Halo-Halo with Pili

Halo-Halo with Pili     Serves: 1 - 2 Ingredients: 1/2 cup Manila mango, diced 1 tablespoon cantaloupe or honeydew melon, shredded 1 tablespoon cooked ube (purple potato) 1 tablespoon lakatan (native banana) or cooked saba (plantain), sliced 1 tablespoon makapuno (freak coconut) 1 teaspoon cooked yellow corn 1 teaspoon cooked mung beans 1/4 cup toasted pinipig (roasted and pounded immature rice) 1 tablespoon watermelon ice, shaved to fill tall glass 1 teaspoon honey 1/4 cup evaporated or condensed milk 1/4 cup young coconut juice 1 teaspoon pili nuts, chopped   Preparation: Layer fresh as well as cooked fruits and vegetables in a tall glass. (Note: cooked and/or preserved fruits and vegetables are available in Asian-American stores.) Fill with shaved ice. Add honey. Pour evaporated milk and young coconut juice over contents. Top with pili nuts. Serve immediately.