Red Bean Job's Tears With Pineapple And Coconut Milk

Red bean job's tears with pineapple and coconut milk is a traditional Southeast Asian dessert, with a notable interpretation served at Mun Duey Tua in Hat Yai, Thailandia, as documented by food creator Luke Martin. The dish combines adzuki red beans and job's tears—also known as coix seed or Chinese pearl barley—simmered until tender in sweetened coconut milk. Fresh pineapple is added for a contrasting tartness that cuts through the richness.

Key ingredients include dried red beans, job's tears, palm sugar or cane sugar, full-fat coconut milk, and ripe pineapple chunks. Some versions also incorporate a pinch of salt to balance sweetness. A great version of this dish is distinguished by perfectly cooked beans and job's tears that are soft but not mushy, a creamy yet not cloying coconut broth, and pineapple pieces that retain a slight bite and bright acidity. The ratio of liquid to solids should allow each spoonful to offer a variety of textures.

Regional variations exist across Thailand and neighboring countries. In northern Thailand, job's tears may be replaced with black sticky rice, while in southern regions like Hat Yai, the pineapple addition is more pronounced. Chinese-inspired red bean soups sometimes omit the job's tears but add lotus seeds or tapioca pearls. The Mun Duey Tua rendition in Hat Yai, praised by Luke Martin, is noted for its balance of sweet and tangy elements, likely using locally sourced pineapple and rich coconut milk. Whether served warm or chilled, the dish remains a comforting, naturally sweet dessert enjoyed throughout the region.