Ingredients:

  • 1 cup mung beans (200g)
  • 1/2 cup small tapioca pearls (90g)
  • 1 ½ cups coconut milk (360ml)
  • 3-4 cups water (720-960ml), as needed for cooking
  • 3-4 tablespoons maple syrup or sugar (45-60g), to taste
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • Fresh mint leaves or toasted coconut flakes (optional)

Instructions:

  1. Rinse mung beans under cold water until the water runs clear. Soak mung beans in water for at least 1 hour or overnight for quicker cooking.
  2. Drain and rinse soaked mung beans. In a medium saucepan, add mung beans and 3 cups of water. Bring to a boil, then simmer for 15-20 minutes until soft.
  3. In another saucepan, bring 2 cups of water to a boil. Add tapioca pearls and stir gently. Cook until the pearls become translucent, about 10 minutes. Drain and rinse under cold water to prevent sticking.
  4. Once the mung beans are tender, add coconut milk, maple syrup (or sugar), and salt. Stir thoroughly. Mix in the cooked tapioca pearls and allow to gently simmer for another 5 minutes.
  5. Taste and add more sweetener if desired or a splash of vanilla extract for extra flavor.
  6. Allow the sweet soup to cool to room temperature before refrigerating until chilled. Serve in bowls, garnished with mint or toasted coconut if desired.