Habichuelas con Dulce (Sweet Bean Pudding)

This is a creamy, rich plant-based pudding from the Dominican Republic, scented with coconut, cinnamon and vanilla, and studded with raisins and bits of soft sweet potato.

I’ve made rice pudding, chocolate pudding, vanilla custard, and tapioca pudding before, but I had never made a dessert with a base of blended beans.

If you’re looking for a culinary adventure today, give it a go!


  • 1 cup dry red kidney beans, soaked for 4 hours and then boiled for 2 hours (or 2 cans of prepared beans, not drained)
  • 1/2 cup of the water that the beans were boiled or canned in
  • 1/2 cup coconut milk
  • 1 (5 oz) can coconut cream
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1/2 sweet potato, cubed
  • 2 Tbsp raisins


In a blender, puree the beans, water, coconut milk and cream until very smooth.

In a small pot, bring the blended beans and all the rest of the ingredients to a boil, then turn it down to low and simmer for about 20 minutes, stirring frequently, until the sweet potatoes are tender.

Remove from heat, let it cool for a few minutes, then pour it into a covered container and chill completely in the fridge before serving.


“The time will come

when, with elation

you will greet yourself arriving

at your own door, in your own mirror

and each will smile at the other’s welcome,

and say, sit here. Eat.

You will love again the stranger who was your self.

Give wine. Give bread. Give back your heart

to itself, to the stranger who has loved you

all your life, whom you ignored

for another, who knows you by heart.

Take down the love letters from the bookshelf,

the photographs, the desperate notes,

peel your own image from the mirror.

Sit. Feast on your life.” – Derek Walcott

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Habichuelas con Dulce (Sweet Bean Pudding)”

  1. maitricooksnewlife Avatar

    Instagram comment from Angela: Oo, I may try this one!

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