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ice buko recipe

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.
Prep Time10 mins
Cook Time30 mins
Freezing Time4 hrs
Total Time4 hrs 40 mins
Course: Dessert
Cuisine: Filipino
Keyword: ice buko, ice buko with monggo
Servings: 6
Calories: 364kcal
Author: Jenalyn Rose Forbes


  • 1 cup water
  • 1 cup adzuki beans or red beans
  • ¼ cup sugar
  • 1 ½ cup shredded coconut
  • 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!


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