Korean-style durian bingsu is the perfect antidote to Singapore’s heat: a mountain of soft, snowy shaved milk ice crowned with fresh durian and cream. It looks like a cafe splurge, but you can recreate it at home for a fraction of the cost — and pile on as much durian as you like.
This recipe covers both the ideal milk-ice method and an easy no-machine version, so you can make bingsu whatever equipment you have.
What you’ll need
For the milk ice base
- 400 ml milk
- 2 to 3 tablespoons condensed milk (to taste)
- 1 tablespoon sugar, optional
For the topping
- 150 to 200 g fresh durian flesh, deseeded
- 100 ml whipping cream, whipped to soft peaks
- A drizzle of condensed milk or gula melaka syrup
- Optional: crushed peanuts, toasted coconut, or mochi bits
A creamy, aromatic durian makes the best topping. Mao Shan Wang gives that unmistakable bittersweet punch, while D24 or Red Prawn keep it sweet and mellow.
Step-by-step: fluffy milk-ice method
- Sweeten the milk. Stir the milk with condensed milk and sugar until dissolved. Taste — it should be pleasantly sweet, as freezing dulls sweetness.
- Freeze flat. Pour into a shallow tray or ice-cube trays and freeze solid, ideally overnight.
- Shave the ice. If you have a shaved-ice machine, break the milk ice into chunks and shave into fluffy ribbons. This gives the signature snow texture.
- Build the bowl. Pile the shaved milk ice into a chilled bowl in a soft mound.
No-machine version
No shaved-ice machine? No problem:
- Freeze the sweetened milk in ice-cube trays.
- Blitz the frozen cubes in a strong blender or food processor in short pulses until you get a light, snowy texture — stop before it turns slushy.
- Work quickly and keep the bowl chilled so it does not melt.
It will not be quite as feathery as machine-shaved ice, but it is genuinely close and very satisfying.
Assemble your durian bingsu
- Mound the milk ice in a cold bowl.
- Spoon generous dollops of fresh durian over and around the ice.
- Add a swirl of whipped cream.
- Drizzle with condensed milk or gula melaka syrup.
- Scatter any extra toppings — peanuts, coconut or mochi — and serve immediately.
Tips for the best bingsu
- Chill your bowls in the freezer beforehand so the ice lasts longer.
- Sweeten the milk generously — freezing mutes sweetness, so under-sweet ice tastes bland.
- Add durian last so it stays cool and fragrant, not melted into the ice.
- Serve straight away and eat fast; bingsu waits for no one.
Make it your own
Bingsu is endlessly customisable. Keep it purist with just durian, cream and milk ice, or turn it into a feast with red bean, fresh mango, or a scoop of ice cream on top. For a fully local twist, lean into gula melaka and toasted coconut alongside the durian.
The secret to fluffy milk ice
What makes bingsu special is that soft, snowy texture — quite different from the hard, crunchy shaved ice of an ice kacang. The trick is freezing sweetened milk rather than plain water, then shaving or blitzing it so it comes off in fine, feathery ribbons. The little bit of fat and sugar in the milk keeps the ice from setting rock-hard, giving that melt-in-the-mouth quality.
If you find your milk ice too hard to shave cleanly, let it sit at room temperature for a couple of minutes to soften slightly before working with it. And always keep your serving bowls in the freezer beforehand, because bingsu melts fast once it hits a warm dish.
Choosing your durian topping
Since the durian sits right on top, its flavour is front and centre — this is not the place for bland fruit. Pick ripe, aromatic durian and spoon it on generously just before serving so it stays cool and fragrant rather than melting into the ice. A bittersweet variety cuts nicely through the sweet milk ice, while a sweeter durian makes a mellow, crowd-pleasing bowl.
Get the right durian for it
Since the durian is the hero topping, use fruit you truly enjoy. For maximum aroma, pile on our Mao Shan Wang durians; for a sweeter, gentler bowl, our Red Prawn durians are perfect. See the full selection in our durian catalog or compare flavours in the durian varieties hub.
Frequently asked questions
Can I make durian bingsu without a shaved-ice machine?
Yes. Freeze sweetened milk in ice-cube trays, then pulse the cubes in a strong blender until snowy. Work quickly and use chilled bowls. It is not quite as feathery as machine-shaved ice but very close.
Why does my bingsu taste bland?
Freezing dulls sweetness, so the milk base needs to taste quite sweet before freezing. Add enough condensed milk and taste it while liquid, then top generously with fragrant durian.
Which durian is best for bingsu?
A creamy, aromatic variety. Mao Shan Wang delivers bold, bittersweet flavour, while D24 and Red Prawn are sweeter and milder. Add the durian last so it stays cool and fresh.
Can I use frozen durian on bingsu?
Yes. Thawed frozen durian works well, or add it slightly frozen for extra chill. Drain any excess liquid so it does not water down the ice.
Beat the heat with a homemade durian bingsu. Message us on WhatsApp for today’s freshest durians (prices are seasonal — message us on WhatsApp), delivered islandwide and dehusked to order. Start at our Singapore durian delivery page.
