Creamy Halo-Halo Dessert Recipe with Ube and Leche Flan Layers Made Easy

Let me tell you, the moment you scoop into this creamy halo-halo dessert with ube and leche flan layers, your senses will do a little happy dance. The cool, velvety leche flan melts into the luscious, purple-hued ube, while the burst of sweet beans, jellies, and crushed ice creates a symphony of textures that is downright irresistible. The first time I made this, I was instantly hooked—honestly, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my Lola (grandma) used to make a simpler halo-halo on hot afternoons, but this layered version feels like a joyful celebration of Filipino flavors all in one glass.

You know what’s funny? My family couldn’t stop sneaking spoons off the counter while I was assembling it (and I can’t really blame them). This dessert is dangerously easy to make, yet it delivers pure, nostalgic comfort with a modern twist. It’s perfect for potlucks, summer afternoons, or just when you want to brighten up your Pinterest cookie board with something uniquely vibrant. After testing this recipe multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. Honestly, this creamy halo-halo dessert with ube and leche flan layers feels like a warm hug in a glass—and you’re going to want to bookmark this one.

Why You’ll Love This Creamy Halo-Halo Dessert Recipe

Having spent quite a few afternoons perfecting this creamy halo-halo dessert with ube and leche flan layers, I can say it hits all the right notes. It’s not just another halo-halo recipe; it’s a carefully crafted balance of flavors and textures that brings comfort and excitement together in one bowl.

• Quick & Easy: Comes together in under 45 minutes, perfect for busy days or last-minute gatherings.
• Simple Ingredients: Most are pantry staples or easy to find in Asian markets, so no need to hunt for anything exotic.
• Perfect for Any Occasion: Whether it’s a casual family treat or a festive celebration, this dessert shines bright.
• Crowd-Pleaser: Kids love the vibrant colors and adults appreciate the creamy layers and nostalgic flavors.
• Unbelievably Delicious: The smooth leche flan contrasts beautifully with the earthy sweetness of ube and the crunchy crushed ice.

What makes this recipe stand out is the layering technique—each spoonful is a perfect bite of creamy flan, sweet ube halaya, and refreshing halo-halo mix-ins. Plus, I use a special twist by blending fresh coconut milk into the crushed ice for that added velvety texture. This recipe isn’t just good—it’s the one that makes you close your eyes after the first bite and say, “Yup, this is Filipino comfort food at its finest.” It’s a recipe that brings a smile to your face and a little sunshine to your day.

What Ingredients You Will Need

This creamy halo-halo dessert with ube and leche flan layers uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to grab at your local Asian grocery store.

• Leche Flan Layer:
  • 6 large egg yolks (room temperature)
  • 1 can (14 oz / 400g) sweetened condensed milk
  • 1 can (12 oz / 354 ml) evaporated milk
  • 1 cup granulated sugar (for caramel)
  • 1 teaspoon vanilla extract
• Ube Layer:
  • 1 cup ube halaya (purple yam jam), homemade or store-bought (I recommend the brand Knorr for best flavor)
  • 1/2 cup coconut milk (adds richness)
  • 2 tablespoons sugar (adjust depending on sweetness of ube halaya)
  • 1 tablespoon butter (unsalted, softened)
• Halo-Halo Mix-ins:
  • 1/2 cup sweetened red mung beans
  • 1/2 cup sweetened white kidney beans (lima beans)
  • 1/2 cup macapuno (sweetened coconut strings)
  • 1/4 cup nata de coco (coconut gel cubes)
  • 1/2 cup kaong (sugar palm fruit)
  • 1 cup shaved or crushed ice (preferably from frozen coconut water or plain water)
• Toppings & Extras:
  • Pinipig (toasted rice flakes) for crunch
  • Leche flan caramel sauce (reserved from caramelizing sugar)
  • Optional: a scoop of ube ice cream for extra indulgence

For substitutions, use almond milk or oat milk instead of coconut milk to keep it dairy-free. If you can’t find ube halaya, mashed cooked purple sweet potatoes are a decent stand-in, though the flavor won’t be as intense. For a gluten-free twist, all ingredients are naturally gluten-free, so no worries there.

