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

Red Bean/Coconut/Pulot Hitam Popsicles


11/2 cup coconut juice

11/2 cup thick coconut milk

160g palm sugar

1/4 white sugar

2 Tbsp rum

1 cup red beans (optional or 1/2 cup of black glutinous rice/pulot hitam)


  1. 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.
  2. Add the coconut milk and bring to a boil.
  3. Remove from heat and cook to room temperature.
  4. Place mixture into an ice-cream mixture, and churn until mixture resembles soft serve.
  5. Scoop into popsicle containers or a wide pan to freeze.
  6. Needs at least an hour to freeze.