Are you looking for an easy canned black beans recipe? Then you should try Thai Black Beans in Coconut Milk. Every spoonful is a delicious combo of creaminess and nuttiness. Plus, using canned coconut milk is completely fine. So really, no complicated preparation is required!
Coconut milk is one of the staples of Thai cooking, and I completely understand why.
It’s a versatile ingredient that works well for both sweet and savory dishes – it’s rich, creamy, and slightly nutty.
Traditionally, dried black beans are used for making this dish. But if you are in a rush, canned black beans work excellently as well.
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- Black beans – I typically use canned black beans for making this Thai dessert; it saves me a lot of time.
- Coconut milk – since I live in Stockholm, there is no way I would be able to get freshly squeezed coconut milk — something that I distinctly remember doing as a kid in Manila.
So I go for the next best thing, canned coconut milk.
- Salt – just use your favorite brand.
- Sugar – I strongly suggest using light brown sugar, like demerara.
Start by placing a medium-sized pan over medium-high heat.
Add the cooked and drained black beans (photo 1).
Pour the coconut milk (photo 2).
Mix gently to combine.
Cover with a lid and bring to a boil.
Add the brown sugar (photo 3).
Add salt and mix to dissolve the sugar (photo 4).
Place the lid back on and adjust the heat to low.
Let simmer for thirty minutes, occasionally mixing — tasting, and adding more sugar, if needed.
Transfer into bowls.
Serve your Thai black beans in coconut milk, and enjoy!
- Do not add all the sugar at once. Start with a third of a cup, taste, then add a bit more, taste again, and so on.
I usually don’t use the entire half cup of sugar if I am cooking for myself. But most of my friends prefer it sweeter, so I just add more when they’re around.
- The color of the sugar will impact the color of the coconut milk.
- Do not skip the salt. You might think it’s odd (since it’s a dessert — and I agree!). But trust me, the salt is necessary.
It tampers down the sweetness and gives a lighter feeling to the creaminess of coconut milk.
- Palm sugar. If you have it, use it instead of regular brown sugar. It adds a hint of caramel to every serving of this coconut milk and black beans dessert.
- Fresh coconut milk. Not that canned coconut milk is bad, but if you can get the fresh ones easily, do not even hesitate to use it for this treat.
Unbelievably easy, right? So, give this coconut milk and black beans treat a try this week! 🙂
Thai Black Beans in Coconut Milk Recipe
- 4 cups coconut milk
- 3 cups black beans, cooked and drained
- 1/3 to 1/2 cup light brown sugar
- 1/4 tsp salt
- Place a medium-sized pan over medium-high heat.
- Add the cooked and drained black beans.
- Pour the coconut milk, and mix.
- Cover with a lid and bring to a boil.
- Add the brown sugar and salt.
- Mix gently to dissolve the sugar.
- Place the top back on and adjust the heat to low.
- Let simmer for about 30 minutes, mixing occasionally.
- While it’s simmering, taste and add more sugar if preferred.
- Transfer your Thai black beans in coconut milk into bowls.
- Serve and enjoy!
- Cook’s Tip #1: Make sure you don’t add all the sugar right away. Start with a third of a cup, taste, then slowly add a bit more, if desired.
- Cook’s Tip #2: The color of the brown sugar will impact the color of the coconut milk.
- Cook’s Tip #3: Remember that salt is necessary for this dessert. It balances the two components of this Thai dessert — sweetness, and creaminess. So do not skip it.