Caramelized Coconut and Mung Bean Che Dessert

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A sweet Vietnamese che dessert featuring caramelized coconut milk with soft mung beans and chewy jellies for a delightful texture contrast. This Vietnamese-inspired recipe, ready in about 55 minutes, layers mung beans, water, coconut milk 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 280 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.

Prep: 15 min Cook: 40 min Serves 4 Vietnamese cuisine 280 cal/serving

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Ingredients

1/2 cup split, peeled mung beans
2 cups water
1 cup coconut milk
1/3 cup, grated palm sugar
2 tbsp rock sugar
1/4 cup tapioca pearls
1/2 cup grass jelly cubes
a pinch salt
1 (optional) pandan leaf

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Instructions

Step 1: Rinse 1/2 cup split mung beans and soak in water for 1 hour, then drain. In a saucepan, combine mung beans with 2 cups water and 1 pandan leaf if using. Bring to a boil then reduce heat to low and simmer uncovered for 20 minutes until mung beans are soft.
Step 2: In a separate small pot, bring 1 cup coconut milk, 1/3 cup grated palm sugar, 2 tbsp rock sugar, and a pinch of salt to a gentle boil over medium heat. Stir constantly and simmer for 10 minutes until the coconut milk thickens and caramelizes slightly.
Step 3: Cook 1/4 cup tapioca pearls in boiling water according to package instructions (usually 10 minutes until translucent), then rinse under cold water.
Step 4: To assemble, spoon softened mung beans into serving bowls, add tapioca pearls and 1/2 cup grass jelly cubes, then drizzle the warm caramelized coconut milk over the top.
Step 5: Serve warm or chilled as a refreshing sweet treat.