There’s nothing quite like a warm bowl of Binignit to brighten up any Filipino afternoon. I first learned to make this purple coconut dessert soup from my trip in Cebu, and it’s been my go-to comfort food ever since. Think of it as a sweet, creamy soup filled with all the good stuff – tender purple yam, sweet potatoes, chewy rice balls, and fresh jackfruit, all swimming in rich coconut milk.
Every time I make this recipe at home, my kitchen fills with the same wonderful smell. The best part? When the ube halaya melts into the coconut milk, creating that beautiful purple color that makes this dessert extra special.
Don’t worry if you’re new to Filipino cooking, I’ve simplified this binignit recipe to make it easy for anyone to recreate at home.
Cultural Notes
Binignit holds deep cultural significance in Visayan regions, especially during Holy Week. The tradition of preparing this dish brings families together and represents the rich culinary heritage of Filipino culture. The purple color from ube adds a distinctive touch that makes this version special and Instagram-worthy.
Why You’ll Love This Recipe
- Authentic taste that brings back childhood memories of merienda time
- Complex layers of flavor from multiple ingredients working in harmony
- Versatile recipe that can be served hot or cold
- Perfect balance of creamy coconut milk and natural sweetness
- A complete meal-worthy dessert packed with nutritious ingredients
- Beautiful purple hue from ube that makes it Instagram-worthy
Filipino Binignit (Ginataang Halo-halo)
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution and preventing burning
- Wooden Spoon (Sandok Kahoy) For gentle stirring without breaking ingredients
- Measuring cups and spoons (Panukat) For accurate measurements
- Sharp knife and cutting board For uniform ingredient preparation
- Colander (salaan) For draining cooked sago pearls
- Medium bowls For ingredient preparation
Ingredients
For the Base:
- 4 cups coconut milk gata – First and second extraction
- 2 cups water tubig
- 1 cup granulated white sugar asukal
Root Crops and Fruits:
- 1 cup sweet potatoes kamote, diced into 1-inch cubes
- 1 cup taro roots gabi, diced into 1-inch cubes
- 1 cup purple yam ube, diced into 1-inch cubes (optional)
- 1-2 cups cooked ube halaya ube jam
- 2 cups plantains saging na saba, diagonally sliced
- 1 cup ripe jackfruit langka, sliced into strips
Add-ins:
- 2 cups colorful sago/tapioca pearls precooked
- 12-20 pieces glutinous rice balls bilo-bilo
Instructions
- Before starting, prepare all your ingredients: dice the sweet potatoes, taro roots, and purple yam into 1-inch cubes. Slice the plantains diagonally and cut the jackfruit into strips. Cook your sago pearls according to package instructions and set aside.
- Make your bilo-bilo by mixing glutinous rice flour with water until you can form small balls slightly smaller than marbles. Set these aside.
- Fill your large pot with 2 cups of water and bring it to a boil over medium-high heat. Once boiling, add 1¾ cups of coconut milk and wait for it to boil again.
- Lower the heat to medium-low and add your diced sweet potatoes, purple yam, and taro roots. Let these simmer gently for 8 minutes, stirring occasionally to prevent sticking.
- Pour in the remaining coconut milk and add the sugar. Gently drop in your prepared bilo-bilo. Let everything simmer for 7 minutes, stirring gently from time to time. You’ll know the bilo-bilo is cooked when they float to the surface.
- Add your sliced plantains and the ube halaya. Stir well to dissolve the ube jam into the coconut milk. Cook for 2 minutes.
- Add the jackfruit pieces and cook for another 2 minutes, stirring gently.
- Finally, add your pre-cooked sago pearls and simmer for just 1 minute more. The sauce should now be thick and creamy, and all ingredients should be tender.
- Turn off the heat and let your Binignit rest for 5 minutes. This helps the flavors settle and the sauce thicken slightly more.
- If the Binignit is too thick, you can add a little warm coconut milk. If it’s too thin, simmer it a bit longer or add more ube halaya.
- Serve your Binignit either hot or cold in individual bowls. You can add an extra drizzle of coconut milk on top if you like.
- Store any leftovers in the refrigerator for up to 3 days. When reheating, do so gently over low heat or in the microwave, adding a splash of coconut milk to loosen the mixture.
