Chinese Coconut Milk and Red Bean Dessert Recipe
This Chinese dessert with coconut milk and red beans is delicately sweet, creamy, and very filling. In China, sweet soups and bean desserts are completely normal – a bit like pudding or kisiel for us. You can serve it warm on cold days or chilled in summer, like a thick coconut pudding.
This dessert combines traditional Chinese sweet bean soup with the richness of coconut milk, creating a creamy, comforting dish that can be enjoyed both warm and chilled. It is naturally gluten-free and surprisingly filling, making it a great alternative to classic puddings.
Chef's tips
Adjust the sweetness gradually, especially if you plan to serve the dessert cold. If the coconut milk is very thick, you can add a little more water for a lighter texture. Stir frequently while cooking to prevent the beans and starch from sticking to the bottom of the pot.
How to serve
Serve in small bowls, warm or well-chilled, topped with desiccated coconut. For a more elaborate dessert, add diced mango, banana slices, or a drizzle of coconut cream on top. It also pairs well with lightly toasted sesame seeds for a subtle nutty note.
Ingredients
- red adzuki beans or canned red beans if using dried beans, cook them beforehand until soft - 250 g
- coconut milk full-fat for better creaminess - 400 ml
- water - 300 ml
- sugar or more to taste; you can use cane sugar - 3 tablespoons
- salt enhances the flavor - 1 pinch
- potato or corn starch mixed with 3 tablespoons of water - 1.5 tablespoons
- vanilla extract or vanilla sugar, optional - 0.5 teaspoons
- desiccated coconut for sprinkling, optional - 2 tablespoons
Preparation
- If you are using dried beans, soak them beforehand (preferably overnight), then cook in fresh water until soft, which may take 45–60 minutes. For the dessert, use about 250 g of cooked beans. If you are using canned beans, drain and rinse them.
- Pour the coconut milk and water into a pot. Add the sugar, a pinch of salt, and vanilla, if using. Heat over medium heat, stirring, until the sugar dissolves and the liquid is hot but not yet boiling.
- Add the cooked beans to the pot. Bring everything to a gentle boil, reduce the heat, and cook for 10–15 minutes so the flavors meld. Stir from time to time so nothing sticks to the bottom.
- If you want the dessert to be smoother, you can mash part of the beans (about 1/3) with a spoon against the side of the pot.
- Add the starch mixed with water, stirring constantly. Cook for another 2–3 minutes over low heat until the dessert thickens slightly to the consistency of a thin pudding.
- Taste and add more sugar if needed. Keep in mind that when cold, the dessert will taste less sweet, so if you plan to chill it, you can add a little more sugar.
- Serve the dessert warm in bowls, sprinkled with desiccated coconut, or let it cool and refrigerate for at least 2 hours to serve it cold.
Storage
Deser przechowuj w lodówce w przykrytym pojemniku. Przed podaniem na ciepło podgrzej go delikatnie w garnku, dodając odrobinę wody lub mleka, jeśli zbytnio zgęstniał.
