Ingredients
½ cup adzuki red beans
4 cups water
1 cup coconut milk
½ tablespoon cornflour
½ cup Natvia
⅛ teaspoon salt
Preparation
Soak the beans overnight in plenty of cool water.
The next morning, drain off the water, rinse the beans and drain again.
Place the beans together with 4 cups of water in a pot.
Bring to boil, and then turn down the heat.
Cover and simmer for approximately 1.5 hours until the red bean soup mixture is reduced to just 2 cups.
Add Natvia and stir while bringing mixture to boil.
Reduce heat to a simmer again.
Mash the beans against the side of the pot with a spatula or spoon until the texture of the red bean soup is thick and lumpy.
In a bowl, add salt and cornflour to coconut milk and stir thoroughly until there are no more lumps.
Add the coconut milk solution gradually into the red beans, stirring until well-mixed. Remove from heat.
When the mixture has cooled down, give it a thorough whisk, then pour into ice cream moulds and freeze for 6 hours or until firm.
