Sweet Coconut and Mung Bean Che Dessert
A chilled Vietnamese dessert soup featuring creamy coconut milk, tender mung beans, and chewy tapioca pearls. This vietnamese-inspired desserts ready in about 50 minutes layers split yellow mung beans, water, small tapioca pearls 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.
Ingredients
- 1/2 cup split yellow mung beans
- 3 cups water
- 1/4 cup small tapioca pearls
- 2 cups coconut milk
- 1/3 cup, chopped palm sugar
- 1/4 teaspoon salt
- 2, tied in a knot pandan leaves
- 1 cup crushed ice
- 2 tablespoons toasted sesame seeds
Instructions
- Step 1: Rinse 1/2 cup split yellow mung beans under cold water, then combine with 3 cups water and 2 knotted pandan leaves in a pot. Bring to a boil over medium heat, then simmer uncovered for 30 minutes until mung beans are soft and breaking apart.
- Step 2: In a separate small pot, boil 1/4 cup small tapioca pearls in 1 cup water for 10 minutes stirring frequently until translucent and chewy. Drain and rinse under cold water.
- Step 3: Remove pandan leaves from mung beans and stir in 2 cups coconut milk, 1/3 cup chopped palm sugar, and 1/4 teaspoon salt. Simmer gently for 5 minutes until palm sugar dissolves.
- Step 4: To serve, place 1/4 cup cooked tapioca pearls in a bowl, ladle sweet mung bean and coconut milk mixture over, and add crushed ice on top for refreshing chill.
- Step 5: Sprinkle 2 tablespoons toasted sesame seeds on each serving for a nutty finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Coconut and Mung Bean Che Dessert take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sweet Coconut and Mung Bean Che Dessert?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sweet Coconut and Mung Bean Che Dessert?
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 Sweet Coconut and Mung Bean Che Dessert 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 Sweet Coconut and Mung Bean Che Dessert?
Vietnamese desserts 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.
