Bean Cakes with Coconut and Thyme
Crispy spiced bean cakes with a hint of coconut, perfect for a vegetarian meal. This Haitian-inspired vegetarian recipe, ready in about 35 minutes, layers black beans, all-purpose flour, grated coconut into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups black beans
- 1/2 cup all-purpose flour
- 1/4 cup grated coconut
- 1/4 cup coconut milk
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- to taste salt
- 2 tbsp vegetable oil
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Mash 1.5 cups cooked black beans until mostly smooth. Add 1/2 cup all-purpose flour, 1/4 cup grated coconut, 1/4 cup coconut milk, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and salt to taste. Mix until a cohesive dough forms.
- Step 2: Divide dough into 8 portions and shape into oval cakes about 1 inch thick.
- Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Fry cakes for 4-5 minutes per side until golden brown and crispy.
- Step 4: Serve hot with fresh mango or a simple green salad.
