Vietnamese White Bean Coconut Dessert

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A beloved Northern Vietnamese sweet soup, this comforting dessert features slow-cooked white beans suspended in a fragrant, lightly sweetened coconut milk broth. It is traditionally served warm in cooler months and chilled in summer, often offered to guests as a wholesome treat.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 13 gFat
• 11 gSaturated Fat
• 42 gCarbs
• 6 gFiber
• 15 gSugar
• 8 gProtein
• 220 mgSodium
• 520 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the beans

• 1 cup dried navy beans or cannellini beans
• 6 cups water for soaking
• 1/2 teaspoon salt

For the sweet coconut broth

• 5 cups water
• 2 pandan leaves, tied into a knot
• 1/2 cup granulated sugar, plus more to taste
• 1/4 cup small tapioca pearls
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract (optional)

For garnish

• 2 tablespoons toasted sesame seeds
• 1 tablespoon finely shredded toasted coconut

Directions

1. Place the dried beans in a large bowl, cover with 6 cups of water, and stir in 1/2 teaspoon salt. Soak overnight at room temperature for 8 to 12 hours, then drain and rinse well.
2. Transfer the soaked beans to a heavy pot and add 5 cups of fresh water. Bring to a gentle boil over medium-high heat, skimming any foam that rises, then reduce the heat to low and simmer partially covered for 35 to 40 minutes until the beans are tender but still hold their shape.
3. Stir in the pandan leaves and sugar, simmering for 5 minutes until the sugar dissolves. Taste and add more sugar if you prefer a sweeter dessert.
4. In a small bowl, soak the tapioca pearls in warm water for 10 minutes, then drain and stir them into the pot. Cook for 6 to 8 minutes until the pearls turn completely translucent with no white centers.
5. Pour in the coconut milk, add the salt and vanilla if using, and warm the soup gently for 3 to 4 minutes without letting it boil, which keeps the coconut milk from separating.
6. Remove the pandan leaves, ladle the dessert into small bowls, and top each serving with toasted sesame seeds and shredded coconut. Serve warm, or chill for at least 2 hours and serve cold.

Cook’s Notes

• Overnight soaking is essential for creamy beans and shortens the cooking time significantly; do not skip this step.
• Pandan leaves give the signature Vietnamese fragrance, but if unavailable, 1/2 teaspoon of pandan extract or a strip of lemon zest offers a similar aromatic lift.
• Use full-fat canned coconut milk and warm it gently; boiling will cause it to split and turn grainy.
• For a richer dessert, stir in 1 tablespoon of toasted sesame seeds directly into the broth before serving.
• Leftovers keep well in the refrigerator for up to 3 days; the beans will continue to soften and the soup will thicken, so loosen with a splash of water when reheating.

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