Vanilla Mung Bean Sweet Soup

Vanilla Sweet Mung Bean Soup

Sweet split mung bean soup infused with vanilla and served with coconut milk and toasted sesame seeds. A refreshing and delicious dessert!

  • Author: Full of Plants
  • Yield: 2 1x
  • Diet: Gluten Free


  • 1/4 cup (50g) split yellow mung beans
  • 3 tbsp (45ml) maple syrup (or white sugar)
  • 3/4 cup (180ml) water
  • 1/8 tsp salt
  • 1 teaspoon (5ml) vanilla extract
  • 2 tsp tapioca starch (diluted in 1 tbsp water)
  • 1/2 cup (120ml) full-fat coconut milk*
  • 1 tbsp toasted sesame seeds (for topping)


  1. Place the split mung beans in a bowl and cover with water. Soak the beans for about 2 hours.
  2. Drain and rinse the beans. Wash them a couple of times under cold water. Transfer the beans to a medium saucepan. Add the maple syrup, water, and salt.
  3. Bring to a boil, then lower the heat to a simmer, and cook uncovered for about 25 minutes. Check regularly to make sure there is still some water remaining. Once the beans are soft, you should still have a little bit of water, but it should not be soupy. If no water remains, add about 1/4 cup of water.
  4. Stir in the vanilla extract, and pour in the tapioca diluted in water. Cook for one more minute.
  5. Remove from heat and let it cool at room temperature. You can enjoy at room temperature, or chilled (my favorite).
  6. Serve with chilled coconut milk on top and sprinkle toasted sesame seeds! This sweet soup will keep for up to 3 days in the refrigerator.


*If you want to thicken the coconut milk, transfer it to a small saucepan. Add about 1 teaspoon of tapioca starch, and heat over medium heat, whisking regularly until it thickens.

This makes a small batch (serves 2), so feel free to double the recipe!


  • Serving Size: 1
  • Calories: 253
  • Sugar: 19g
  • Fat: 12.1g
  • Carbohydrates: 33.2g
  • Fiber: 2.9g
  • Protein: 4.3g