Binignit Recipe – Sweet Filipino Dessert

Name: Binignit Recipe – Sweet Filipino Dessert
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Filipino
Ingredients: 1 cup diced taro; 1 cup diced purple yam (ube); 1 cup diced sweet potato; 2 saba bananas, sliced; 1/2 cup small tapioca pearls (pre-cooked); 1 can coconut milk (13.5 oz); 1 cup water; 1/4 cup brown sugar (adjust to taste); 1/2 cup glutinous rice flour (for bilo-bilo); Pinch of salt

By :

Emma

June 25, 2025

Everyday Culinary Delights👩‍🍳

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The first time I followed a binignit recipe, I had no idea what I was getting into just that the name sounded comforting. A Filipino friend told me it was like dessert soup, and I was immediately intrigued. Coconut milk? Sticky rice? Taro and banana in the same bowl? Yes, please. I didn’t grow up with this dish, but it felt instantly nostalgic the moment I took a bite. Warm, creamy, and gently sweet, it reminded me of rainy days, even though I had no memory attached to it.

I’ve since made binignit every spring especially during Lent and it’s become one of my favorite Filipino recipes to share with friends who’ve never heard of it. If you’re new to this dish, don’t worry. It’s easy to make, totally flexible, and worth every simmered minute. Let’s dive into what makes this dessert so beloved.

How I Fell in Love with Binignit Recipe

Binignit is more than just food it’s a story in a bowl. Traditionally made during Holy Week in the Philippines, especially on Good Friday, binignit brings people together over simple ingredients that somehow feel luxurious. The base is rich coconut milk, simmered slowly with chunks of saba banana, sweet potato, taro, and chewy tapioca pearls. Some families add purple yam or jackfruit. Some swirl in brown sugar or sticky rice balls called bilo-bilo. Every version is different, but every version is deeply comforting.

The first time I made it myself, I used a ginataang bilo-bilo recipe as a reference and adjusted it with what I had in my pantry. What came out was messy but magical. If you’ve ever tried sweet soups or Asian coconut-based desserts, this one will feel familiar but with its own island flair. More on the exact binignit recipe next.

Table of Contents

Traditional Binignit & Its Variations

At its heart, a binignit recipe is about warmth—both in flavor and feeling. It’s comfort food in its purest form. And while there are countless ways to make it across the Philippines, the core method stays consistent: simmer, sweeten, and serve with love.

Classic Binignit Recipe Steps

Start by prepping your root crops commonly sweet potatoes, purple yam (ube), and taro. Cut them into cubes and boil them gently in water until just tender. Next, in goes the coconut milk. This transforms the liquid into a creamy base, rich with tropical flavor.

Once the coconut mixture begins to simmer, add sliced saba bananas, cooked tapioca pearls, and optionally, sticky rice balls. These soft, chewy glutinous rice balls—also known as bilo-bilo—are what give binignit its signature bite. It’s here we answer a popular question: Quelle est la différence entre Bilo Bilo et Binignit ? Bilo-bilo are just the rice balls. Binignit is the entire stew, with everything combined in sweet harmony.

Many traditional Filipino recipes recommend sweetening with muscovado or brown sugar, which deepens the color and flavor. A pinch of salt brings it all together.

Flavor Twists Across the Islands

Depending on the region, your binignit recipe might include cooked mung beans, langka (jackfruit), or even shredded coconut. And for those wondering, Qu’est-ce qui rend Binignit rose ?—it’s usually ube or violet sweet potato. Sometimes the pink hue comes from red-colored sago or banana variety.

Texture, Sweetness & Serving Tips

If there’s one thing that separates good binignit from unforgettable binignit, it’s texture. This isn’t a quick dump-and-boil dish it’s all about building layers of soft, chewy, and creamy. Once you’ve got that balance, every spoonful feels like a hug.

How to Get That Thick, Creamy Finish

The secret to the perfect binignit recipe? Patience. You want to simmer the coconut milk gently so it doesn’t curdle. High heat can separate the fat from the liquid, making it oily instead of velvety. Stir often and keep your heat medium-low.

