Dominican Creamy Sweet Red Bean Coconut Dessert

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A beloved Dominican Lenten dessert traditionally enjoyed cold during Holy Week. This creamy sweet treat blends red kidney beans with rich coconut milk, sweet potatoes, raisins, and warming spices like cinnamon and clove. The result is a uniquely satisfying dessert that balances earthy beans with tropical sweetness.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 17 gFat
• 13 gSaturated Fat
• 55 gCarbs
• 5 gFiber
• 32 gSugar
• 7 gProtein
• 115 mgSodium
• 510 mgPotassium
• 130 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Bean Base

• 1 cup dried red kidney beans (or 2 cans, 15 oz each, drained and rinsed)
• 4 cups water
• 1 cinnamon stick
• 3 whole cloves
• 1 bay leaf
• 1/4 teaspoon salt

For the Coconut Cream

• 4 cups full-fat coconut milk (two 13.5-oz cans)
• 1 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 3/4 cup granulated sugar
• 1 medium sweet potato (about 8 oz), peeled and diced into 1/2-inch cubes
• 1/2 cup golden raisins

For Finishing

• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon fine salt
• 2 tablespoons unsalted butter
• Maria cookies, for serving (optional)

Directions

1. If using dried beans, pick over, rinse, and soak overnight in water or quick-soak by boiling 2 minutes and resting 1 hour. Drain well.
2. In a large pot, combine the drained beans, 4 cups fresh water, cinnamon stick, cloves, bay leaf, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, and cook 45 to 60 minutes until very tender. Drain, reserving 1 cup of the cooking liquid. Discard the cinnamon stick, cloves, and bay leaf. (If using canned beans, skip this step and use 1 cup plain water in the next step.)
3. Transfer the warm cooked beans to a blender with the reserved cooking liquid (or 1 cup water). Blend until completely smooth, adding a splash more liquid if needed for a pourable puree.
4. In a large heavy pot, whisk together the bean puree, coconut milk, evaporated milk, condensed milk, sugar, and diced sweet potato until smooth.
5. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking on the bottom. Cook 20 to 25 minutes, until the sweet potato is fork-tender and the mixture has thickened enough to coat the back of a spoon.
6. Stir in the raisins, vanilla, nutmeg, salt, and butter. Continue simmering 5 to 10 minutes, tasting and adjusting the sugar to your preference.
7. Remove from heat and let cool to room temperature, stirring occasionally to prevent a skin from forming.
8. Cover and refrigerate at least 4 hours, ideally overnight, until thoroughly chilled and the flavors have melded.
9. Stir well before serving. Ladle into small cups or bowls, dust lightly with ground cinnamon, and serve with Maria cookies on the side if desired.

Cook’s Notes

• Canned beans cut prep time dramatically; rinse them very well under cold water to remove the metallic taste before blending.
• For a thinner, drinkable consistency, stir in extra coconut milk before serving; for a thicker, pudding-like dessert, simmer longer in step 5.
• Taste before adding all the sugar—different brands of coconut milk and condensed milk vary significantly in sweetness.
• The dessert keeps well refrigerated for up to 5 days in a sealed container; flavors actually deepen after a day.
• Traditional preparations sometimes fold in crushed Maria cookies right before serving for extra body and a nostalgic flavor.

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