Red Bean Popsicles

These delicious and easy red bean popsicles are a popular treat in East Asian cultures! In Korea, they are sold under the name "B-B-BIG," and it's every kid's favorite dessert. This dairy free version is so easy to make, with just 3 ingredients if you don't count water. You'll love the sweet and creamy flavor!
5 minutes
45 minutes
Show nutritional information
This is our estimate based on online research.
Fat:6 g
Carbohydrates:31 g
Protein:5 g
Cholesterol:0 g
Sodium:2 mg
Fiber:3 g
Sugars:16 g
Calculated per serving.

Serves: 10

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Rinse the beans and place in the Instant Pot. Pour in water, and cook on high pressure for 25 minutes. Naturally release pressure for 10 minutes before manually releasing pressure.
  2. Drain the cooked beans, and if you want, reserve 1/2 cup of beans to add to the popsicles for texture. Add the remaining beans to a high powered blender, along with coconut milk and maple syrup.
  3. Blend until creamy and smooth.
  4. Pour the mixture into a popsicle mold. I was able to make 10 standard-sized popsicles.
  5. Freeze for 4-5 hour, or until solid.
  6. Remove the popsicles from the mold (I like to run the mold under warm water for a minute to make it easier), and enjoy!


To cook adzuki beans on the stovetop, combine 1 cup of beans with 3 cups of water in a saucepan. Bring to a boil over medium high heat, then reduce the heat to simmer. Cover and simmer for about 45 minutes until the beans are soft and cooked through.

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