Ice buko is the Filipino’s best friend during a hot summer day.
Once summer hits the country, the freezers of stores in the Philippines are immediately stocked up with lots of supplies of this original and Filipino-made frozen dessert.
It is a kind of ice drop - an ice cream that is made to be held by a popsicle stick - and it is often eaten by kids as they take a break after playing with their friends. It is sweet, creamy, and just about the perfect treat anyone can have.
This Pinoy version of popsicle has been a big hit in the country for several years already. However, where it originated and how it was discovered is still a big mystery even among Filipinos.
But what they are sure of is that the dessert will remain as a Philippine tradition, and eating it will always make them reminiscent of their childhood and their hometown. The sweet will consistently have this effect on Pinoys and the Pinoy-at-heart.
Normally, the dessert is made from coconut meat and milk, wherein combining both ingredients will result to its original version. Coconut meat has high antioxidant content, and the body can benefit from several more of the nutrients that it contains. It is also high in fiber and many other vitamins and minerals.
The frozen goods may also be added with other ingredients like mung beans and ube which will help provide us with more health benefits. This shows how safe it is for children to eat it, but the consumption should be monitored since it still contains sugar.
The perfect time to eat ice buko is during a humid summer afternoon. But since summer in the Philippines has become unbearable, eating frozen desserts are also welcome after every meal. The dessert as a whole is very creamy, and the coconut strips are rich and chewy. Its sweet flavor and cold temperature make people look forward to summer.
How to Make Ice Buko
Making Ice Buko is so easy. First, you need to cook the adzuki bean for 30minutes or until it becomes tender. Next, you just have to combine the shredded coconut, coconut water, condensed milk and all purpose cream.
I do no have a popsicle molder so I tried to be resource and used plastic cups and pop sticks instead. I put 2 tsp of the red beans then add the coconut mixture. Cover it with aluminum foil then poke a hole and insert the pop sticks. Refrigerate for at least 4 hours and serve. Easy as that!
Ice Buko Recipe
- 1 cup water
- 1 cup adzuki beans or red beans
- ¼ cup sugar
- 1 ½ cup shredded coconut
- ⅓ cup condensed milk
- 200 ml all purpose cream
- 2 cups water
- In a pot over medium-high heat, add the water, adzuki beans and sugar. Stir and cook for 30 minutes or until it becomes tender and the liquid thickens. Transfer to a bowl and let it cool.
- In a bowl, combine shredded coconut, condensed milk, all purpose cream and coconut water. Mix thoroughly until well combined.
- Put 2 tsp of adzuki beans in a plastic cups then add the coconut mixture. Repeat this step for the remaining ingredients. You can also use a popsicle molder if you have one.
- Cover the cups with aluminum foil and poke a hole on top. Insert the popsicle stick into the hole and put in the freezer for at least 4 hours.
- When it's ready, take it out from the fridge and remove the aluminum foil. Place the cup in warm water until they loosen. Serve and enjoy!