Ingredients

• 1 cup iced kapeng barako, crushed
• 2 tbsp sweetened cassava (sweetened balinghoy), sliced
• 2 tbsp corn
• 2 tbspgelatin (green & red)
• 2 tbsp ube halaya
• 3 tbsp nata de coco
• 1 tbsp white sugar
• 1 can, 410ml Angel Evaporada

Procedure:

1. To assemble: in a cup, layer sweetened cassava, corn, gelatin, nata, white sugar, and ube halaya. Add crushed iced kapeng barako on top.
2. Pour Angel Evaporada evenly over the halo-halo.
3. Mix lightly and serve immediately. Enjoy this bold coffee-infused Batangas-style dessert.