How to cook green bean dessert with coconut milk

A cup of sweet and delicious green bean dessert with coconut milk will turn a hot summer day into a cool and pleasant one. Join Vietseafarm in the kitchen and learn how to cook green bean dessert with coconut milk right at home!

The advantages of eating green bean dessert with coconut milk

Green bean dessert with coconut milk is a rustic dish but contains many nutritional values ​​and wonderful health benefits. First of all, the most outstanding advantage of this dessert lies in its natural, healthy and easy-to-digest ingredients. Green beans are rich in vegetable protein, fiber, B vitamins and many essential minerals such as magnesium, potassium, iron and zinc. When cooked into dessert, these nutrients are still largely retained, helping the body to replenish energy, increase resistance and support the digestive system to function stably. Coconut milk - the soul of the dessert - brings a characteristic rich flavor, while providing vegetable fat that is good for the heart and skin.

Another advantage is that green bean dessert with coconut milk has the effect of clearing heat, detoxifying and cooling the body, especially suitable for hot weather days. Green beans are considered a "miracle drug" to help cool down, detoxify the liver and soothe the body. When combined with fragrant, fatty coconut milk, the dessert not only helps quench thirst but also brings a feeling of relaxation and comfort. For people who are often stressed, have insomnia or are tired, a warm cup of green bean dessert with coconut milk can help calm the mind and significantly improve the spirit.

In terms of cuisine, green bean dessert with coconut milk is also a dish with a delicate flavor blend of the rich taste of beans, the rich taste of coconut milk and the sweet taste of sugar. It is this harmonious combination that makes the dessert a favorite choice of many people of all ages - from children to the elderly. In addition, green bean dessert can be served hot or cold, eaten alone or combined with tapioca pearls, jelly, red beans, sweet potatoes, creating many rich variations while still retaining the characteristic flavor.

Not only delicious, this dessert is also good for beauty and body shape. Green beans help reduce bad cholesterol, support the weight loss process and brighten the skin, while fat from coconut milk helps moisturize, prevent dryness. If used with a reasonable amount of sugar and combined with a healthy diet, green bean dessert with coconut milk can completely become a nutritious dish without worrying about gaining weight.

How to cook green bean sweet soup with coconut milk

To cook delicious, fatty and attractive green bean sweet soup with coconut milk properly, you need to prepare all the ingredients and follow the correct steps in the processing process. This sweet soup seems simple but requires meticulousness in the stage of cooking beans and mixing the broth to achieve a smooth, naturally fragrant and fatty consistency without being too greasy.

Prepare ingredients

The main ingredients include: 300g peeled green beans, 200ml pure coconut milk, 150g white sugar (can use rock sugar for a sweeter taste), a little salt, 2 vanilla tubes or pandan leaves to enhance the aroma. In addition, you should prepare 1 spoon of tapioca starch or tapioca starch to thicken the sweet soup. Depending on your taste, you can add a little shredded coconut, crushed roasted peanuts or tapioca pearls to make the sweet soup more attractive.

Prepare and cook green beans

First, you need to soak the green beans in warm water for about 2-3 hours or overnight to soften the beans and cook faster. After soaking, wash and drain. Put the beans in a pot, add enough water to cover them and cook over low heat. During the cooking process, you need to regularly skim off the foam to keep the tea clear and keep the bright yellow color of the beans. When the beans start to soften, you can add a little salt to enhance the flavor and make the beans more delicious. Be careful not to stir too hard to avoid crushing the beans, making the tea cloudy and less attractive.

Prepare the coconut milk

While the beans are cooking, you proceed to make the coconut milk. Put the coconut milk in a small pot, add about 2 tablespoons of sugar and a little salt to balance the fat. Cook over low heat and stir constantly so that the milk does not separate from the fat. If you want it thicker, you can dissolve a spoonful of tapioca starch with a little water and add it to the pot of coconut milk, stir well until the mixture thickens slightly, then turn off the stove. The cooked coconut milk must have a light aroma, be rich and smooth to meet the requirements.

Cook the dessert completely

When the beans are soft, add sugar to the pot of beans and stir gently to dissolve the sugar. Then, slowly add the mixed coconut milk, stir well and continue to cook for about 10 minutes to blend the ingredients together. You can add pandan leaves to cook together to give the dessert a characteristic aroma. Finally, mix tapioca starch with a little water, pour into the pot and stir gently until the dessert reaches the right consistency, then turn off the stove.

Enjoy

Ladle the dessert into a bowl, drizzle with more fatty coconut milk on top, sprinkle some roasted peanuts or shredded coconut to enhance the flavor. The green bean dessert with coconut milk can be served hot or cold depending on your preference. When eaten hot, you will clearly feel the rich taste of the beans mixed with the fatty taste of the coconut milk; and when eaten cold, the dessert becomes cool and refreshing, extremely pleasant.

Notes when cooking green bean dessert with coconut milk

When cooking green bean dessert with coconut milk, to get the right delicious, fatty and attractive flavor, the cook needs to pay special attention to each step from choosing ingredients, preparing, cooking beans to mixing coconut milk and preserving after cooking. First of all, the step of choosing ingredients is extremely important. Green beans should be peeled, the beans are even, dry, bright yellow and not moldy. Newly harvested beans often have a characteristic aroma and when cooked, they will be softer and more fragrant. Do not use old, moldy or dark beans because they can easily make the dessert taste slightly sour and not fragrant. With coconut milk, you should choose the pure type pressed from old coconut meat, which is opaque white, has a natural fatty taste and a mild aroma. Avoid using low-quality pre-mixed coconut milk because it can easily make the dessert watery, not fatty or have a strange smell.

