Halo-Halo

1. 1

   In a dry skillet, lightly toast the coconut flakes until slightly browned and fragrant. Remove from skillet into a bowl and stir in the brown sugar, mix well. Set aside.

2. 2

   Peel the oranges so that the whole outer skin is removed, like if you wanted to filet the oranges.

3. 3

   Slice the oranges (about 1/2 inch thick slices).

4. 4

   Layer oranges and flaked coconut into 4 glasses. The top layer should be coconut.

5. 5

   Sprinkle one tablespoon cointreau over each glass.

6. 6

   Chill for at least one hour, serve cold.

7. 7

   Garnish with whipped cream or any topping you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.