Tips from Lola’s Kitchen
- Use fresh coconut milk when possible for the best flavor
- Make bilo-bilo slightly smaller than a marble for proper cooking
- Cook root crops separately if you want to ensure even cooking
- Add sugar gradually and taste as you go
- Stir from the bottom to prevent ingredients from sticking
- The consistency should be thick but still soup-like
Traditional Serving Suggestions
- Serve hot during rainy days or cold afternoons
- Offer as merienda (afternoon snack) with puto or bibingka
- Present in individual bowls with extra coconut milk on the side
- Garnish with fresh langka pieces
- Perfect for family gatherings and Holy Week celebrations
Troubleshooting
- If too thick: Add warm coconut milk gradually
- If too thin: Simmer longer or add more ube halaya
- If bilo-bilo is hard: Cook longer on low heat
- If root crops are uneven: Cut into more uniform sizes next time
- If sago pearls clump: Rinse in cool water before adding
Ingredient Alternatives
- Sweet potatoes: Can use purple sweet potatoes or regular yams
- Taro: Substitute with more sweet potatoes
- Ube: Can skip if unavailable
- Fresh jackfruit: Canned jackfruit works well
- Coconut milk: Can use canned but reduce water accordingly
- Sago pearls: Can use all-white pearls or substitute with mini tapioca
Storage & Reheating
- Refrigerate: Up to 3 days in an airtight container
- Freeze: Not recommended as texture changes
- Reheating:
- Stovetop: Low heat with added coconut milk
- Microwave: 1-2 minutes, stirring halfway
- Add fresh coconut milk when reheating if needed
Variations
- Binignit sa Gata: Extra creamy version with more coconut milk
- Binignit with Pandan: Add pandan leaves while cooking
- Modern Binignit: Add sweet corn or kaong (sugar palm fruit)
- Simple Binignit: Focus on root crops and bilo-bilo only
- Purple Lover’s Binignit: Extra ube and ube halaya
Frequently Asked Questions
Q: Can I make this ahead of time? A: Yes, but best served within 24 hours. Reheat with additional coconut milk. Q: Why is my Binignit not purple? A: The purple color comes from ube. Add more ube halaya for a deeper purple color. Q: Can I reduce the sugar? A: Yes, adjust according to taste and sweetness of fruits used. Q: How do I know when bilo-bilo is cooked? A: They will float to the surface and become translucent. Q: Why did my coconut milk curdle? A: Avoid boiling vigorously and maintain low heat after adding coconut milk.
Nutrition
The Story Behind Binignit
Binignit has been warming Filipino hearts for generations, especially in the Visayas region where it originated. This purple-tinted coconut dessert soup tells the story of the Philippines’ abundant tropical ingredients and the creativity of Visayan home cooks who transformed simple root crops and fruits into something extraordinary.
In Cebu, Bohol, and other Visayan provinces, Binignit holds a special place during Holy Week, particularly during Lent and Good Friday. While many know it as Ginataang Halo-halo in Luzon, the Visayan Binignit stands out for its signature purple color from ube (purple yam) and its extra-thick, creamy consistency. Local families have traditionally prepared this filling dessert soup during times when meat wasn’t eaten, making it a perfect meat-free comfort food that could sustain people throughout the day.
What makes Binignit truly special is how it showcases Filipino root crops like ube, kamote (sweet potato), and gabi (taro) – ingredients that have helped feed Filipino families through generations. The addition of bilo-bilo (sticky rice balls) was inspired by the Chinese influence on Filipino cuisine, while the use of gata (coconut milk) reflects the abundance of coconuts in the Philippines. Even the saging na saba (cooking bananas) and langka (jackfruit) in the recipe highlight the country’s tropical bounty.
Today, while you’ll find Binignit served year-round in Filipino homes and restaurants, it remains most popular during the rainy season and Holy Week. Modern versions might add new ingredients or adjust the sweetness, but the core of what makes Binignit special stays the same – it’s a dish that brings families together, carries cultural history, and satisfies both hunger and nostalgia with every spoonful.
Ask any Visayan family about their Binignit memories, and you’ll likely hear stories of gathering in their grandmother’s kitchen, watching the purple soup simmer on the stove while the aroma of coconut milk filled the air. It’s these shared experiences that have made Binignit more than just a dessert – it’s a beloved part of Filipino food heritage that continues to be passed down through generations.
