• 3 cups of black beans
  • 2 garlic cloves
  • 1 tbsp of vegetable oil
  • 1 small leek or 1/2 small onion
  • 1 fresh coconut or 1 1/2 – 2 cups grated coconut (fresh is best) or 4 1/2 cups coconut milk
  • 2 tbsp of butter
  • 1 sprig of parsley
  • 1 tsp of epis
  • 1 chicken bouillon cubes



Sort and rinse black beans. Place beans in a large stock pot with approximately 6 cups water (1 1/2 in. above beans). Add garlic, oil and leek or onion cut into slices. Boil for 1 hour.


Remove coconut out of shell with a knife. Clean the coconut and then grate 1/2 the coconut on a fine grater (should have between 1 1/2 – 2 cups of grated coconut). Add about 1/2 cup room temperature water at a time to coconut and squeeze out coconut and put through sieve. Repeat this, saving the water, until there is approximately 4 1/4 cups coconut milk.


Add coconut milk to boiling beans. Cook for another 45 minutes or until beans are done. Let sit.Strain beans into moulen (wooden mortar and pestle) and add a little liquid from beans as you use the moulen. Add more hot water until right consistency. Put on stove. Add butter and bouillon cubes and stir. Add a bouquet of chopped parsley. Keep hot until ready to serve.

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