Steamed Coconut Tapioca Pudding with Mung Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Vietnamese dessert combining chewy tapioca pearls and creamy coconut milk, layered with sweet mung beans for a delightful texture contrast. This Vietnamese recipe, ready in about 60 minutes, pairs small tapioca pearls, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 20 min Cook: 40 min Serves 4 Vietnamese cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup split yellow mung beans and soak in water for 1 hour. Drain and steam mung beans over boiling water for 20 minutes until soft, then mash lightly and set aside.
  2. Step 2: In a medium saucepan, bring 4 cups water to a boil. Add 1 cup small tapioca pearls and stir frequently to prevent sticking. Simmer for 15 minutes until pearls turn translucent, then remove from heat and let sit covered for 15 minutes.
  3. Step 3: In another saucepan, combine 2 cups coconut milk, 1/2 cup sugar, and 1/4 tsp salt. Heat gently over medium heat, stirring until sugar dissolves.
  4. Step 4: Drain tapioca pearls if excess water remains and mix them into the warm coconut milk mixture along with 2 pandan leaves for fragrance. Simmer gently for 5 minutes until thickened.
  5. Step 5: Remove pandan leaves. Spoon half the tapioca pudding into serving bowls, add a layer of mashed mung beans, then top with remaining tapioca pudding.
  6. Step 6: Chill for 1 hour or serve warm as a creamy, sweet Vietnamese dessert.

Frequently asked questions

How long does Steamed Coconut Tapioca Pudding with Mung Beans take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Coconut Tapioca Pudding with Mung Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small tapioca pearls from drying out.

Can I substitute ingredients in Steamed Coconut Tapioca Pudding with Mung Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Coconut Tapioca Pudding with Mung Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Coconut Tapioca Pudding with Mung Beans?

Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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