Mung Bean Coconut Milk Dessert

Or, use it as a delicious mung bean breakfast porridge.

Healthy, high protein, low sugar, dessert delights.

Another Flametree Bali retreat cooking class delicious discovery.

I first ate this dish as a delicious, sustaining, mung bean breakfast porridge. Then, I discovered it could also be used as a tasty, mung bean coconut milk dessert. It’s also called just a mung bean dessert, or a mung bean dessert soup, or mung bean coconut dessert. Immediately below, see our summary of how to cook mung beans dessert.

How to cook mung beans dessert

Soak beans in water overnight. Rinse. Add 3 cups of water, & bring to boil. Add coconut milk (3 cups), pandan leaf, lemon grass (2 sticks), palm sugar (dessert spoon or less), whole bit of ginger, cinnamon, vanilla, cloves, allspice, & 2 bananas. Cook (15-20 mins).

So, the above summary shows just how simple this mung beans dessert soup or porridge, really is. See also the more detailed steps below.

Among those not into plant-based eating, mung beans are probably as maligned as lentils. But they don’t deserve it.

I’d always shied away from them, simply because I had no idea of how to cook them, or how delicious and sustaining they could be.

They’re another of the great dishes that I discovered at Flametree’s yoga and meditation retreats in Bali. (I both ate it for breakfast sometimes, but then also learnt how to make it during the free cooking class included in the retreat).

Because there are 7 grams of protein in every 100 grams of cooked mung beans, any version mung of these bean dishes will make a big contribution to your daily protein requirements.

(In contrast, there are only 2.7 grams of protein in white rice.)

Plus, any version of this mung bean breakfast porridge, or dessert, can be prepared as another low sugar option. (Just eliminate or further reduce the palm sugar in the recipe).

So, for your next breakfast or dessert, follow the steps immediately below.

Ingredients for mung bean coconut milk dessert

Here are the ingredients you need.

• One cup of dry mung beans
• A stick of cinnamon, or half a teaspoon of cinnamon powder
• 2 cups of coconut milk, ideally organic too
• Salt to taste
• 2 bananas to cook with it
• a dessert spoon of palm sugar, or less, or none if you wish
• one pandan leaf (usually at Asian supermarket type stores)
• 2 pieces of lemon grass (sticks like you can buy at any Woolies supermarket)
• a piece of uncut ginger (to cook in the dish)
• a quarter teaspoons of cloves spice (not in the picture below)
• a vanilla pod, scraped out (not pictured below)
• half tsp of allspice
• fruit of your choice to serve it with, like berries or bananas, as well as coconut yoghurt.

Mung bean dessert soup ingredients

How to make it

To make mung bean dessert soup or breakfast porridge, just follow these very easy steps.

• Soak the mung bean in water overnight
• Next day, rinse the mung beans
• Cook the mung beans with 3 cups of water, and the salt, on stove
• Bring to boil, then simmer.
• Add coconut milk, pandan leaf, lemon grass, palm sugar, cinnamon, cloves spice, vanilla pod (scraping from within it), allspice, and quite big chunks of bananas (so they won’t disappear when cooked). 
• Cook above mix until tender, and stir occasionally.
• Cooking could take around 15-20 minutes. Test as you go so as to get cooked, firm mung beans, that are not crunchy or mushy.
• Serve with fruit of your choice such as berries, kiwi fruit, more sliced banana, and / or coconut yoghurt.

Final dish of mung bean coconut milk dessert

(served with whatever fruit you want)

Low sugar dessert or breakfast, with lots of protein

• Just to encourage you to follow the low sugar road, remember that a medical doctor, researched and published 146 reasons to avoid sugar.
• This sugar impact research included 14 ways that sugar can either cause cancer, or is a risk factor for cancer. Soon, see the Flametree blog for more information.
• I also hear plenty of accounts from students of how they or their loved ones moved away from pre-diabetic, or diabetic, by changing their sugar consumption. Just in my own networks, I also see and hear too many scary accounts of people losing limbs, or having their diabetes progress to heart conditions.
• Plus, I regularly see people lose plenty of weight just by cutting sugar (like I, Christine, did).
• I’m also currently reading some books by an author, Dr Nancy Appleton, about the contribution that sugar makes to systemic inflammation. That’s not the useful inflammation you need to heal a cut, but the problematic inflammation through your body, such as when you look overly puffy or reddish.
• One of Dr Appleton’s books maybe has a title that is maybe a bit over the top, but it gives you a sense of the importance of what she’s writing about. It’s called Suicide By Sugar!
• So, in this regard, also take care with the amount of fruit you add, because it obviously also contains at least some sugar.

Let’s know what you think please

Please let me know if you also like this recipe for mung bean dessert, or have any other tips on how to cook mung beans dessert.

You can comment below. You’ll also find me on WhatsApp.

Plus, please contact me with any recipes you’d like to share with me, or with others in our Flametree Yoga Studio community.

 

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