Pennywort Mung Bean Coconut Milk: The Acne Cleansing Summer Cooler

Pennywort (Centella Asiatica) - Nature's Cooling Engine

Since long ago, pennywort juice has been the number one organic remedy for acne and summer heat detox in Southern Vietnam. Nowadays, pennywort combined with the nuttiness of boiled peeled mung beans, bathing under a fluffy floating layer of coconut milk has elevated this commoner's drink into an appealing titan.

Execution Ingredients

• Wild slender-stalk pennywort: 300g washed thoroughly, soaked in salt water
• Split peeled mung beans (boiled soft with a pinch of salt): 100g
• Sugar syrup: 3 tablespoons
• Fresh coconut water: 500ml (used to blend with the veggies instead of plain filtered water)
• Condensed milk & Canned coconut cream: To taste.

Three Steps to Smash the Heat

Step 1: Coconut Pennywort Press
Throw pennywort and 500ml coconut water into the blender. Using coconut water yields a naturally light sweet tinge instead of bland tap-water taste. Strain completely to get a deep emerald cleansing liquid.

Step 2: Mung Bean Cream Blend
In a separate jug, blend the mushy mung beans with 2 tbsp condensed milk and 2 tbsp coconut cream until porridge-smooth.

Step 3: Layering the Cup
Pre-fill the glass with a snow mountain of 100% clean King Ice cubes. King Ice melts very slowly, helping the heavy nutty mung bean cream to float proudly on top rather than sinking immediately into the green liquid. Fill half the cup with the green extract. Top the summit heavily with the bean cream. Stir with a straw, take a brain-freezing sip down to your stomach!