This Vegan Red Bean Popsicle is made with only three simple ingredients. It’s a great choice for those looking for vegan and gluten free dessert options that are high protein, lower in calorie and dairy free.

ingredients

This recipe is such a precious one for me personally. During my school days in Taiwan, I remember that I always have a red bean ice pop in my hand walking home from school during the summer months. Ever since coming to the United States in 2012, I was only able to get it in areas that had larger population of Asians (I was reunited with it in Hawaii!), but somehow, it didn’t taste as good as I remembered it? And all these years later, I decided to make it from home and a vegan version and OMG!! The sweetness and the lightness of this ice pop is just amazing and the best part is that I don’t ever have to worry about not having one in my hand ever again! (Holding one in my hand as I am writing this).

HOW TO MAKE THIS VEGAN RED BEAN POPSICLE?

  • In a blender, combine 1/3 of red bean paste along with coconut milk, sugar and salt. Blend for 1-2 minute.
  • In a bowl, combine the rest of the red bean paste (except leave about 4 tbsp aside for the mold later) and stir into the coconut milk mixture.
  • Pour the mixture into measuring cup and pour into the popsicle mold, distribute the 4 tbsp red bean paste equally into the molds, cover and place popsicle sticks into the mold.
  • Place in freezer for at least 12 hours before enjoying this delicious and nutritious ice cream pop!

Before we start chilling (haha get it?), let’s learn about the ingredients in this recipe and just how it can effect our body from both beneficial and “things to watch out for” point of view.

DISCLAIMER ALERT! All of my posts are not intended to treat or override the decision to see your personal doctor or physician. I strongly advise everyone to discuss any serious condition or to your medical health provider. Everything I say and write are all based on personal experience and through reading materials provided by medical professionals. I believe everyone’s body is unique and there’s no one miracle diet or medicine for everyone! I am here only to provide and share knowledge I have learned from the general holistic wellness point of view. All of the information and recipes that I am providing are safe for majority of people. All of the information listed can be found through the reference

BENEFITS:

Adzuki Bean(Red Bean):

  • Detoxify the body.
  • Help clear heat.
  • Reduce swelling or bloat.
  • Counters Edema.

Coconut Milk:

  • Anti Inflammatory.
  • Improves skin and hair health.

THINGS TO KNOW:

  • If you have any skin condition such as acne, this is a better dessert to eat because regular dairy is one of the contribution to skin issues such as acne breakouts. You can also opt out the extra sugar if the red bean paste already is sweet enough for you.

Reference:

Goldsmith, E., & Klein, M. (2017). Foods that heal: their nature, flavor and therapeutic value according to Chinese medicine. In Nutritional healing with Chinese medicine: +175 recipes for optimal health (pp. 184–205). essay, Robert Rose Inc.

Have you tried out this recipe? If so, feel free to tag me @brainbeautybody for a chance to get featured. I also would love it if you comment below and let me know if you have made any substitutions and how it turned out for you!

Rating: 5 out of 5.

Vegan Red Bean Popsicle

This Vegan Red Bean Popsicle is made with only three simple ingredients. It's a great choice for those looking for vegan and gluten free dessert options that are high protein, lower in calorie and dairy free.
Course Dessert, Snack
Cuisine Asian, Chinese
Keyword Gluten Free, High Protein, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 12 hours
Total Time 12 hours 15 minutes
Servings 10 popsicles
Author Yu-Hua Golnick

Equipment

  • Popsicle Mold

Ingredients

  • 1 14oz lite unsweetened coconut milk
  • 1 can 15oz red bean paste or homemade
  • 3 tbsp sugar (optional)
  • pinch fleur de sel salt or sea salt

Instructions

  • In a blender, combine 1/3 of red bean paste and coconut milk, sugar and salt and blend on high for 1-2 minute.
  • In a bowl, combine the rest of the red bean paste (except leave about 4 tbsp aside for the mold later) and stir into the coconut milk mixture.
  • Pour the mixture into measuring cup and pour into the popsicle mold, distribute the 4 tbsp red bean paste equally into the molds, cover and place popsicle sticks into the mold.
  • Place in freezer over night or for at least 12 hours before eating.

Notes

You can opt out the extra sugar if the red bean paste already is sweet enough for you.

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