Vegan Classic Korean Bingsu

Experience the ultimate summer indulgence with Vegan Classic Korean Bingsu, a plant-based twist on the beloved Korean shaved ice dessert. This refreshing treat features a base of delicately shaved almond milk ice, lightly sweetened with rich condensed coconut milk for a creamy finish. Topped with homemade sweet red bean paste, juicy strawberries, tangy kiwi slices, plump blueberries, and a drizzle of agave syrup, it’s a symphony of flavors and textures in every spoonful. Garnished with fresh mint leaves, this vegan bingsu is as visually stunning as it is delicious. Perfect for cooling off on warm days, this easy-to-make recipe is naturally dairy-free and packed with vibrant fruits, making it a crowd-pleaser for any occasion.

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Bring to a boil, then reduce the heat and let simmer for about 45 minutes or until the beans are tender.

Step 3

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.

Step 4

Remove from heat and let it cool completely before use.

Step 5

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.

Step 6

Prepare the fruits by slicing the strawberries and kiwi. Set the blueberries aside to use whole.

Step 7

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.

Step 8

To assemble the bingsu, place 1.5 cups of shaved almond milk ice into each serving bowl.

Step 9

Drizzle the remaining sweetened condensed coconut milk over the shaved ice in each bowl.

Step 10

Top with dollops of the sweet red bean paste, arrange the sliced strawberries, kiwi, and blueberries on top.

Step 11

Finish by drizzling agave syrup for added sweetness and garnish with fresh mint leaves.

Step 12

Serve immediately and enjoy the refreshing vegan treat.

Nutrition Facts

Serving size	(2192.4g)

Amount per serving	% Daily Value*
Calories	2042.5

Total Fat 35.9g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 632.8mg	0%
Total Carbohydrate 411.0g	0%
Dietary Fiber 21.2g	0%
Total Sugars 305.6g
Protein 24.7g	0%

Vitamin D 185.6IU	0%
Calcium 1017.7mg	0%
Iron 13.4mg	0%
Potassium 1572.2mg	0%

*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.

Source of Calories

Fat: 15.6%

Protein: 4.8%

Carbs: 79.6%