July 1, 2021

Red Bean Coconut Popsicles

Red Bean Coconut Popsicles

I was feeling a little nostalgic the other day for some old school after school treats, I decided to make these red bean popsicles. Red bean desserts were always a favorite of mine growing up, and especially the red bean popsicles of my childhood.

After school we'd rush to the nearest ice cream "uncle" who would push his ice cream cart from location to location. Apart from the usual cornetto chocolate chip ice cream cones or fruit flavored popsicles, I'd go for the "potong" ice cream (which literally means "cut" in Malay). These were hand cut blocks of red bean or sweet corn ice cream wrapped in wax paper and handed to you with a bamboo skewer! Occasionally I'd opt for the potong ice cream to be served up on a piece of plain white bread...that was our childhood version of ice cream sandwiches!

What if I can't find raw red beans or adzuki beans?

I've found that many Asian supermarkets these days do carry raw red beans. At the very least many of them will sell either ready made red bean paste or canned red beans. Either of these options will work and you can proceed with the recipe by blending the paste or cooked canned beans with the milks in a blender.

This red bean ice cream couldn't be easier to make, blending cooked red beans, coconut milk, regular milk and condensed milk and pouring the resulting milkshake into popsicle molds. Definitely give it a try. I'm just glad I made a double batch as these were polished off just as quickly as I could plate them.

Red Bean Coconut Popsicles

Looking for a healthy(ish) dessert this summer? Totally satisfying and a good dose of protein to boot!


Shilpa Iyer













For the Red Bean Paste

  • 1 cup red beans (adzuki beans), washed
  • 3 cups water
  • 2 pandan leaves (optional)
  • 1/2 cup gula melaka or coconut palm sugar

For the Red Bean Popsicle

  • 1 cup red bean paste
  • 1/2 cup coconut milk
  • 1/2 cup regular milk (fat content of your choice)
  • 1/2 cup condensed milk


For the Red Bean Paste

  1. In an instant pot, combine the red beans, water, pandan leaves and coconut palm sugar to the pot.
  2. Turn on the pot and set the Instant Pot to high for 25 minutes, with the sealing vent on. If you do not have an instant pot, you can boil the above ingredients over a low flame simmering for about 1 hour.
  3. Once done, allow the pot to naturally release. Remove the red bean paste and mash the beans to form a paste. Set aside until it reaches room temperature.

For the Red Bean Popsicle

  1. In a blender, combine the red bean paste and the various milks and blend the ingredients until well incorporated.
  2. Taste the red bean milk for sugar and if additional sugar is needed, add a bit more condensed milk.
  3. Once thoroughly combined, pour the red bean milk into popsicle molds and place them in the freezer for at least 12 hours or until set.

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August 2, 2021
Wow, this is just like my childhood favorite! What lovely food memories!


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