Ice Buko with Munggo

Ice Buko with Munggo are Ice popsicles with coconut and red mung beans. A very popular summer treat in the Philippines that kids and adults enjoy eating.
The good thing about making your own ice pops at home is that, it is cheaper of course and you can always adjust the sugar according to your sweetness preference.
On this recipe, I used a disposable 3 oz plastic cups, covered it with a foil and used a food grade popsicle sticks. Yes, make sure to use food grade sticks not just the one that's being used for crafting.
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​You can also use a much larger plastic cups if desired or use a popsicle molds if you have one. I just like the plastic ones because they are very easy to remove from the molds. Just thaw the ice pops for few minutes, press the cups on it's sides and push the bottom to release. The cups are soft and are very easy to handle.
Also, I used adzuki red beans, boiled them until tender. But you can also use a store-bought red mung beans in syrup if desired. 
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​Give these popsicles a try. They are super easy to make and delicious! You can load it with as much red beans and coconut strings as you like. Let me know what you think about this recipe by leaving a comment below. Enjoy!
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Ice Buko Recipe

Ingredients:

• 3/4 cup red mung beans
• 3 1/2 cups water
• 1/2 cup sugar
• 2 cups coconut water
• 1 cup whipping cream or all-purpose cream
• 1/2 cup condensed milk
• macapuno strings (coconut sport) or fresh coconut strings 

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Video

Procedure:

• In a medium  pan, combine red mung water, red mung beans, and sugar. Bring to a boil over medium and cook until beans are tender. Remove from heat, drain and set aside to cool.
• In a medium bowl, combine coconut water, whipping cream, and condensed milk. Stir until fully combined.
• Fill clear plastic cups ( I used 3 oz disposable cups) with about 2 tbsp cooked beans, desired amount of macapuno or coconut strings and milk mixture. 
• Cover with a foil, make a small slit in the center and insert a food grade popsicle sticks.
• Freeze for at least 6 hours or overnight. 
• Remove from freezer and thaw for few minutes before unmolding from the cups.
• To unmold, press all the sides of the cup to loosen up and push the bottom to release.
• Enjoy! 

​* Recipe yields about 16 -18 cups.

Recipe Tips and Notes:

• store-bought red mung beans in syrup can be used if desired. 
• I used macapuno strings (coconut sport). Why because macapuno or gel-like young coconut and I like it when the strings are soft. 
• If using macapuno strings, please know that they are already sweet and for me 1/2 cup condensed milk is just the right sweetness. But we do have different preferences so make sure to adjust accordingly. 
• I used whipping cream here because I like it better than all-purpose cream because of its' creaminess. 
• It is normal that the red beans get slightly firmer after freezing the ice pops. 

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