Instructions

Make a day before

1. Freeze coconut water in shave ice mold. If you don't have a shave ice, you can freeze the coconut water in ice molds to be blended up the next day.
2. Make the Leche Flan
   1. In good non stick pan, add in 1/2 cups of sugar and 1 tbsp of water. Turn on medium high heat to slowly caramelize the sugar. Do not stir or else you'll get crystallization. Let it slowly caramelize until it gets to a good amber color. You can stir once most of the sugar crystals are melted to evenly distribute the heat. Then take it off the heat and add about 1-2 tbsp of the sugar to each ramekins ( I used 14oz size ramekins).  Set aside
   2. In a bowl, add in the yolks, evaporated milk, condensed milk, vanilla, and salt. Mix well. The pour it over a sieve over a bowl to catch any unwanted egg bits. Then pour the custard evenly to each ramekins with the caramelize sugar.
   3. Then place each flan in a steamer. Cover with a towel and then a lid. Let it steam and cook on pretty low heat (200-225'F) for about 35-40 minutes or until it is set. Then let it cool completely before flipping it over and cutting it. Use a paring knife to go around the flan before flipping when you are ready to use it. Flan can be stored in the fridge for 3-4 days.
3. Make the Ube Jam 
   1. In a nonstick pan, add in the ube, sugar, evaporated milk, condensed milk, and salt. Stir and cook on medium heat for a good 10-15 minutes until it becomes a thick paste. Then add in the butter and mix well. You can also add in 1/4 tsp or more of the ube flavoring/extract for a brighter purple color. Store in an airtight container with plastic wrap touching it. Cover it well and refrigerate until you are ready to use it. *If it's too thick for you, thin it out with more evaporated milk.
4. Make sweetened red beans
   1. In a pot, add in 1/2 cup of un-soaked red adzuki beans and 4 cups of water. Cover with a lid and let it cook and boil for a good 1.5-2 hrs. Add 1 more cup of water if the beans are not fully soft in the center and most of the water has evaporated. Let it cook for another 10 minutes or so. Once the beans are soft, add in the sugar. Stir for 1-2 more minutes. Then turn off the heat and set aside. Cool before using.

Next Day Prep

1. Make the Ube Ice cream:
   1. In a bowl, add in the ube jam, condensed milk, evaporate milk, salt, a little ube extract/flavoring and vanilla. Mix well.
   2. Whip the heavy whipping cream to soft peaks. Then add it to the ube mixture. Fold the cream well until it is well incorporated.
   3. Pour the mixture in an airtight freeze-able container. Let it freeze for only 5 hrs. 5hrs will allow you to scoop the ice cream smoothly and a lot easier. Freezing it more than 12 hrs will harden it. It will be harder to scoop. If it's too hard, take it out of the freezer and let it sit for 15 minutes or so to soften it.
2. Evaporated milk mixture to top 
   1. Take 2-3 cans of evaporated milk and add in for every can 1/4 cups of coconut milk (Ex: For every 2 cans of evaporated milk add 1/2 cup coconut milk) Mix well and set aside to top the ice off with it.

ASSEMBLE

In a cup or bowl, add as much toppings as you want. Don't forget the add the ube jam, and sweetened red beans in as well. Shave the ice and put the ice in. Pour the evaporated/coconut milk mixture over. Scoop ube ice cream on top. Place a chunk of leche flan, and garnish with corn flakes or rice puffs. Mix Mix and enjoy! You can top the halo halo with sweetened condensed milk if desire.

HAPPY COOKING!