I knew what I was getting into but I did it anyway. I rushed, took a big bite and my head got pounded instantly.

You really couldn’t blame me. The heat of the blistering April day swam around and sapped the life out of me. It lingered throughout the house. On the walls and on the linen curtains. In the pillows, trapped in between the sheets. It clung stubbornly like dust on the fan’s metal blades that hummed tirelessly, spinning round and round.

And besides, I was too excited to claim my prize. I earned it! The ice pop was my reward for tweezing my mom’s gray hairs. She used the old carrot on a stick trick and it worked. A popsicle for every twenty strands, if I remember correctly. This may sound like a walk in the park but, mind you, it wasn’t. She sat on the wooden floor and leaned against the edge of the bed where I sat with my legs crossed. I combed her hair while I studied it attentively. Those elusive gray strands were hard to come by and it took me a full hour to earn my prize!

I slowed down and started to savor my ice buko. Creamy coconut ice pops crowned with sweet red mung beans. Thick shreds of buko [boo-koh] — young coconut — strewn throughout. I wanted to savor every bite. I wanted to save the best for last. Save the sweet beans for last. But I knew it wasn’t going to happen. Before long, it started to melt. Precious drops dribbled down my fingers that left me with no other choice.

My head pounded once more but it was well worth it. A delicious dose of cold I badly needed.


Ice Buko with Monggo Recipe, makes 12 to 16 popsicles

2 cups coconut juice
1 14-ounce can sweetened condensed milk
3/4 cup cream
1-1/2 cups sweetened adzuki or red mung beans
1-1/2 cups shredded young coconut (optional)

Put coconut juice, condensed milk, and cream in a bowl and stir well to combine.

If using conventional molds, put 1 tablespoon of sweetened adzuki or red mung beans in each mold. Divide the mixture among the molds. Snap on the lid and freeze until solid, about 4 hours. If using glasses, cups, or other unconventional molds, freeze until the pops are beginning to set, about 2 hours, then insert the sticks and freeze until solid. If using an instant ice pop maker, follow the manufacturer’s instructions.

Shredded young coconut can be used in place of the sweetened beans or add them both.


Ice Buko with Monggo

Ice Buko with Monggo

Ice Buko with Monggo


Kulinarya-Cooking-Club How to Make AIce Buko with Monggo is Jun-blog’s entry to this month’s Kulinarya Cooking Club, a friendly group of Filipino food lovers from all around the world. Each month the club assigns a theme to showcase a new Filipino dish. For the month of March, the challenge was to make ice candy or frozen pops using flavors that remind you of summers back home like watermelon lambanog cocktail, mango lime, and honeymansi, red bean, mais queso and ube macapuno, red beans and coconut, manila mango, watermelon and buko pandan, lemonade and milk tea, fruit salad, rockmelon and mango, mango, orange, and ginger, and cantaloupe and strawberry.

  • http://thehungrygiant.wordpress.com/ Gio of The Hungry Giant

    As always, this looks really great! Thanks for the awesome theme, it couldn’t have come at a better time. :D  

  • http://www.asianinamericamag.com/ Elizabeth @Mango_Queen

    Wonderful post & great recipe! Your story brings me “back home” & relives fond memories. And of course, I love this wholesome flavor in iced candy & “sorbetes”. Thanks for including me, too in the round-up. Many thanks to you and Inuyaki for the KCC theme! 

  • http://twitter.com/thecheapmonk Alvin

    Cool post! This would be perfect for the “Filipino Street Food” themed party I was invited to.

  • Tina(PinayInTexas)

    Your ice buko munggo looks really delicious and refreshing, Jun!
    I really had fun with this month’s theme! Thanks to you and Arnold!

  • natzsm

    Lucky you- a popsicle for every 20 strands of hair. I would have to say your mom was a very good employer! I was given only one centavo per strand by my Lola and she even imposed a penalty if I accidentally pulled out a black strand.

    A whole afternoon of work could only buy me a small glass or two of what was called snow ball which I think costed 25 centavos  from the nearby sari-sari store. Snow ball was shaved iced with a syrup flavored with either banana or vanilla and often colored fushia. It is different from the snow cone, the later having lots more shaved ice so it could be eaten from a paper cone rather than slurped from those thick rimmed glasses.

    (This was in the 1970s)

  • http://www.athoughtforfood.net/ Brian @ A Thought For Food

    We had some hot days recently where I could have used one of these.  Looks amazing!

  • http://www.iskandals.com/ Iskamontero

    I like this flavor you’ve chosen… this is really classic Filipino!  YUM.
    And thanks to you and Arnold for this month’s theme.  Lucky me I got another warm week to enjoy it :-)

  • http://www.adorasbox.net/ Adora

    You never fail to bring me back home, Jun. Remembering the heat made me sweat. I remember it clearly. I also remember getting paid for plucking grey hairs (I was a bit cheeky, I snip them in half to earn more). I love your ice drops. I never had buko and munggo together and that sounds like a fab idea.

  • dudut @mytwistedrecipe

    oh my! so old school! i love it! nice one Jun!

    love the flavors :)

  • Iyassantos

    This is my mom’s favorite! Ang saya! Gumagawa rin kami nito dati gamit ang Tupperware popsicle makers! At sineserve sa Tupperware parties! hay jun! It’s always a joy to read your blog. :)

  • mycookinghut.com

    This is really something that I used to love when I was young! Yum!!

