As just posted, I made red bean paste. To that I added 1 ½ cups coconut milk, 2 tablespoons tapioca flour, and 2 tablespoons sugar. I cooked that until it was thickened, added a half teaspoon almond extract and chilled it overnight. I then froze it in an ice cream maker, and here it is:
This was rich, creamy, and well-balanced. The azuki beans have an earthiness that goes perfect with coconut. And it's vegan!
