Iced Mung Bean & Coconut Che
Vietnamese sweet iced dessert soup with silky coconut milk, chewy mung beans, and a hit of vanilla. Hits the spot on hot days in under 10 minutes.
- Total time
- 8 min
- Servings
- 2
- Calories
- 185
- Protein
- 4g
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Ingredients
- 1 can (15 oz), drained and rinsed canned cooked mung beans
- 1 can (13.5 oz) unsweetened coconut milk
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
- 1 cup water
- 2 cups ice cubes
- ¼ cup tapioca pearls (optional), cooked
Instructions
- 1
Pour coconut milk and water into a bowl. Stir in sugar and vanilla until sugar dissolves completely.
- 2
Divide mung beans between two tall glasses. If using tapioca pearls, divide them between the glasses.
- 3
Add 1 cup ice to each glass, then pour the coconut mixture evenly over the top.
- 4
Stir well to combine and serve immediately with a spoon and straw.
Tools you’ll need
- medium bowl
- two tall glasses (12 oz+)
- spoon
- measuring cups and spoons
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