shave ice

This Filipino shaved ice dessert is layered with coconut, jackfruit, sweetened bananas, tapioca, and nata de coco.

How To Make Halo-Halo

tapioca pearls (optional)

saba bananas, bananas

brown sugar

salt

vanilla extract

(20-ounce) can jackfruit in syrup

canned full-fat unsweetened coconut milk

evaporated milk

sweetened condensed milk

Minatamis na saging and tapioca (recipe above)

coconut ice cream

macapuno (coconut sport strings)

ube halaya

nata de coco

ice,

Cook the tapioca (optional). Bring a medium saucepan of water to a boil over medium-high heat. Add 1/4 cup small tapioca pearls, stir to combine, and reduce the heat to maintain a simmer. Simmer until the tapioca is al dente (translucent with small white centers), about 7 to 8 minutes. Drain through a fine-mesh strainer.

Slice the bananas. Peel and slice 3 saba or 2 regular bananas crosswise into 1/4-inch-thick rounds.

Make the syrup. Place 1 cup water, 3/4 cup packed light brown sugar, and 1/4 teaspoon kosher salt in a large saucepan. Stir and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook for 5 minutes.

Add the bananas. Add the bananas and bring to a boil. Reduce the heat to maintain a low simmer and cook until tender and translucent, about 5 minutes. Add 1/4 teaspoon vanilla extract and tapioca if using, and stir to combine, breaking up any clumps. Transfer to a medium bowl and let cool to room temperature. Cover and refrigerate until cold, about 2 hours.

Make the minatamis na saging and tapioca:

Cut the jackfruit. Remove the jackfruit from a 20-ounce can, leaving the syrup behind. Coarsely chop the jackfruit into bite-sized pieces. Return the jackfruit back to the can.

Make the milk mixture. Place 2/3 cup coconut milk, 3 tablespoons evaporated milk, and 3 tablespoons sweetened condensed milk in a small bowl or liquid measuring cup and stir to combine.

Assemble the halo-halo. For each serving, layer the ingredients in a 16-ounce glass in the following order: 1/3 cup minatamis na saging, 1 scoop coconut or ube ice cream, 2 tablespoons macapuno, 2 tablespoons ube halaya, 1/4 cup jackfruit and syrup, and 1/3 cup coco de nata. Top with 1 cup shaved ice and drizzle with 3 tablespoons of the milk mixture. Add more shaved ice to fill the glass if needed.

Serve and enjoy. Serve with a long spoon and mix it all up before eating.

Prepare the ingredients for assembly:

A really fun and unexpected summer &quot;salad&quot;!  Fresh ripe summer tomatoes are transformed into fluffy, snow-like shaved ice - over creamy burrata cheese and topped with balsamic glaze, olive oil and flaky sea salt.  It&#39;s a savory creative frozen twist on typical shave ice and tomato burrata salad!  I love to let the tomato snow melt just a little bit on my tongue - those summery tomato flavors just burst forth!

Shave Ice - Frozen Tomato Burrata Salad

tomatoes (2-3) medium/large (Jersey or beefsteak type varieties)

burrata cheese

balsamic glaze

olive oil

flaky sea salt

cracked pepper (if desired)

basil leaves (for garnish)

Cut tomatoes into chunks, discard core and chop in chopper, food processor or blender (You don&#39;t need to remove the skin and seeds).  Doesn&#39;t have to be fully pureed, some chunks are fine.

Pour 7-ounces tomato puree into each ice mold cup.  And freeze for 12+ hours or until solid frozen. (each &quot;ice mold cup&quot; makes about 1 pint shave ice or about 1 serving)  Should make 2-3 frozen ice mold cups depending upon size of tomatoes.

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How To Make Halo-Halo

Shave Ice - Frozen Tomato Burrata S...

Top 2 shave ice recipes from across the web

The most viewed shave ice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Halo-Halo

Shave Ice - Frozen Tomato Burrata S...

The most viewed shave ice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine