During my experimental phase when I was trying to not eat dairy ( and it was so hard to give up cheese and yogurt) I tried to “milk” anything. One of my favorite and also easiest milking procedures is making fresh coconut milk.
Of course, living in South East Europe doesn’t make it a great place to grow coconuts, so I usually use the brown coconut, not the green fresh one you may find in tropical climates.
There is something very comforting about food in a bowl: a hot bowl of soup, a fresh bowl of ramen, a crunchy bowl of cornflakes (for dinner), a wholesome bowl of beans. Beans. Mung beans and coconut milk. Tropical comfort in a bowl to bring me back to palm skies and mango tress.
My first encounter with Bubur Kacang Hijau was this summer, during my short stay in Indonesia. It was one of the very few breakfast items I didn’t recognize at the breakfast buffet. And if you know me, I am always up for trying new things, especially related to food. A warm bowl of sweet aromatic coconut milk with mung beans. I lost count how many ladles of goodness I poured myself that morning. I hadn’t tried mung beans before, and I wouldn’t have guessed that they would make such a perfect match with coconut milk.