If you grew up in South East Asia, you will never have missed this treat. I’ve used coconut in this sorbet-ice-cream recipe and it is really between an ice cream and a sorbet. So this is a milk-free ice-cream.

I love using the ice cream maker. Makes all liquids so delicious.

Red Bean/Coconut/Pulot Hitam Popsicles


  • 11/2 cup coconut juice
  • 11/2 cup thick coconut milk
  • 160 g palm sugar
  • 1/4 white sugar
  • 2 Tbsp rum
  • 1 cup red beans optional or 1/2 cup of black glutinous rice/pulot hitam


  • Combine everything except the coconut milk in a pot and boil till red beans or pilot hitam is broken and super soft. Top up water if need be. I used a pressure cooker, so there was no need to top up.
  • Add the coconut milk and bring to a boil.
  • Remove from heat and cook to room temperature.
  • Place mixture into an ice-cream mixture, and churn until mixture resembles soft serve.
  • Scoop into popsicle containers or a wide pan to freeze.
  • Needs at least an hour to freeze.

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