Black Bean Coconut Milk Dessert
We’re back with another delicious recipe from Sophia Nguyen Eng of @sprinklewithsoil, whom we recently partnered up with for our Culinary Tastemakers Spotlight. Full of protein, fiber, and nourishing ingredients like coconut milk and SIMPLi Regenerative Organic Certified® Black Beans.
Cook Time: 2h
Full of protein, fiber, and nourishing ingredients like coconut milk and SIMPLi Regenerative Organic Certified® Black Beans, this simple dish is the perfect sweet yet nutritious treat to whip up for guests or enjoy by yourself.
“This is my grandfather and mother's special dessert recipe that they would make on the weekends for our large family gatherings. They both loved all things beans from black-eyed peas, to kidney beans, and these black beans for dessert! This is a comfortable sweet dessert that we would be able to enjoy year-round, as opposed to its cousin, mango sticky rice that can only be enjoyed when mangoes are in season.” Sophia Nguyen Eng
Start by soaking 1 cup of black beans overnight. Drain and rinse the beans, then simmer them in a pot with 4 cups of water until tender, which takes approximately 3 hours. Bring the pot to a boil, then reduce the heat to low and keep the beans at a simmer, with the lid ajar. Stir occasionally and be sure to keep the liquid level above the surface of the beans.
After the beans are cooked and tender, drain the beans, and reserve the bean liquid. Add the beans back to the pot and add 1/2 cup of sugar and 1/4 tsp of SIMPLi Peruvian Pink Salt. Cook the beans and sugar until the sugar is completely dissolved. Turn off the heat and close the lid to allow the beans to soak in the sugar syrup for 1 hour. Add about 2 cups of the saved bean liquid back into the pot and bring to a boil.
In a separate pot, pour in a can (400ml) of coconut milk and stir well, bringing the mixture to a gentle boil. Sweeten the dessert by adding 1/2 cup of sugar, adjusting to your desired sweetness, and stir until the sugar dissolves. Enhance the flavors with vanilla extract and a pinch of SIMPLi Peruvian Pink Salt.
To serve as a hot dessert, spoon about 1/2 cup of beans into a small bowl and drizzle 1 tbsp of the coconut milk syrup on top. To serve cold, add crushed ice to a serving glass, spoon 1/2 cup of beans over the ice, and 1 tablespoon of coconut milk syrup. Mix and enjoy!
Get to know Sophia in our Culinary Tastemakers Spotlight interview!
Learn more about Sophia and her delicious recipes and purchase her new cookbook at: https://sprinklewithsoil.com/nourishing-asian-kitchen-cookbook