Equipment Needed

• Steaming or baking dish for cooking leche flan (I use a 9×5 inch loaf pan)
• Mixing bowls (preferably glass or stainless steel)
• Whisk and spatula
• Blender or food processor (optional, for smoother ube mixture)
• Measuring cups and spoons
• Individual serving glasses or bowls (clear ones make the layered colors pop!)
• Fine mesh strainer (to ensure smooth leche flan custard)

If you don’t have a steamer, you can bake the leche flan in a water bath in the oven—just be sure to cover the flan tightly with foil to keep moisture in. For crushed ice, a blender works wonders if you don’t have a shaved ice machine. I’ve tried both methods, and the blender crush is just fine for home use. Plus, all the equipment is pretty budget-friendly and common in most kitchens.

Preparation Method

1. Make the Caramel: In a heavy-bottomed pan, melt 1 cup granulated sugar over medium heat without stirring (about 5-7 minutes). Swirl the pan gently until sugar turns a deep amber. Quickly pour caramel into your flan mold, tilting to coat the bottom evenly. Set aside to harden.
2. Prepare Leche Flan Mixture: In a bowl, whisk 6 egg yolks gently (avoid too much froth). Combine sweetened condensed milk, evaporated milk, and vanilla extract. Slowly pour the milk mixture into the eggs while whisking gently. Strain through a fine sieve to remove lumps for that silky texture.
3. Cook Leche Flan: Pour mixture over the hardened caramel in the mold. Cover tightly with foil. Steam over medium heat for 30-35 minutes or bake in a water bath at 350°F (175°C) for 45-50 minutes until set but still slightly jiggly in the center. Let cool completely, then refrigerate for at least 4 hours or overnight.
4. Prepare Ube Layer: In a saucepan, combine ube halaya, coconut milk, sugar, and butter. Cook over low heat, stirring constantly until smooth and slightly thickened (about 8-10 minutes). Let cool completely.
5. Assemble Halo-Halo: In clear serving glasses, layer the sweetened beans, macapuno, nata de coco, and kaong at the bottom. Add a generous scoop of the ube mixture, followed by a slice or spoonful of chilled leche flan.
6. Add Crushed Ice: Top the layers with crushed ice, drizzle some leche flan caramel sauce, and sprinkle pinipig for crunch. Optional: top with a scoop of ube ice cream for extra indulgence.
7. Serve Immediately: Serve with a long spoon to mix all layers as you eat, enjoying the creamy, chewy, and icy textures together.

Pro tip: When making caramel, watch it closely because it can go from perfect to burnt in seconds. Also, don’t overbeat the eggs to avoid bubbles in your leche flan. For a smoother ube layer, blending it before cooking makes a big difference.

Cooking Tips & Techniques

One trick that took me a while to figure out is the caramel. It’s tempting to stir sugar as it melts, but honestly, letting it melt undisturbed helps avoid crystallization and gives you that perfect golden brown. Also, always use room temperature eggs for a custard that sets evenly without cracking.

When steaming leche flan, make sure the water is simmering, not boiling vigorously. Vigorous boiling can cause bubbles or a grainy texture. Covering the mold tightly prevents water droplets from falling onto the custard.

For the ube layer, constant stirring is key to prevent sticking or burning. Adding butter at the end gives it a silky finish and a subtle richness that balances the sweetness.

Timing-wise, you can prepare the leche flan a day ahead and the ube mixture the same day you serve. This helps with layering and makes assembly quick. And don’t forget to chill your serving glasses—this keeps everything cool longer once assembled.

Lastly, the crushed ice is the soul of halo-halo. If you don’t have a shaved ice machine, a blender pulse works fine—just don’t overblend or you’ll end up with slush instead of fine ice crystals.

