January 3, 2010
Not for the faint-hearted! Heavy in coconut cream and sugar!
- 1 cup mung bean (dried or soak overnight)
- 5 cups water
- 1 coconut sugar
- 1 tin coconut cream
Boil mung bean in water until the beans soften. Add sugar, cook until dissolved. Add coconut cream and stir well. Serve warm or cold. Freeze it to make nice ice lolly for summer.