Start sweetening slowly. Some root crops like sweet potato and saba banana are already naturally sweet, so taste as you go. A few tablespoons of brown sugar may be all you need. Want to lean healthier? Use coconut sugar or even mashed ripe bananas to add sweetness without refined sugar.

For that thick, stew-like consistency, some cooks mash a few chunks of yam or add extra glutinous rice balls. Others add a second round of coconut cream just before serving to make it even richer.

Hot or Chilled? When and How to Serve Binignit

Traditionally, binignit is served warm especially on Good Friday, when it’s eaten as a meat-free meal. But let me tell you: cold binignit the next day? Even better. The flavors settle and the texture becomes pudding-like.

For events or family gatherings, serve it warm in small bowls or cups with a spoonful of extra coconut cream on top. Hosting a party? Set up a “toppings bar” with crushed peanuts, jackfruit strips, or toasted coconut.

Binignit Recipe Nutrition & Dessert or Not?

There’s no debate here this is 100% a dessert, even if you eat it as a snack. And if you’re watching calories or making diet-friendly swaps, this binignit recipe can still work for you.

Is Binignit a Dessert?

Absolutely. It’s warm, lightly sweet, and filled with fruit and creamy starches. It’s usually served as merienda (snack) or after meals. Some say it’s similar to ginataang bilo-bilo, but again: binignit recipe includes more variety like taro, saba banana, and sometimes mung beans.

Calories & Substitutes

Combien de calories contient le Binignit fait maison ? Roughly 200–300 per cup, depending on how much coconut milk and sugar you use. Want to lighten it? Use lite coconut milk, skip the extra cream, and load up on the root veggies. Want more plant-forward options? Our lightened-up recipes can help.

This dish is already vegan and gluten-free, making it perfect for modern tables while staying true to its roots.

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FAQ Answered About Binignit

What’s the difference between Bilo-Bilo and Binignit?

Bilo-bilo refers specifically to the chewy glutinous rice balls made from sticky rice flour. They’re one part of the dessert. Binignit, however, is the full coconut milk stew that includes those rice balls, along with bananas, root crops like taro and ube, and tapioca pearls. So while every binignit usually contains bilo-bilo, not every bilo-bilo dish is binignit.

What makes binignit turn pink or purple?

The color often comes from purple yam (ube) or violet sweet potatoes. These ingredients release pigment as they cook, naturally tinting the coconut milk base into beautiful pastel tones. Sometimes, colored sago or specific red banana varieties can add to the effect too.

Is binignit actually a dessert?

Yes, it is! Binignit is traditionally served as a warm dessert or mid-day snack—especially during Lent or Holy Week in the Philippines. While it’s hearty enough to feel like a meal, it’s definitely on the sweet and comforting side, especially when served warm or chilled.

How many calories are in homemade binignit?

A typical serving of homemade binignit contains about 200 to 300 calories per cup. The final count depends on how much coconut milk, sugar, and starchy ingredients you use. To reduce calories, you can use lite coconut milk, add more root veggies, or cut back on sugar without sacrificing flavor.

Binignit Beyond the Bowl – Cultural Tips & Variations to Try

When you make this binignit recipe, you’re not just cooking a dessert—you’re tapping into a long-standing Filipino tradition. Though it’s most commonly served during Holy Week, binignit has a place in year-round family gatherings, especially in Visayan and Mindanao regions. It’s comfort food at its most meaningful.

Serving Binignit with Other Filipino Dishes

While binignit often stands alone as a sweet merienda, some families pair it with savory fare for contrast. Try serving it after a light main course like grilled bangus or vegetarian pancit bihon. The sweetness balances salty or garlicky flavors beautifully. During Lenten meals, it’s also a go-to main because it’s meatless yet hearty.

Creative Variations You Can Try

Want to remix your binignit recipe? Here are a few regional and modern twists:

Ube Binignit – Boost color and sweetness with ube halaya stirred in after cooking.
Buko Binignit – Add strips of fresh young coconut for more texture.
Munggo Binignit – Add cooked mung beans for protein and earthy flavor.
Minimalist Binignit – For a lighter version, focus on just bananas, sweet potato, and coconut milk.

These tweaks give the dish new life while still honoring the traditional base. And if you’re looking to impress guests? Serve it chilled in mason jars with pastel sprinkles on top. It’s a vibe.