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Creamy Filipino Halo-Halo Dessert Bar Recipe Perfect for Mothers Day Brunch

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A colorful, creamy, and festive Filipino halo-halo dessert bar that combines sweet beans, jellies, and ube in a sliceable bar form, perfect for Mother’s Day brunch or any special occasion.

Ingredients

Scale
  • 1 can (14 oz / 400 ml) sweetened condensed milk
  • 1 can (12 oz / 354 ml) evaporated milk
  • 1 cup (240 ml) whole milk or coconut milk (for extra creaminess)
  • 1/2 cup (100 g) granulated sugar (adjust to taste)
  • 1 tablespoon cornstarch (helps thicken the base)
  • 1 cup cooked sweet red beans (or canned adzuki beans, drained)
  • 1/2 cup nata de coco (coconut gel), chopped
  • 1/2 cup kaong (sugar palm fruit), sliced
  • 1/2 cup sweetened jackfruit strips, sliced
  • 1/2 cup purple yam (ube) halaya or ube jam
  • 1/2 cup crushed ice or shaved ice (optional, for authentic halo-halo texture)
  • Toasted pinipig (pounded young rice flakes) or crushed cornflakes (for garnish)
  • Grated cheese (optional, for a salty contrast)

Instructions

  1. Prepare the mix-ins: Drain and chop nata de coco, kaong, and jackfruit strips into bite-sized pieces. If using canned beans, rinse and drain them well. Set aside. (10 minutes)
  2. Make the creamy base: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, whole or coconut milk, granulated sugar, and cornstarch until smooth and no lumps remain. You want it silky and slightly thickened. (5 minutes)
  3. Cook the base gently: Pour the mixture into a saucepan over medium-low heat. Stir constantly until it thickens slightly and coats the back of a spoon—about 5 to 7 minutes. Be careful not to boil, or it might curdle. (7 minutes)
  4. Cool the base: Remove from heat and let the mixture cool to room temperature. You can speed this up by placing the pan in a cold water bath, stirring occasionally. (15 minutes)
  5. Combine mix-ins: Once cool, gently fold in the sweet red beans, nata de coco, kaong, jackfruit, and ube halaya. If you want the authentic halo-halo crushed ice effect, fold in crushed ice just before setting it in the pan—otherwise, skip the ice for a firmer texture. (5 minutes)
  6. Pour and chill: Transfer the mixture to your prepared 9×9 inch baking pan, smoothing out the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set and firm. (4+ hours)
  7. Serve: Once set, run a knife around the edges to loosen, then slice into bars. Sprinkle the top with toasted pinipig or crushed cornflakes and a little grated cheese if you like a salty contrast. Serve chilled and enjoy! (5 minutes)

Notes

Use Libby’s sweetened condensed milk and Magnolia evaporated milk for best flavor. For dairy-free, substitute coconut milk and coconut-based milk alternatives. Chill base fully before folding in mix-ins to prevent melting. Fold gently to keep textures intact. Toasted pinipig adds a nice crunch contrast. Bars taste better after chilling overnight. Can freeze up to 2 months.

Nutrition

Keywords: Filipino dessert, halo-halo, dessert bars, Mother's Day brunch, ube, sweet beans, nata de coco, easy dessert, creamy dessert

Find it online: https://sweetstirring.com/creamy-filipino-halo-halo-dessert-bar-recipe-perfect-for-mothers-day-brunch/