How to make High-Protein Mung Bean Ice Cream

Soak yellow mung beans in water for 3 hours

Then, simmer them in a pot of water until tender

Blend the cooked beans into a creamy puree

Dissolve the sweetener and salt in hot coconut milk

Then, incorporate the mung bean puree

Divide the mix among popsicle cases and freeze for 2 hours

Slice a stick in the centre and return the ice cream to the freezer

Enjoy your mung bean ice pops!