Children from other countries wait for the sweet sound of the ice cream truck, here in the Philippines we wait for Manong’s bell ringing and surely he will have the best ice candies for the whole barrio. And we’re not talking about ice candies that dye your tongue but real fruit ice candies, Buko Ice candies to be exact.
The refreshing chill and sweetness of the milk will surely make you gaga under the hot blazing sun. With the extra crunch of coconut meat strings, you’ll be able to taste the tropical sensation of every Filipino’s favorite dessert. But you don’t have to wait for Manong’s bell ringing; with a freezer you can try your own Buko Ice Candy with this recipe right here!
- 1 piece young coconut, scraped into strings
- 2 cups coconut water (buko juice)
- 2 tbsp. cornstarch
- 1/2 cup sugar
- 1/2 cup sweetened condensed milk
- 1½ cups evaporated or fresh milk
- 1 tsp. vanilla extract (optional)
- In a saucepan, combine cornstarch into coconut water and stir until dissolved.
- Heat the mixture on medium heat until it starts to boil and turn to low and simmer for about 3-5 minutes just until it thickens like syrup. (Adding cornstarch is a method to make the ice becomes smooth and soft).
- Pour mixture into a large mixing bowl, add the sugar and stir until fully dissolved.
- Let it cool down a little bit before adding the remaining ingredients.
- Add in sweetened condensed milk, fresh milk and vanilla extract if desired.
- Stir thoroughly until well blended and add coconut strings and mix well.
- Test the taste of your mixture and add sugar if needed.
- Use a funnel and ladle and pour the mixture into each Ice candy wrapper about 5 inches high.
- If you don’t have a funnel you can use a pitcher.
- Tie the top tightly and trim the plastic if desired.
- Arrange Ice Candy in the freezer and freeze until frozen.
- Serve Buko Ice Candy anytime and enjoy!