Sweet Coconut Beans with Cinnamon

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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 drafted and published.

A comforting Puerto Rican dessert featuring kidney beans simmered in creamy coconut milk with warm cinnamon and raisins. This Puerto Rican-inspired quick recipe, ready in about 115 minutes, pairs kidney beans, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, 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: 15 min Cook: 100 min Serves 6 Puerto Rican cuisine 250 cal/serving

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Ingredients

1 cup dried kidney beans
4 cups water
1 cup coconut milk
1 cup white sugar
1 cinnamon stick
1/2 teaspoon vanilla extract
1/4 cup raisins
1/4 cup chopped almonds

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Instructions

Step 1: In a large pot, combine the soaked kidney beans and 4 cups water. Bring to a boil, then reduce heat to low and simmer for 60 minutes, or until beans are tender.
Step 2: Stir in the coconut milk, sugar, cinnamon stick, and vanilla extract. Bring to a gentle simmer and cook for 30 minutes, stirring occasionally, until mixture thickens.
Step 3: Add the raisins and continue simmering for 10 minutes. Remove the cinnamon stick, stir in the chopped almonds, and let cool to room temperature before serving.