Author Notes: This is a recreation of one the most beloved ice pop treats in Korea. Creamy coconut milk melts in your mouth with red bean flavors, and red bean bits add a wonderful textural contrast to these treats. —Hungry Gopher
Food52 Review: Creamy and sweet, this is such a nostalgic treat for me. If you aren’t used to beans in your dessert, don’t fret—they add a starchy heft not unlike rice in rice pudding. I’d recommend tasting it before adding sugar, as mine would have been way too sweet if I hadn't. —Heather | Delicious Not Gorgeous
cups sweetened red bean paste (coarse)
cups unsweetened coconut milk
pinches kosher salt
- Place the red bean paste in a medium mixing bowl.
- Then, transfer 1/3 of the red bean paste to a blender and add the coconut milk, sugar, and salt. Blend this on high until it becomes smooth.
- Add the smooth mixture back to the mixing bowl with the coarse red bean paste. Stir well until everything is combined.
- Transfer the mixture to a measuring cup with a nice pour spout for easier pouring. Fill the ice pop molds, leaving a 1/2-inch of room at the top.
- Use a spoon to add the beans which settled to the bottom of the bowl to the molds.
- Insert wooden ice pop sticks and put the pops in the freezer overnight.
- By morning, your tasty treats will be ready to eat. Enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert