1 cup dried mung beans
6 C water
1 can condensed coconut milk
3/4 C turbinado sugar or honey
1 C Green tea
Freshly grated ginger (to taste - start with 2 tsp)
Bring water to a boil, then add mung beans and ginger. Simmer partially covered for 20 minutes, then begin to check beans to see if they are done. If additional ginger is needed, add it in now.
Take pot off heat. Add sugar or honey, gently stirring so as to not mash beans together. Pour in tea, then coconut milk. Stir to achieve a homogenous texture. Cool in refrigerator.
Serve in ice cream bowls or martini glasses, with either coconut shavings or lime wedges.