Thinking about sweet mung bean pudding

A couple of months ago, we were invited to a dinner at Pat's colleague's home. They are Vietnamese and made us amazing spring rolls, pho, and mung bean dessert. We loved and devoured everything.
The holidays are over and I have no left over pastries, desserts, or cakes in the fridge. They all turned into lbs on my body somewhere. I really wanted something sweet and thought of the mung bean pudding from that evening.

It was made like a pudding - mung beans were pureed smooth, cooled in the fridge, and we ate it with some coconut milk. Yum. Here's the quick version that I found repeatedly online. I have no patience now for it to cool so it's a warm version and it was delicious. Best of all, I can make it while I clean the kitchen and it's done when I'm ready for dessert!

Warm sweet mung bean pudding - 3 servings:

2 cups of water
1/2 cup of split mung beans (they are small yellow beans)
1 cup of water
1/4 cup of tapioca starch
1/4 cup of sugar

to pour on top:
1/3 cup of coconut milk
pinch of salt.

Boil mung beans in 2 cups of water for about 20 minutes or until tender. Start with high heat and lower - otherwise the water will evaporate before 20 minutes. Dissolve tapioca starch in 1 cup of water and add to the beans in low heat; stir constantly. Add sugar. The consistency should be like gravy. Add more water to thin or add more starch to make it thicker.

Put cocnut milk and salt in another bowl and microwave for 10 seconds- just enough to warm it up. Pour warm coconut milk on the beans and enjoy.

This is also really cheap to make:
A bag of mung beans $0.99
A bag of tapioca starch $0.99
A can of coconut milk $1.19
plus sugar, salt and water from my kitchen.