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Four Filipino desserts for coconut lovers

This halo halo from Rèpublique's Margarita Manzke is creamy, icy, fruity and refreshing.
(Myung J. Chun / Los Angeles Times)

This week, we shared a Filipino-inspired party menu from chef Angela Dimayuga. Here are four dessert recipes, each showcasing coconut, that would taste great following her savory dishes.

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Chef Margarita Manzke shows how she makes the Filipino ice cream dessert halo halo at République.

Halo-halo

At Rèpublique, pastry chef Margarita Manzke has re-created the halo-halo of her childhood in the Philippines. Yes, there are a lot of components — flan, coconut gelee, passion fruit gelee, pineapple granita, watermelon granita, pandan ice cream, coconut tapioca, caramelized crisped rice, candied kumquats — but it’s a project worth tackling. See the full recipe »

Coconut, cream cheese and cheddar come together in this delicious pie.
(Ricardo DeAratanha / Los Angeles Times )
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Royal Bibingka Pie

This pie combines a coconut mochi filling with a sweet cream cheese topping and a final sprinkle of cheddar cheese. Cradled in a buttery pie shell, the rich filling makes this an extra-indulgent dessert. See the full recipe »

Crunchy toasted rice tops this creamy custard.
(Ann Johansson / Los Angeles Times)

Reyna Blanca

Young coconut juice and coconut milk come together in a creamy custard, which is cradled by a bed of creamy shredded young coconut meat. A toasted rice topping adds crunch and balances the richness. See the full recipe »

Crisp and caramelized, these coconut fritters have walnuts inside too.
(Francine Orr / Los Angeles Times)
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Bichu Bichu

Similar to doughnuts, these deep-fried balls of coconut milk mochi are studded with walnuts and coconut. They get a final turn in a brown sugar caramel, making them satisfyingly sticky. See the full recipe »


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