Binignit is a warm and creamy Filipino dessert stew made with coconut milk, root vegetables, bananas, and chewy pearls. I love how it feels comforting, filling, and lightly sweet all at once, which makes it perfect for snack time or dessert.
Why You’ll Love This Recipe
I love this recipe because it uses simple ingredients but turns them into something rich and satisfying. The coconut milk makes everything creamy, while the taro, ube, sweet potato, and saba bananas give every spoonful a soft and hearty texture. I also like that this dish can be made thicker or soupier depending on how much water I add. It is easy to adjust, naturally colorful, and great for sharing with family.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups coconut milk
2 cups water, plus 1 more cup if I want it soupier
1 cup brown sugar
1 cup taro, cut into small cubes
1 cup ube, cut into small cubes
1 cup sweet potato, cut into small cubes
5 saba bananas, thinly chopped
½ cup purple tapioca pearls
¾ cup sago pearls
¼ cup rice flour, optional
Directions
I add the coconut milk to a large pot over medium heat and stir it continuously until it starts to thicken.
I pour in the water and keep stirring. Once it boils, I add the brown sugar and stir until it melts.
I add the taro and cook it for 5 minutes.
I add the ube and sweet potato, then cook everything for another 5 minutes.
I add the saba bananas, cover the pot, and cook for 3 minutes.
I add the purple tapioca pearls and sago, cover again, and cook for 5 more minutes.
I serve it warm and enjoy.
Servings and timing
Based on comparable Binignit recipes, this recipe makes about 8 to 12 servings. I would estimate about 10 minutes of prep time and 40 to 55 minutes of cooking time, for a total of roughly 50 to 65 minutes depending on how fast the root crops soften and whether the pearls are pre-cooked.
Variations
I like adding jackfruit when I want more aroma and sweetness. I sometimes include glutinous rice balls for a heartier version. If I want a thinner stew, I add a little more water or coconut milk near the end. When I want it less sweet, I reduce the brown sugar slightly. I can also stir in the optional rice flour if I want the mixture thicker and creamier.
storage/reheating
I store leftover Binignit in an airtight container in the refrigerator for up to 3 days. The mixture usually thickens as it sits, so I add a splash of water or coconut milk before reheating. I reheat it gently on the stovetop over low heat and stir often so the coconut milk stays smooth. I can also warm it in the microwave in short intervals, stirring in between.
FAQs
Can I use regular bananas instead of saba bananas?
I can, but I prefer saba bananas because they hold their shape better and have a firmer texture in cooked desserts.
Do I need to cook the tapioca and sago pearls first?
I check the package first. Some pearls need pre-cooking, while quick-cooking versions can go straight into the pot. I make sure they turn tender before serving.
How do I keep the coconut milk from curdling?
I cook it over medium to low heat and stir often. I avoid letting it boil too aggressively for long periods.
Can I make Binignit thicker?
Yes, I can make it thicker by simmering it a little longer or by adding the optional rice flour mixture.
Can I serve Binignit cold?
I usually like it warm, but I can also chill it and serve it cold if I want a thicker and more pudding-like dessert.
Conclusion
I find Binignit to be one of the most comforting desserts to make because it is creamy, colorful, and full of soft, sweet ingredients. It is simple to prepare, easy to customize, and perfect when I want a traditional dessert that feels warm and satisfying.
A creamy and comforting Filipino dessert stew made with coconut milk, root vegetables, bananas, and chewy pearls, offering a rich and lightly sweet flavor.
Ingredients
2 cups coconut milk
2 cups water (plus 1 extra cup if desired)
1 cup brown sugar
1 cup taro, cubed
1 cup ube, cubed
1 cup sweet potato, cubed
5 saba bananas, thinly sliced
½ cup purple tapioca pearls
¾ cup sago pearls
¼ cup rice flour (optional)
Instructions
Heat coconut milk in a large pot over medium heat, stirring continuously until it slightly thickens.
Add water and bring to a boil while stirring.
Add brown sugar and stir until fully dissolved.
Add taro and cook for 5 minutes.
Add ube and sweet potato, then cook for another 5 minutes.
Add sliced saba bananas, cover, and cook for 3 minutes.
Add tapioca pearls and sago, cover, and cook for another 5 minutes until tender.
If desired, mix rice flour with a little water and stir into the pot to thicken.
Serve warm.
Notes
Add jackfruit for extra sweetness and aroma.
Include glutinous rice balls for a heartier version.
Adjust consistency by adding more water or coconut milk.
Reduce sugar for a less sweet version.
Stir constantly and avoid high heat to prevent coconut milk from curdling.
Store in the refrigerator for up to 3 days and reheat gently with added liquid.
