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Four Filipino desserts for coconut lovers

The halo-halo from Margarita Manzke is a work of art.
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.

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 »

LOS ANGELES, CA - FEBRUARY 01 , 2018 - A slice of a Royal Bibingka Pie by Filipino-American pastry c
Coconut, cream cheese and cheddar come together in this delicious pie.
(Ricardo DeAratanha / Los Angeles Times )

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 »

Reyna Blanca
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 »

Bichu bichu
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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