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
Test Kitchen Notes
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
1 1/4 cups
sweetened red bean paste (coarse)
1 1/4 cups
unsweetened coconut milk
In This Recipe
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!