Coconut Mung Bean Ice Lollies

  • 150g mung beans, soaked for ½ hour
  • 100g sugar
  • 100g palm sugar
  • 1 cup M&S Coconut Milk
  • ½ cup fresh milk
  • 4 cups water
  • 1 tsp salt
  • 2 screw pine leaves
  • Some ice lolly moulds
  • Boil mung beans in water. Then reduce fire and cook until mung beans are tender. Add in sugar, palm sugar and salt.
  • Bring to a boil. Reduce fire and add in M&S Coconut Milk, fresh milk and screw pine leaves. Once it is heated through, turn off fire. Remove screw pine leaves. Leave to cool. Blend mixture for 1 minute and pour into the ice lolly moulds.
  • Place in freezer until they set.

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