Banana con Yelo (Sweetened Bananas with Ice and Milk)

Sweetened saba bananas with ice, milk, and your favorite toppings.

Course Dessert

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings glasses

Calories 297kcal

Cost $6-$8

Toast the pinipig over medium heat until lightly golden and crisp. Set aside.
Bring about 4 cups of water to a boil. Add the sago pearls and stir right away so they don’t clump or stick.
Cook for about 20 minutes, until mostly translucent. Drain and rinse under cold water. Set aside.
Combine 2 cups of water, brown sugar, a pinch of salt, and pandan leaves (if using), then bring to a boil.
Simmer until the sugar dissolves and the syrup slightly thickens. Add the bananas and cook gently until just tender.
Turn off the heat, add vanilla or pandan extract. Let it cool.
To assemble, add the sweetened bananas and sago to a glass or bowl. Top with crushed ice, ice cream, and pinipig. Drizzle with milk and a little banana syrup if you like.

Bananas: Use ripe saba bananas that are firm, not mushy.
Sago: Small sago pearls cook faster and are easier to work with. Larger pearls take much longer. Tapioca pearls are a good substitute.
Pinipig: If unavailable, toasted rice cereal, cornflakes, or chopped barquillos work well.
Milk: Evaporated milk is classic, but condensed milk (for extra sweetness), fresh milk, or a splash of cream all work.
Ice cream (optional): Vanilla is classic, but queso, mango, or ube are also delicious.
Extra toppings: Leche flan cubes, nata de coco, langka, or anything else you enjoy—add as much or as little as you like.

Helpful Tips

Don’t overcook the bananas — they should be soft but still hold their shape.
Toast the pinipig just until lightly golden; it crisps more as it cools.
Let the sweetened bananas cool before assembling so the ice doesn’t melt too fast.
Add milk and toppings right before serving.