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Ice Buko Coconut Ice Popsicle Recipe

  • 3/4 cup Whole Milk
  • 2/3 cup Coconut milk
  • 1 1/2 cup Heavy Cream
  • 3/4 cup Sugar
  • 1 1/3 cup Shredded Coconut
  • 5 Large Egg yolks
  • 2 teaspoon Vanilla Extract
  • pinch of Salt
Ice Buko Coconut Ice Popsicle Recipe

  1. Over medium heat, mix all the ingredients except the egg yolks, and shredded coconut and vanilla extract, then simmer, DO NOT BOIL.
  2. Beat the egg yolk and add a tablespoon at a time of the mix while beating vigorously so as not to scramble the egg. This is called tempering.
  3. Add the egg yolk mix back to the pot and simmer. Turn the heat off, strain and then add the shredded coconut and vanilla extract.
  4. Put in individual molds and freeze.
  5. If you are to use a plastic cup mold, after putting the cooked mix in individual molds, freeze for 2 hours before mounting the sticks one by one. After 10 minutes, check to see if the sticks are still vertical and not slanted.

Ice Buko Coconut Ice Popsicle Recipe Ice Buko Coconut Ice Popsicle Recipe Reviewed by kuji hara on 2:10 PM Rating: 5

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