Halo-halo

Ingredients:

• 1 can (400g) coconut milk, shaken well
• 1 cup dried unsweetened mango slices, chopped
• 1/4 teaspoon salt
• 2 cups coconut water
• 2 large stalks lemongrass (trim 2.5cm from bottom, 20cm from top and remove outer layer), cut into 2.5cm pieces.
• 2 fresh or frozen kaffir lime leaves (not dried)
• 1/2 fresh red Thai chili pepper, halved lengthwise
• 1/4 cup sweetened condensed milk
• 8 cups shaved ice (ideally from a shaved ice machine)
• 1 cup cooked large tapioca pearls
• 1 cup macapuno pulp (a type of coconut)
• 1 cup drained nata de coco (fermented coconut water jelly)
• 1 cup assorted fresh fruit, such as pineapple, blueberries, mango, banana, and lychee, coarsely chopped if needed
• 1 cup sweet breakfast cereal

Preparation:

1. Prepare the mangoIn a small saucepan, combine the coconut milk, mango, and salt with 1/4 cup water; bring to a gentle simmer over high heat. Reduce heat and simmer for 20 minutes, until the mango is soft but still holds its shape. Let cool, cover, and refrigerate until chilled, up to 2 hours.
2. Make some teaIn a small saucepan, combine coconut water, lemongrass, lime leaves, and chili pepper and bring to a boil over high heat. Turn off the heat, cover, and let the mixture steep for 20 minutes. Strain, pressing the mixture into a sieve, then discard the pulp. Add the condensed milk and stir until smooth. Cover and refrigerate for up to 2 hours.
3. Make some halo-haloJust before serving, layer ice, mango mixture, tapioca, macapuno, nata de coco, fresh fruit, and cereal in 4 bowls or tall, wide glasses. Top each serving with lemongrass milk tea.