Start by rinsing the mung beans thoroughly under cold water using a fine mesh strainer until the water runs clear. This removes any dirt or debris and helps the beans cook more evenly.

Combine the cleaned mung beans and water in your medium saucepan. Make sure there's enough water to cover the beans by about an inch, as they'll absorb quite a bit during cooking.

Bring the mixture to a rolling boil over medium-high heat, then immediately reduce the heat to medium-low. You want a gentle simmer that won't cause the beans to break apart too much.

Let the beans simmer for 25-30 minutes, stirring occasionally with your wooden spoon. The beans are ready when they're tender enough to mash easily with the back of your spoon but still hold their shape mostly intact.

Pour in the coconut milk slowly while stirring continuously. This prevents the coconut milk from curdling and ensures a smooth, creamy texture throughout the dessert.

Add the granulated sugar gradually, starting with 3 tablespoons and tasting as you go. Remember, you can always add more sweetness, but you can't take it away once it's in.

Continue simmering the mixture for another 5-7 minutes, stirring frequently to prevent sticking. The consistency should be creamy but not too thick, similar to a loose pudding.

If using condensed milk, stir it in during the last 2 minutes of cooking. This adds extra richness and a deeper sweetness that many Filipino families prefer.

Remove from heat and let it cool slightly before serving. The dessert will thicken a bit as it cools, which is exactly what you want for the perfect consistency.