Halo-Halo Graham Float
Halo-Halo Graham Float is a new variation of Filipino's favorite summer dessert. Instead of adding shaved ice, I used whipped cream and graham cracker. It actually taste really good, try it now!
Servings: 6
Calories: 465kcal
Ingredients
- 300 ml all purpose cream
- 75 ml condensed milk
- 125 g graham crackers
Halo-Halo
- 1 cup sweetened banana sliced
- ¼ cup white beans
- ¼ cup red beans
- ½ cup nata de coco
- ¼ cup kaong
- 2 tbsp ripe jack fruit
- ½ cup macapuno
- 3 tbsp leche flan
- 3 tbsp ube halaya
Instructions
- In a bowl, whip the all-purpose cream and condensed milk at medium speed until soft peaks form. Set aside.
To make the float cake
- Scoop ¼ cup of the cream and spread it evenly on a glass container. Place a layer of graham cracker, break a piece of the cracker and fill the gaps.
- Add about 1-2 tsp of each halo-halo ingredients (except the ube halaya, leche flan, macapuno and jack fruit) then scoop another layer of cream. Repeat the same step to add another layer of graham crackers and cream until the container is ¾ full.
- On the final layer, add the remaining halo-halo ingredients. Cover and refrigerate for at least 2 hours or overnight.
To make the graham float in a cup
- Scoop a tablespoon of crushed graham crackers then add a layer of the whipped cream.
- Add the halo-halo ingredients including sweetened banana, white beans, red beans, nata de coco and kaong. Repeat the same step until the cup is ¾ full.
- Add more whipped cream and put the ube halaya, leche flan, macapuno and ripe jack fruit for the toppings. Chill and serve!
Nutrition
Calories: 465kcal | Carbohydrates: 48g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 73mg | Sodium: 178mg | Potassium: 423mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1057IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 2mg