Ingredients

• 1 cup fresh Bukidnon golden pineapple, cubed
• 2 tbsp nata de coco
• 2 tbsp kaong (sugar palm fruit)
• 2 tbsp saba banana, sliced
• 2 tbsp langka
• 2 tbsp ube halaya
• 1 slice leche flan
• 1½ cups shaved ice
• 1 can, 410 ml Angel Evaporada 

Procedure:

1. To assemble: in a tall glass, add nata de coco, kaong, saba banana, and langka.
2. Add a generous amount of Bukidnon golden pineapple.
3. Fill the glass with shaved ice.
4. Top with ube halaya and leche flan.
5. Pour Angel Evaporada evenly over the halo-halo. Enjoy and serve!