Second, when soaking and cooking mung beans, you need to be patient to keep the flavor and shape of the beans. Beans should be soaked in warm water for at least 2-3 hours or overnight so that they cook quickly and do not become tough. When cooking, use low heat and skim off the foam frequently to keep the tea clear and not cloudy. If cooking in a pressure cooker, cook for a short time only to avoid crushing the beans too much, making the tea lose its beauty. A small tip is to add a pinch of salt when cooking beans to enhance the natural flavor and make the mung beans more flavorful.

As for coconut milk, this is the "soul" of the tea, so it needs to be cooked properly to avoid fat separation. When cooking the milk, stir continuously over low heat, do not let it boil. You can add a little salt and sugar to balance the fat and make it easier to eat. If you want the coconut milk to be thick, mix tapioca starch or tapioca starch with water and slowly add it, stirring until the mixture is slightly thick. Cooking the coconut milk for too long or over high heat will cause the coconut oil to separate, losing its smooth texture and characteristic aroma.

In addition, the sugar added to the sweet soup also needs to be adjusted appropriately. Do not add sugar too early when the beans are not cooked because the sugar will make the beans hard and difficult to soften. Only add sugar after the beans have fully expanded and softened. Depending on taste, you can use rock sugar for a sweeter taste and a lighter aroma than white sugar. If you want the sweet soup to be more attractive, you can cook it with pandan leaves to increase the natural aroma and make the dish more sophisticated.

When the sweet soup is finished, you also need to pay attention to the preservation stage. If you use it immediately, you should enjoy it while it is still warm to clearly feel the rich taste of the beans and the rich taste of the coconut milk. If you keep it cold, you need to store it in the refrigerator, avoid leaving it for too long because the coconut milk can easily separate or ferment. When reheating, cook over low heat, stirring constantly so that the sweet soup does not burn the bottom of the pot. Finally, if cooking for business or serving many people, you should choose a reputable source of coconut milk and ensure food hygiene and safety. One of the reliable addresses today is VietSeaFarm - a unit specializing in providing pure coconut milk, meeting export standards, helping your sweet soup have a natural fatty and fragrant flavor, stable quality and ensuring safety for consumers. Choosing good ingredients not only makes the sweet soup more delicious but also shows the care and sophistication of the cook in each cup of sweet soup full of Vietnamese soul.

Why should you choose VietSeaFarm's coconut milk to cook sweet soup?

When cooking traditional sweet soups such as green bean sweet soup, taro sweet soup, corn sweet soup or floating rice balls sweet soup, the coconut milk is the factor that determines more than 70% of the flavor of the dish. In order for the sweet soup to have a rich, naturally fragrant and attractive flavor, choosing a quality source of coconut milk is extremely important. Among the many brands on the market today, VietSeaFarm is the unit that many chefs, food processing facilities and consumers trust thanks to its superior quality, clear origin and export-standard production process.

First of all, VietSeaFarm's coconut milk is pressed from 100% pure fresh coconut meat, without adding water, without preservatives or artificial flavors. Thanks to that, the product retains the natural flavor, rich fat and characteristic aroma of coconut. When used to cook sweet soup, coconut milk is not skimmed, helping the dish to have a smooth consistency, moderate sweetness and a beautiful milky white color. This is a very important factor for the sweet soup to meet sensory and flavor standards.

Second, VietSeaFarm has a modern production process, achieving international food safety and hygiene certification. Coconuts are carefully selected from famous coconut growing areas such as Ben Tre and Tra Vinh - where the climate and soil are especially suitable for coconuts for high productivity and quality. Each coconut after harvest is processed, cold-pressed and packaged using advanced technology, helping to preserve all the nutrients, flavor and natural color. Thanks to that, VietSeaFarm coconut milk can be preserved for a longer time while still maintaining the same fatty aroma as when pressed.

Another highlight is that VietSeaFarm's coconut milk products are suitable for many uses. Not only used for sweet soup, but can also be used in curries, sticky rice, cakes or drinks. The natural, pure flavor makes the dish more delicious without the need for additives. For those who run a dessert shop or produce food, using VietSeaFarm coconut milk helps ensure a stable, consistent flavor between batches, thereby enhancing reputation and retaining customers.

In addition to quality, VietSeaFarm also has a strong position in exporting with products that meet the strict standards of international markets such as Japan, Korea, and Europe. This proves that VietSeaFarm's coconut milk not only ensures food hygiene and safety but also meets standards of flavor, purity, and stability - factors that domestic brands rarely achieve.

Finally, when choosing VietSeaFarm coconut milk, you are choosing a product that is delicious, safe, and reliable. From simple sweet soups to high-end desserts, VietSeaFarm’s coconut milk helps dishes achieve the most complete flavor – fatty, fragrant, smooth, sweet and rich in Vietnamese flavor. This is the reason why many housewives, restaurants and food processing facilities trust VietSeaFarm as a top choice for traditional and modern sweet soups.

Tham khảo: https://vietseafarm.com.vn/how-to-make-banh-tam-bi-with-coconut-milk