Sweet Coconut and Mung Bean Che Dessert

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 chilled Vietnamese dessert soup featuring creamy coconut milk, tender mung beans, and chewy tapioca pearls. This Vietnamese-inspired recipe, 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.

Prep: 10 min Cook: 40 min Serves 4 Vietnamese cuisine 280 cal/serving

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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

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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.