*You can easily swap the adzuki bean for a green gram or black-eyed bean. I have not tested the rest so if you do let us know, your results.
**Use the jaggery you have, I find the flavour of coconut jaggery mild and enhancing the coconut taste. You can swap to palm jaggery or cane jaggery. Molasses liquid doesn’t seem to work well and ends up as a sticky mess.
***Reserve the liquid from cooking the bean, in case the mixture gets too thick while cooking you can add a little to help the cooking process be more even.
***You can serve this dessert chilled and layered like a parfait with banana and whipped cream.
***For an extra added decadence, serve hot with a scoop of coconut ice cream.