Variations & Adaptations

Want to switch it up? Here are some tasty variations for this creamy halo-halo dessert with ube and leche flan layers:

• Vegan Version: Use coconut milk for the leche flan, replace eggs with agar-agar powder or silken tofu, and opt for plant-based sweetened condensed milk.
• Seasonal Fruit Twist: Swap the traditional beans and jellies with fresh tropical fruits like mango, jackfruit, or pineapple for a lighter, fruitier halo-halo.
• Chocolate Ube Fusion: Add a swirl of chocolate syrup to the ube layer or drizzle on top for a sweet, complex flavor combo.
• Low-Sugar Adaptation: Use sugar substitutes like erythritol or monk fruit sweetener in the flan and ube layers to reduce sugar without sacrificing flavor.

Personally, I love adding a sprinkle of toasted coconut flakes on top for extra texture and aroma. It’s a small change that makes a big difference in the flavor profile.

Serving & Storage Suggestions

This creamy halo-halo dessert is best served cold, right after assembly, so the crushed ice stays crisp and refreshing. If you need to prepare ahead, store the leche flan and ube layers separately in airtight containers in the fridge for up to 3 days.

Assemble just before serving with fresh crushed ice to keep the textures perfect. Leftover halo-halo without ice can be refrigerated for up to 24 hours but expect the ice to melt and the texture to soften.

To reheat leche flan, gently warm in a microwave for 10-15 seconds—avoid overheating to keep it creamy. The ube layer can be reheated on low heat with a splash of coconut milk if it firms too much.

Pair this dessert with a hot cup of black coffee or jasmine tea to balance the sweetness. It’s a perfect ending to a sunny day or festive meal.

Nutritional Information & Benefits

Each serving of this creamy halo-halo dessert (about 1 cup or 240 ml) contains approximately 300-350 calories, with moderate fat and sugar content due to the leche flan and ube layers. The use of coconut milk offers healthy medium-chain triglycerides, which are great for energy.

Ube is rich in antioxidants and dietary fiber, supporting digestion and providing a natural sweetness without spikes in blood sugar. The beans add plant-based protein and fiber, making this dessert more satisfying than your average sweet treat.

For those watching their sugar intake, swapping sweetened ingredients with reduced-sugar or natural sweeteners can make this dessert friendlier to various diets without losing its comforting appeal.

Overall, this creamy halo-halo dessert offers a balanced way to enjoy a classic Filipino indulgence with some nutritional perks.

Conclusion

If you’re looking for a dessert that delivers on nostalgia, flavor, and that perfect creamy texture, this creamy halo-halo dessert with ube and leche flan layers is your new best friend. It’s a recipe that feels like a celebration in every spoonful and is surprisingly easy to make at home.

Feel free to customize it with your favorite halo-halo mix-ins or try one of the variations I shared—you really can’t go wrong. Honestly, this recipe holds a special place in my heart because it brings together family memories and everyday joy all in one glass.

Give it a try, share how it turned out, and don’t be shy to comment below with your own twists or questions. Here’s to many more sweet, creamy moments ahead!

Frequently Asked Questions about Creamy Halo-Halo Dessert

What is the best way to make leche flan smooth and creamy?

Whisk your eggs gently to avoid bubbles, strain the custard mixture before cooking, and steam or bake it in a water bath to ensure gentle, even heat. Cover the flan tightly so no water drips in, and don’t overcook—it should jiggle slightly when done.

Can I use store-bought ube halaya for this dessert?

Absolutely! Store-bought ube halaya works wonderfully and saves time. Just pick a good-quality brand for the best flavor, and adjust sugar if your halaya is already sweetened.

How long can I store assembled halo-halo in the fridge?

Because of the crushed ice, it’s best to serve halo-halo immediately after assembly. If you must store it, keep the layers separate and assemble right before serving to maintain texture and freshness.

Is it possible to make this dessert vegan?

Yes! Use coconut milk-based leche flan alternatives (made with agar-agar or silken tofu) and replace condensed and evaporated milk with plant-based versions. Make sure your toppings are also vegan-friendly.

What are some good substitutions for the halo-halo mix-ins?

You can swap traditional beans and jellies with fresh fruits like mango, pineapple, or jackfruit. Other options include sweet corn, sweet potato cubes, or even mochi balls for a chewy texture.

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