Ice Buko (Coconut Popsicle with Adzuki/Red Mung Beans)
Pam from PinoyBites
A refreshing frozen snack/dessert made with a milky coconut base, bits of shredded young coconut and topped with slightly sweetened adzuki beans. A summer treat…anytime!
1 237mlheavy whipping cream33% mf**(see notes for substitutions)
½cupsugarfor the milk-coconut mix
2cups500ml coconut water
1frozen grated coconutthawed and drained
Equipment:
Small plastic or paper cups
Food-grade popsicle sticks***
Cut up foil squaresto cover the top of the molds
Instructions
Rinse the beans and add to a medium pot (with lid). Add 3 cups of water and ½ cup sugar. Cover, then bring to a boil and simmer (on low heat) until the beans are tender. Set aside to cool.
In a large bowl, add the buco. Snip with kitchen shears if the strips are too long. Pour the milk, coconut water and ½ cup sugar. Taste and add the extra 2 tablespoons if the sweetness is not enough for you. Mix very well until sugar is dissolved.
Drain the cooked beans and place a teaspoon inside the ice buco mold. Pour enough buco-milk mixture to fill it almost to the top.
Notes
*Alternatively, you can soak the beans (with enough water to cover by ½ inch ) overnight. Discard soaking liquid then follow instruction #1. Soaking will hasten cooking time.**Canned thick cream (Nestle’s cream) or All Purpose cream can be used if heavy cream isn’t available. ***Sometimes I use cake pop sticks. Cake pop molds can also be used in place of the cups.