1 1/2 c Yellow mung beans

2 tb Arrowroot

1 c Sugar

1/4 c Coconut milk

1/4 ts Salt

Soak the mung beans in 2 c water for 20 minutes.
Drain &
place in a large pot.
Add 10 c water & cook over medium heat,
uncovered, for 15 minutes.
Dissolve the arrowroot in 1/4 c hot
water & stir into the mung beans.
Add the sugar & cook,
stirring, for 15 minutes, or until all the water has been absorbed.
Remove from the heat.
In a small pot, heat the coconut milk with
the salt for 5 to 7 minutes or until it begins to boil.
Serve the
pudding in individual bowls, topped with 1 tb coconut milk.
It will
keep in the refrigerator for 1 week & may be served either hot
or cold.