Easy Vegan Vietnamese Sweet Soup Dessert Recipe
Well now, if you ain’t tried makin’ this here sweet soup, ya sure are missin’ out! I’m tellin’ ya, this vegan Vietnamese sweet soup dessert is so simple, it’ll make yer taste buds do a little happy dance. You don’t need fancy stuff, just a few basic ingredients like coconut milk, mung beans, and maybe a little fruit, and you’re all set. It’s the kind of dessert that’s light, refreshing, and sweet enough to make ya feel all cozy inside. Plus, it don’t have any dairy, so it’s perfect for folks who don’t want no cow’s milk in their tummy. Let me tell ya how to make it, real easy-like!
Ingredients You’ll Need:
- 1/2 cup mung beans
- 1 can coconut milk
- 3 cups water
- 1/2 cup sugar (or any sweetener you like)
- Pinch of salt
- Optional: some fruit like jackfruit or sweet potato
Steps to Make the Sweet Soup:
First things first, ya gotta wash the mung beans real good. Don’t skip this step, cause you don’t want no dirt in your dessert, do ya? After that, put ‘em in a pot with about 3 cups of water. Bring it to a boil, and then let it simmer for about 20 to 30 minutes. The beans should get nice and soft, but not all mushy, ya know? You want ‘em tender, not falling apart.
Once the beans are cooked, pour in that can of coconut milk. Now, if you want your soup to be a little thicker, you can always add a bit more coconut milk. Stir it up real good and let it cook for another 10 minutes or so. The coconut milk’ll blend right in with the beans, and it’ll smell heavenly. The rich coconut flavor gives the soup a creamy texture that’s just to die for.
Now it’s time to sweeten it up! Add in about half a cup of sugar, or however much you like, and a little pinch of salt to balance out the sweetness. Stir it real good so everything dissolves. If ya feel like gettin’ fancy, you can throw in some chopped fruit, like jackfruit or sweet potato, to make it even more special. If ya ain’t got that, don’t worry, the basic recipe is just fine on its own!
Let it all simmer for another 10 to 15 minutes. The soup should be thick but still pourable. When it’s done, it should look all creamy and smooth, with the mung beans swimmin’ in that sweet coconut milk. Now, if ya want to serve it cold, just let it cool down, or put it in the fridge for a few hours. But if you’re like me, and you like warm desserts, just ladle it right into your bowl and enjoy!
Why This Dessert Is So Good:
This here vegan sweet soup is so good for ya! The mung beans are full of protein and fiber, which’ll keep ya full and happy. The coconut milk gives it that rich, creamy taste without any dairy, so it’s perfect for folks who don’t do the cow’s milk thing. Plus, it’s so simple to make! You don’t need no special skills, just a pot and a little patience. And what’s better than a bowl of warm, sweet soup on a chilly evening?
Tips for a Perfect Vegan Sweet Soup:
- Don’t rush cookin’ the mung beans. Let ‘em soften up nice and slow.
- Adjust the sweetness to your taste. You can even use brown sugar or maple syrup if you like.
- If you want to get a little extra fancy, add some sesame seeds or crushed peanuts on top for crunch.
This dessert is so easy, anyone can make it. Whether you’re lookin’ for somethin’ sweet to finish off your meal or just a lil’ treat to cool down after a hot day, this vegan Vietnamese sweet soup is sure to hit the spot. It’s got that perfect mix of sweet and creamy, with just a touch of coconut and mung bean goodness. Trust me, once you try it, you’ll be makin’ it again and again!
Tags：[Vegan Vietnamese Dessert, Vegan Sweet Soup, Coconut Milk Dessert, Easy Dessert Recipe, Plant-Based Dessert, Mung Bean Soup, Healthy Dessert, Asian Dessert Recipe, Vegan Soup Recipe]
