A coconut-fragrance flavor broad bean and a preparing method thereof are disclosed. The flavor broad bean is prepared from following raw materials by weight: 280-320 parts of broad bean, 46-50 parts of coconut milk, 18-22 parts of goat milk, 26-35 parts of pawpaw juice, 14-18 parts of bamboo fungus, 20-30 parts of common yam rhizome, 16-20 parts of coix seed, 4-6 parts of inulin, 14-18 parts of maltodextrin, 1-2 parts of a lactic acid bacteria starter, 6-8 parts of zein, 3-5 parts of pineapple leaves, 2-3 parts of aizoon stonecrop, 1-2 parts of Chinese magnoliavine fruit, 1-2 parts of christina loosestrife, 2-3 parts of flower of lobed kudzuvine, 12-15 parts of trehalose, a proper amount of olive oil and 10-12 parts of a nutrition additive. According to the flavor broad bean, the coconut milk, the goat milk, and other nutritive materials are added, and the flavor broad bean is rich in coconut milk fragrance, fragrant, sweet, crisp, rich and balance in nutrition, convenient to eat, sanitary, safe and immediately-edible, has a cover made of the common yam rhizome, the bamboo fungus, and other food materials having functions of tonifying the stomach and the spleen, and has taste rich in layered sense. A plurality of traditional Chinese medicine components are added, and have functions of protecting the liver, removing toxins, clearing the heart, and eliminating vexation. The flavor broad bean is beneficial to human body health.