Vietnam / Desserts

Mung bean coconut pudding

Name: Mung bean coconut pudding
Prep time: 10 min
Cook time: 30 min
Yield: 4 portions
Cuisine: Vietnam
Ingredients: 100 g split peeled mung beans; 500 ml water; 50 g sugar; 200 ml coconut milk; 15 g tapioca starch; 2 tbsp cold water

Mung bean coconut pudding in a practical home-cooking adaptation, with clear everyday steps.

Prep10 min

Cook30 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Rinse mung beans and simmer with measured water for 20–25 minutes until completely soft.
Add sugar and coconut milk and stir gently.
Mix starch with cold water, pour into simmering pudding and stir for 2 minutes until thick.
Divide into bowls and serve warm, or cool promptly and refrigerate.

A little kitchen note

Untested editorial adaptation. Add a little water during cooking if beans begin to dry out.

Allergen notes

Coconut. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 192 kcal
Protein: 3.2 g
Carbs: 23.0 g
Fat: 10.6 g
Fibre: 2.0 g
Total sugar: 12.7 g
Sodium: 9 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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