  • Anonymous

    This is an unbeateable combination!

  • Words and Nosh

    Your photos are always the best! Yum.

  • http://blog.junbelen.com/ Jun Belen

    I remember those Tupperware parties, too! But we couldn’t afford to buy those popsicle makers so my mom ended up either buying ice buko or making ice candy in those long plastic tubes.

  • http://blog.junbelen.com/ Jun Belen

    A penalty for pulling out a black strand? Now I feel so lucky! :-) Yes, I remember those neon-pink-colored banana-flavored shaved ice treats! Sweet memories!!

  • bakerwannabe

    I just started reading your blog yesterday.  It is very heart warming and memory evoking.  Your food is simple and easy to follow.  I made your spanish bread today.  I coated it inside with butter and honey and also the top halfway during baking and after it came out of the oven.  It turned out really good.  Thank you so much. 

  • http://blog.junbelen.com/ Jun Belen

    Thank you so much for your wonderful note. I am so excited whenever I meet people like you who get what the blog is about.  I am so happy that you enjoyed the Spanish Bread recipe.  The dough is so versatile you can do so many things with it.  Butter and honey sound really good.  You can also try adding coconut jam and coconut flakes.  Or ube for that very intense color and flavor.  Very Filipino.  Again, Thank you so much for following the blog. I wish you and your family well.

  • Mmmarkjohn

    凸(¬‿¬) i can eat a lot of this and i dont care about sore throat..

  • Ferdie Lee

    Love the story! My father would pay us a dime for every gray hair capture. =D

  • http://blog.junbelen.com/ Jun Belen

    I’m glad I wasn’t the only one tricked into doing this.

  • cd

    i love LOVE your site!!! please add a pinterest share quicklink :) thank u! and keep the epicurean genius juice flowing!!! :)

  • Sweet Tooth

    I love love LOVE these! This brings back childhood memories :)

  • Louie

    Helloo..anybody can help me where can I buy ice buko machine?…pls help me thank you in advance.My email loumarc69@yahoo.com.ph

  • Jane

    Well done, Jun! A little history of every Filipino recipe, telling how each name is  pronounced, and adding it with beautiful photographs is chic. You’re making away from home home. Thank you. I can’t wait to try and serve the ice buko to a group of junior high campers here in Toronto in a week’s time. I will be trying the other recipes I’m craving for very soon. So, keep up the good work!

  • http://blog.junbelen.com/ Jun Belen

    Jane, thank you so much for the kind compliments to the blog.  I hope you’ll come back to try the recipes.  Enjoy the frozen treats. They are perfect for summer!

  • shiela

    hi.. good aftie…. ask ko lang po where can i buy ice pops molder ..tnx .. god bless..

  • http://blog.junbelen.com/ Jun Belen

    Hi Sheila, I got the popsicle molds online through amazon.com http://goo.gl/lhssz. Where are you located?

  • Sely

    Can I make this without using Popsicle molds? So it would be more like a sherbet I could scoop and serve? Any ideas on how I can do this?

  • http://blog.junbelen.com/ Jun Belen

    Yes, Sely. It will be more like a sherbet if you make it without the molds but I would add a little more cream to give it a texture more like ice cream than popsicle. Scoop it on small bowls like a sherbet.

    But here’s a nifty trick — little plastic or paper cups (those Dixie cups used in office water coolers) are quick and easy popsicle molds. Freeze until the pops are almost set, about 2 hours, then insert the sticks and freeze until completely solid. I hope this helps.

  • jan

    Where can I buy popsicle molds? any suggestions. I am currently residing at Mandaluyong City….I used empty container of chocolitos for my popsicle :p

  • http://blog.junbelen.com/ Jun Belen

    Hi Jan, I got the popsicle molds online through amazon.com: http://goo.gl/lhssz. One way to do it without the molds is to use small paper or plastic cups. I’ll ask around to see which stores near you carry similar molds.

  • liera

    Perfect! I’m gonna try this one. It’s been a long time since the last time I had one of this super yummy treat. :)

  • SoDelhi

    Really great recipe. I will use this recipe at my cafe in Delhi. Thanks for providing such a nice recipe to people who really did not know like me.

  • Corinne Quiason-Pike

    I made this yesterday and it was such a hit in our household. Thanks so much! May I suggest something? One way to put the sticks in without having to wait for the ice buko to set a little is to cover the top of the molds with aluminum foil. Make a slit in the center of each cavity and insert the stick in! This is what I did and it worked perfectly. Cheers!

  • http://www.facebook.com/adina.lee.12 Adina Lee

    I found your website perfect for my needs. It contains wonderful and helpful posts. I have read most of them and learned a lot from them. You are doing some great work. Thank you for making such a nice website.


  • http://blog.junbelen.com/ Jun Belen

    Thank you, Corinne, for writing. So happy to hear that everyone enjoyed your popsicles. And thank you for sharing the tip about aluminum foil.

  • Pingback: ICE BUKO - Summer Cooler | Global Granary Global Granary

  • Popsicle820

    Thanks for this great recipe. Do you have any suggestions for packaging?

  • Pingback: Coconut Ice Lolly with Monggo or Red Mung Beans | Super Sarap!