How to Make Pennywort Mung Bean Coconut Drink (No-Alcohol Recipe)

What is pennywort mung bean coconut drink

Pennywort mung bean is a classic Vietnamese cooling drink: fresh pennywort (rau ma) juice blended with smooth mung bean, finished with coconut water and rich coconut cream. The glass layers three distinct flavors, the grassy freshness of pennywort, the nutty body of mung bean and the creamy sweetness of coconut, best enjoyed ice cold on a hot day.

It is an upgrade of the traditional pennywort juice. Adding mung bean and coconut cream makes the drink fuller and more approachable for people who are new to pennywort, while keeping the cooling, heat clearing benefits many seek in summer.

Every recipe in this article is completely NON ALCOHOLIC, suitable for all ages and every guest at family gatherings or events.

Ingredients you will need

Quantity for about 4 glasses. For the pennywort and mung bean: 200g fresh pennywort cleaned, 100g split mung beans soaked for 2 hours until soft, 500ml fresh coconut water and a little filtered water for blending.

For sweetness and creaminess: 200ml coconut cream, 40ml condensed milk and sugar to taste. You can swap condensed milk for sugar syrup if you prefer a lighter finish.

Tools: a blender, a fine mesh strainer or a cloth filter bag, and ice cubes for serving immediately. Straining well is the key step for a smooth drink that does not separate.

How to make it step by step

Step 1, cook the mung beans. Put the soaked beans in a pot, add water just to cover and cook for about 15 minutes until very soft. Let cool slightly, then blend with a splash of coconut water into a smooth paste.

Step 2, blend the pennywort. Wash the pennywort, drain it thoroughly, then blend with the remaining coconut water. Blend until smooth, then strain through a fine mesh or cloth bag and discard the pulp to get clear, smooth pennywort juice.

Step 3, mix. Stir the coconut cream with condensed milk and sugar until dissolved. Taste and adjust the sweetness before assembling.

Step 4, assemble and serve right away. Smear a layer of blended mung bean around the inside of the glass for looks, add ice, pour in the pennywort juice, then top with coconut cream. Stir gently and enjoy while cold.

Tips for a great drink that does not separate

The most common problem is a separated or cloudy drink. The main cause is water left on the greens during blending and poor straining. Drain the pennywort fully, blend it with coconut water instead of plain water, and strain through a fine mesh at least once.

Serving immediately after mixing is the most important tip. Blended pennywort will settle and change color if left too long, making the drink lose its freshness. If you must prepare ahead, keep each part separate in the fridge and only combine right before drinking.

For a stable, silky cream, gently warm the coconut cream with a small pinch of salt and let it cool before using. This helps the creamy layer blend evenly and limits the coconut oil from floating and separating on top.

Variations and serving at events

Feel free to customize: add tapioca pearls or coconut jelly for fun, swap coconut water for plant milk for a lighter taste, or cut the sugar for a diet friendly version. Every variation keeps the spirit NON ALCOHOLIC, cool and refreshing.

Pennywort mung bean is a strong choice for a non alcoholic drink bar at weddings, company events or summer outdoor gatherings. A cool green, eye catching glass refreshes guests and adds a highlight to the table.

If you need to serve large numbers with consistent quality, the bartender team and mobile bar service at bartender.com.vn can set up a bar right at your event, mix each glass fresh and design a non alcoholic drink menu around your program theme.