Vegan Classic Korean Bingsu
Indulge in the delightful fusion of tradition and plant-based goodness with this Vegan Classic Korean Bingsu—a refreshing dessert perfect for warm days or when you're craving a sweet escape. This recipe transforms the iconic Korean shaved ice treat into a vegan masterpiece by substituting traditional ingredients with unsweetened almond milk and sweetened condensed coconut milk for a creamy, dairy-free twist. Topped with homemade sweet red bean paste, a medley of fresh fruits like strawberries, kiwi, and blueberries, and a drizzle of agave syrup, this bingsu is bursting with vibrant flavors and textures. The finely shaved almond milk ice creates an irresistibly light and melt-in-your-mouth base, while the fresh mint garnish adds the perfect touch of sophistication. Ready in under two hours, this dessert is the ultimate way to impress guests or treat yourself. Perfect for vegan dessert lovers searching for a refreshing Korean-inspired recipe!
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Recipe Information
Ingredients
- 500 ml Unsweetened Almond Milk
- 200 ml Sweetened Condensed Coconut Milk
- 150 grams Red Azuki Beans
- 100 grams Granulated Sugar
- 1 pinch Salt
- 200 grams Fresh Strawberries
- 1 large Kiwi
- 100 grams Blueberries
- 5 leaves Mint Leaves
- 2 tablespoons Agave Syrup
- 6 cups Shaved Ice
Instructions
Start by preparing the sweet red bean paste. Rinse the red azuki beans under cold water. Then, in a medium saucepan, combine the beans with enough water to cover them by 2 inches.
Bring to a boil, then reduce the heat and let simmer for about 45 minutes or until the beans are tender.
Drain the beans and return them to the saucepan. Add the granulated sugar, a pinch of salt, and 200 ml of water. Cook over medium heat, stirring frequently, until the mixture starts to thicken and resembles a paste. This should take about 15 minutes.
Remove from heat and let it cool completely before use.
For the almond milk ice base, mix the unsweetened almond milk with half of the sweetened condensed coconut milk (100 ml) in a shallow, freezer-safe container. Freeze for 3-4 hours, or until solid enough to be shaved.
Prepare the fruits by slicing the strawberries and kiwi. Set the blueberries aside to use whole.
Once the almond milk mixture is frozen, use an ice shaver or a fork to shave the ice into fine pieces. Alternatively, use a food processor fitted with a grating attachment.
To assemble the bingsu, place 1.5 cups of shaved almond milk ice into each serving bowl.
Drizzle the remaining sweetened condensed coconut milk over the shaved ice in each bowl.
Top with dollops of the sweet red bean paste, arrange the sliced strawberries, kiwi, and blueberries on top.
Finish by drizzling agave syrup for added sweetness and garnish with fresh mint leaves.
Serve immediately and enjoy the refreshing vegan treat.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 411.0 g | 149% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 305.6 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1018 mg | 78% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1572 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
