Ice Buko Recipe
Ice Buko is a very refreshing and tropical Filipino coconut popsicle perfect to beat the sizzling summer. It's made of coconut water, condensed milk, all purpose cream, shredded coconut and red bean.
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!
Calories: 364kcal | Carbohydrates: 39g | Protein: 6g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 51mg | Sodium: 103mg | Potassium: 368mg | Fiber: 4g | Sugar: 27g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg