When it comes to desserts, no summer in the Philippines would be complete without halo-halo. That icy cool treat jampacked with a mix of local ingredients and topped off with shaved ice, ube, and leche flan just made its way to Coachella and knocked the socks off of everyone.
Pastry Chef Isa Fabro, a Fil-Am food-lover who grew up in LA, is the brains behind the hybrid drink. She is part of Unit 120, a “culinary incubator” that houses other Fil-Am chefs who are on a mission to push the #filipinofoodmovement by sharing our tropical country’s fantastic flavors. Her smashing previous pop-ups (she sold her versions of ensaymada) proved to be huge hits and eventually paved way for her very own booth at the VIP Rose Garden in Coachella 2016. Sweet!
For a whole day of dancing under the scorching heat of the sun, Chef Isa concocted a Coachella-exclusive halo-halo drink made with boba (pearls here in the Philippines), coconut milk, soft tofu, crushed pineapples, ube jam, and Fruit Pebbles.
The secret ingredient? Red Bull! The long line was enough to get the attention of various publications, placing it in their list of things to eat in Coachella, as well as exclusive features on the drink.
Watch Insider’s video to see how Chef Isa makes magic.
Now, where to get halo-halo? This really got us craving.
Images from @isafbaro on Instagram
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