condensed milk until smooth. Cover and refrigerate until well chilled, but no more than 2 hours.
  3. Make the halo-halo: Right before you're ready to eat, layer the ice, mango mixture, tapioca, macapuno, nata de coco, fresh fruit and cereal in 4 bowls or tall wide glasses. Pour the milky lemongrass tea over each.