Simple Vegan Vietnamese Sweet Soup Dessert Recipe with Coconut Milk & Mung Beans
If you’re lookin’ for a sweet dessert that’s all plant-based, simple as can be, and brings a taste of Vietnam right to your kitchen, well, look no further! This here vegan Vietnamese sweet soup dessert recipe’s got everything to warm the belly and sweeten the soul, without a lick of dairy or animal products. It’s a vegan version of what folks in Vietnam call “chè,” a comforting dessert soup that comes in all sorts of flavors and textures.
What’s “Chè” Anyway?
Now, “chè” is a special kinda dessert in Vietnam, and it’s a sweet soup, alright. Sometimes it’s thick and creamy, sometimes light and fresh. Folks make it all kinds of ways— with beans, corn, tapioca pearls, coconut milk, and even tropical fruits like longan. You can serve it warm or chilled, dependin’ on the weather and your mood.
This recipe here’s got the essentials for a vegan version that’s easy to whip up. We’re talkin’ coconut milk for that creaminess, some tapioca pearls for that chewy texture, and a bit of sweetness that ain’t too heavy. So, grab your ingredients, and let’s get this dessert goin’!
Ingredients
- 1 cup coconut milk (full-fat if you like it rich)
- 1/2 cup tapioca pearls (small or medium size)
- 1/3 cup sugar (or more if you got a real sweet tooth)
- 1/2 cup sweet corn (canned or fresh)
- 1/4 cup mung beans, soaked for an hour
- Pinch of salt
- Water, as needed
How to Make Vegan Vietnamese Sweet Soup Dessert
Alright, now let’s get down to the cookin’:
- First, cook the mung beans: Rinse your soaked mung beans and put ‘em in a pot with just enough water to cover. Bring to a boil, then let it simmer for about 15 minutes or till the beans are nice and soft. Drain ‘em and set aside.
- Cook the tapioca pearls: In a different pot, bring a good amount of water to a boil. Drop in your tapioca pearls, and let ‘em cook till they turn mostly clear, maybe about 10 minutes. When they’re done, drain and rinse ‘em under cold water to keep ‘em from stickin’ together.
- Make the coconut broth: In a bigger pot, pour in the coconut milk, add about a cup of water, and stir in the sugar and a pinch of salt. Bring it to a gentle simmer over medium heat, then add in the cooked mung beans, corn, and tapioca pearls. Stir everything together nice and slow, so the flavors mingle.
- Adjust sweetness: Give it a taste, and if you like it sweeter, add a bit more sugar. Let it cook for just a few more minutes to make sure everything’s warmed through and cozy.
Serving Up This Sweet Treat
Now you got a pot full of warm, sweet goodness. You can serve this “chè” warm, right from the pot, or chill it in the fridge if it’s a hot day and you want somethin’ refreshing. Grab a ladle and scoop it into small bowls or glasses. If you’re feelin’ fancy, add a little sprinkle of toasted sesame seeds on top or a drizzle of extra coconut milk for extra creaminess.
That’s it! Simple, sweet, and vegan-friendly. This vegan Vietnamese sweet soup dessert’s the perfect way to enjoy a bit of Vietnamese flavor without much fuss in the kitchen.
Why You’ll Love This Recipe
- Easy Ingredients: Everything’s easy to find, and you don’t need any fancy gadgets.
- Vegan & Dairy-Free: No dairy here, so it’s all friendly for folks who’re plant-based.
- Customizable: You could add fruits like bananas, jackfruit, or even try lotus seeds if you want to go traditional.
- Perfect for Any Occasion: Warm in winter, cool in summer. This sweet soup’s got ya covered year-round.
So next time you’re hankerin’ for somethin’ sweet, give this vegan Vietnamese sweet soup dessert a try. Whether you know it as “chè” or just a cozy dessert soup, it’s a taste of Vietnam right at your table. Enjoy!
Tags： [Vegan Dessert, Vietnamese Sweet Soup, Chè, Coconut Milk Dessert, Tapioca Dessert]
Original article by the Author:Simo,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/simple-vegan-vietnamese-sweet-soup-dessert-recipe-with-coconut-milk-mung-beans/
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