Coconut Red Bean Porridge

Hello, it’s Kellie! On Memorial day, family gathered at our house for a Korean barbecue feast. My mother made one of her favorites: coconut milk and red bean tapioca dessert, which we just call “coconut patjuk (팥죽)”. Though fairly humble-looking, this is an easy and delicious dessert that we love to make!

Coconut Red Bean Porridge
Makes 6 servings
Takes about 20 minutes.

1 can coconut milk
1 can Korean red beans (팥)
1/2 cup mini tapioca pearls
2 cups water
1/4 tsp salt
3/4 cup brown sugar

Boil the water and add tapioca pearls. Let the pot boil for ten minutes and stir frequently. Turn the heat down to medium and add the coconut milk and red beans. Bring the mixture to boil, then let it simmer for another five minutes. Lastly, add the salt and brown sugar (add more or less brown sugar according to taste).

That’s it!


2 thoughts on “Coconut Red Bean Porridge

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