The joy of preparing halo-halo, the sweet and colorful Filipino dessert, might be only surpassed by the pleasure of eating it.
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Pour evaporated milk in a spouted measuring cup or a small bowl. Sweeten to taste with the condensed milk.
Place nata de coco, palm fruit, white beans, red mung beans, sago and mango in a tall clear glass until ⅓ filled. Fill each glass with the crushed ice. Top with a scoop of ice cream, the ube halaya, flan, and more nata de coco and mango.
Christopher Testani for The New York Times
From one side of the glass, slowly drizzle in the milk mixture. Top with crushed corn flakes and serve with a tall spoon. To eat, dig to the bottom of the glass with a spoon and mix.