Nourishing Mung Bean Coconut Milk Dessert
Mung beans, prepared in coconut milk and lightly sweetened, make for a nourishing protein-packed dessert or breakfast.
Servings: 4 smaller servings
Calories: 214kcal
Equipment
- Small Pot
Ingredients
Soak Beans:
- 1 cup Mung Beans whole, dried, green
- Water
Boil Beans:
- 3 cups Water
Cook Dish:
- 1 can Coconut Milk
- 3 Tablespoon Sugar
- ⅛ Teaspoon Salt
Instructions
Soak Beans:
- Place dried mung beans into a bowl and wash them well with your hands with water 3 times until the water appears clear.1 cup Mung Beans, Water
- Cover the beans with plenty of water and leave to soak for about 3 hours. Keep in mind that the beans will soak up water and increase a bit in size.
Boil Beans and Cook Dish:
- Strain beans after soaking and discard the soaking water.
- Place the beans into a pan and cover with the fresh water and add the salt. Bring to boil over a medium high heat setting.3 cups Water
- Skim off excess foam.
- Cook the beans until they start to open up. This can take about 25 minutes or more. Stir occasionally.
- Reduce the heat setting a bit and stir in sugar and all the coconut milk.1 can Coconut Milk, 3 Tablespoon Sugar, ⅛ Teaspoon Salt
- Stir everything well and control the heat, keeping it on a medium setting.
- Simmer for another 20 to 30 minutes, or until the beans break open.
- Serve up hot or cooled.
Notes
You can use your favorite sugar type. This can be honey too or regular sugar. Paul likes to make this dish with coconut palm sugar.
Nutrition
Calories: 214kcal | Carbohydrates: 41g | Protein: 12g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 89mg | Potassium: 645mg | Fiber: 8g | Sugar: 12g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 3mg