Che Dau Xanh Sweet Mung Bean and Coconut Pudding

Name: Che Dau Xanh Sweet Mung Bean and Coconut Pudding
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 150g split mung beans (moong dal); 600ml water; 400ml coconut milk; 100g caster sugar; 0.25 tsp salt; 1 tsp vanilla extract; 2 tbsp desiccated coconut, toasted; 1 tbsp sesame seeds, toasted

Soft split mung beans cooked in sweet coconut milk, served warm or chilled with toasted sesame and coconut on top.

Time45 min
LevelEasy
Costabout £0.49 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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150 gsplit mung beans (moong dal)
600 mlwater
400 mlcoconut milk
100 gcaster sugar
¼ tspsalt
1 tspvanilla extract
2 tbspdesiccated coconuttoasted
1 tbspsesame seedstoasted

Method

1
Rinse the mung beans in several changes of water until the water runs nearly clear. Soak them in cold water for 30 minutes, then drain.
2
Put the beans in a pan with the 600 ml water. Bring to the boil, then simmer gently for 15 to 20 minutes, until the beans are soft and starting to fall apart.
18 min
3
Stir in the coconut milk, sugar and salt. Simmer for another 10 minutes, stirring often, until it is thick and creamy like a loose porridge.
10 min
4
Take off the heat and stir in the vanilla. It will thicken a little as it cools.
5
Toast the coconut and sesame in a dry pan for 2 minutes until golden.
6
Spoon into bowls and scatter over the coconut and sesame. Serve warm, or chill for 2 hours and serve cold.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.