Vietnamese Three Color Dessert with Coconut Milk

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Vietnamese street dessert featuring three vibrant layers of sweet red beans, creamy yellow mung beans, and bright green pandan jelly over crushed ice, all drizzled with rich coconut sauce. This refreshing treat balances creamy, beany, and floral notes in every spoonful. Perfect for hot summer days or as a light ending to any Vietnamese meal.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 12 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 38 gSugar
• 7 gProtein
• 95 mgSodium
• 420 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the red bean layer

• 1 cup dried small red beans or azuki beans, rinsed
• 4 cups water
• 1/2 cup granulated sugar
• 1/4 tsp salt

For the mung bean layer

• 1 cup dried yellow split mung beans, rinsed
• 4 cups water
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt

For the pandan jelly layer

• 2 tsp agar agar powder
• 2 cups water
• 1/3 cup granulated sugar
• 1 tsp pandan extract or 1 pandan leaf, knotted

For the coconut sauce

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 2 tbsp cornstarch
• 1 cup water

For serving

• 4 cups crushed ice
• 4 tbsp sweetened condensed milk
• 2 tbsp toasted sesame seeds

Directions

1. Soak the red beans and mung beans separately in cold water for at least 4 hours or overnight, then drain. In separate pots, simmer each type of bean with 4 cups water and 1/4 tsp salt until very tender, about 45-60 minutes; skim any foam that rises.
2. Drain the cooked mung beans, return them to the pot, and stir in 1/2 cup sugar; simmer 5 more minutes until thickened into a soft paste, then stir in vanilla. Drain the red beans, return to pot, add 1/2 cup sugar, and simmer 5 minutes until glossy; set both aside to cool completely.
3. Meanwhile, make the pandan jelly: bring 2 cups water to a simmer in a small pot, whisk in agar agar powder, and cook 2 minutes until dissolved. Add sugar and pandan extract, stir until sugar dissolves, then pour into a shallow pan and refrigerate until firm, about 30 minutes. Cut into small cubes.
4. Prepare the coconut sauce: in a saucepan, combine coconut milk, sugar, and salt and bring just to a gentle simmer over medium heat. Whisk cornstarch with 1 cup water until smooth, pour into the coconut milk, and stir constantly for 3-4 minutes until slightly thickened; remove from heat and chill until cool.
5. To assemble each dessert glass, spoon a layer of pandan jelly cubes in the bottom, followed by a generous spoonful of yellow mung bean paste, then top with red beans. Fill the rest of the glass with crushed ice.
6. Pour the chilled coconut sauce generously over the ice, drizzle 1 to 2 teaspoons of condensed milk across the top, and sprinkle with toasted sesame seeds. Serve immediately with a long spoon.
7. For best contrast between layers, keep all components chilled and assemble just before serving so the ice stays crunchy and the jelly cubes hold their shape.

Cook’s Notes

• Soak beans overnight for faster cooking and creamier texture; canned red beans can be substituted but rinse them well to remove excess sodium.
• Use freshly knotted pandan leaf instead of extract for a more authentic floral aroma and natural green hue.
• Adjust sweetness by skipping the condensed milk drizzle or using light coconut milk for a lighter version.
• Toast the sesame seeds in a dry pan over low heat for 1-2 minutes until fragrant before sprinkling on top.
• Components keep well in the refrigerator for up to 3 days in separate containers; assemble just before serving.

You might also like

Desserts

Vietnamese Mung Bean Cake

Asian

Rare Beef Vietnamese Rice Noodle Soup

Asian

Vietnamese Stir-Fried Rice Noodles with Beef

Asian

Vietnamese Eel Glass Noodle Soup