Tropical and refreshing, coconut popsicles (Filipino ice buko) are a fantastic way to cool off on a sizzling summer day.
The Philippines is a land of coconut trees. My grandparents owned a bit of land filled with coconut trees and I have fond memories of drinking fresh juice straight out of the coconut that was just cut from the tree. Then proceeding to scoop out the soft, delicious coconut meat and eating that, all while sitting in the middle of a coconut wonderland where carabaos roam lazily and birds sing cheerfully. Ah, island life.
I grew up in Manila however; and although you can easily buy fresh coconuts there, the drinking and the eating part is not so dreamy. And in Toronto where I now live, it’s gotten even worse because the only coconut I can buy is either frozen, canned or dried.
Coconuts are awesome though. So on this second week of our No-Bake August (last week we made homemade ice cream without an ice cream machine!), we’re not letting the unavailability of fresh coconut stop us from making coconut popsicles (or Filipino ice buko). Let’s go nuts for coconuts (sorry, can’t help myself).
Filipino ice buko
The Filipino ice buko is really nothing more than coconut juice and shredded young coconut meat sweetened and frozen. You will find them in most sari-sari stores (it’s kind of like a variety store that you can find in almost every street in the Philippines) and kids all over the neighborhood go gaga over them. If you grew up in the Philippines, chances are ice buko is one of your childhood favourites.
The best ones are of course those made at home. Where you can constantly check the freezer to see if they’re ready yet. And constantly get yelled at because of course you opening the freezer door makes it longer for them to set.
Fun with popsiclesLet’s go nuts for coconuts! Coconut popsicles are an awesome way to cool off on a hot summer day!Click To Tweet
I bought this popsicle mold from Amazon and let me tell you, making popsicles is one of the funnest things I’ve done this summer. You essentially just stir or blend your mixture, put them in the molds, freeze and enjoy.
If you don’t have a popsicle mold, you can still make popsicles at home. Here’s a brilliant life hack I found from The Kitchn.
So back to these coconut popsicles. Out of all the experimenting I’ve done, this is one of my favourite flavours. I used coconut water (instead of fresh juice), condensed milk to sweeten, cream, and toasted shredded coconut (instead of fresh coconut meat). It’s really good (we had taste testers at home last week and they agree too)!
Delicious and so refreshing, they’re the tropics in popsicle form. So the unavailability of fresh coconuts notwithstanding, these coconut popsicles are an awesome summer treat. Try them!
Happy no-baking! Check back in on Wednesday – we’re doing popsicles again, but this time with fresh summer fruit and Greek yogurt. Delicious and good for you!
Did you make coconut popsicles? Tell me about it in the comments section below. I’d love to hear all about it.
Here are more no-bake treats you might like:
And more Filipino desserts:
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