Zenzai con Coco - Latin American Twist on Japanese Zenzai

Ingredients

Zenzai con Coco differs from the original Japanese Zenzai by incorporating Latin American flavors and ingredients. While the traditional Zenzai uses azuki beans and a simple syrup, this Latin American adaptation replaces the syrup with creamy coconut milk, infusing the dish with a tropical twist. The addition of coconut adds richness and depth to the dessert, creating a unique fusion of flavors. We alse have the original recipe for Zenzai, so you can check it out.

• 1 cup (200g) red beans 1 cup (200g) red beans
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Shredded coconut, for garnish (optional) Shredded coconut, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 5g
• Fiber: 6g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the red beans under cold water and drain.
2. 2.
   In a large pot, combine the red beans and water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour or until the beans are tender.
3. 3.
   Drain the beans and return them to the pot.
4. 4.
   Add the coconut milk, sugar, salt, and vanilla extract to the pot with the beans. Stir well to combine.
5. 5.
   Simmer the mixture over low heat for an additional 15 minutes, stirring occasionally.
6. 6.
   Remove from heat and let the Zenzai con Coco cool slightly before serving.
7. 7.
   Serve the Zenzai con Coco warm or chilled, garnished with shredded coconut if desired.

Treat your ingredients with care...

• Red beans — Make sure to rinse the red beans thoroughly before cooking to remove any impurities.
• Coconut milk — Use full-fat coconut milk for a creamy and rich flavor in the Zenzai con Coco.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked red beans before adding the coconut milk.
• Adjust the sweetness by adding more or less sugar according to your preference.
• Serve the Zenzai con Coco with a scoop of vanilla ice cream for an extra indulgent treat.
• Sprinkle some toasted coconut flakes on top for added crunch and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Zenzai con Coco in small bowls or cups, either warm or chilled, depending on your preference. Garnish with shredded coconut for an extra tropical touch.

Presentation advice

To enhance the presentation, you can drizzle a swirl of coconut milk on top of the Zenzai con Coco and sprinkle some toasted coconut flakes. Serve with a sprig of fresh mint for a pop of color.