Buko Ice Candy is such a star during Philippine summer season! Kids and adults alike just love how ice candies help cool us down during the day.
Like candies, it comes in many flavors and the buko flavor is just one of the favorites. Why not, as a tropical country, we’re blessed to have coconuts. Making ice candies from these are not just healthy but definitely yummy as well.
Try this buko Ice Candy recipe that is made more special by adding cornstarch. Not many recipes tell you this but cornstarch makes the ice more smooth and soft. Try making these today!
INGREDIENTS:
- 2 cups buko juice (coconut water)
- 1 pc young coconut, extract meat by scraping into strings
- 2 tbsp cornstarch
- 1/2 cup sugar
- 1/2 cup sweetened condensed milk
- 1½ cups evaporated or fresh milk
- 1 tsp vanilla extract (optional)
HOW TO COOK:
- Combine cornstarch and buko juice in a saucepan. Stir until cornstarch is dissolved.
- Heat the mixture on medium heat until it starts to boil. Turn the heat to low and simmer for about 3 to 5 minutes, until it thickens like syrup.
- Pour mixture into a large mixing bowl. Add the sugar then stir until it fully dissolves.
- Let it cool down a little bit before adding the remaining ingredients.
- Add in sweetened condensed milk, fresh milk, and the optional vanilla extract.
- Stir thoroughly until well blended.
- Add the coconut meat strings and mix well.
- Test the taste of your mixture and add sugar if needed.
- Using a funnel and ladle, pour the mixture into 5″ long ice candy wrappers (use a pitcher if you don’t have a funnel).
- Tie the top tightly and trim excess plastic from the knot.
- Arrange ice candy in the freezer and freeze.
- Serve and enjoy!
IMAGE: gitaasuncion.blogspot.com
Other ice candy recipes: Mango Ice Candy, Oreo Ice Candy, Avocado Ice Candy, Choco Ice Candy, Munggo Ice Candy
