Mung Bean Coconut Pudding

Toast nuts & coconut: in a small frypan over medium heat, lightly toast mixed nuts for 2-3 minutes. Set aside to cool. In the same pan, over medium heat, lightly toast the coconut flakes for 2-3 minutes and set aside to cool.

In a large saucepan, add mung beans and 8 cups of water. Bring to a boil, then lower heat and simmer for 25 minutes.

To the mung beans, add the tapioca pearls and bring the pot back to a boil, then lower heat and simmer for 10 minutes.

To the pot add sugar, salt and coconut milk, mix gently and cook on low for another 5 minutes then turn off the heat.