Ginataang Halo-Halo

This is one of the few reasons why we always have canned coconut milk at home. There’s something so satisfying about eating ginataan (cooked in coconut milk). I like mine thick and slightly warm. Chewing it slowly to savor every single bite is how I eat this sweet coconut soup. I carefully pick every single scoop to make sure I get a different ingredient/s every time. And, I always look forward to heating up the leftovers the very next day. Oh well, what can I say, it’s just one of the top coconut-y desserts that I love!

If you prefer more bilo-bilo, I have a healthy Ginataang Bilo-Bilo recipe too. Otherwise, this will surely hit the spot if you crave that classic ginataang halo-halo dish. I added a few drops of McCormick Ube flavor just to make it look prettier and replaced the sago with chia seeds…..healthier and cooks in 2 minutes unlike sago (tapioca pearls) that takes way longer to precook. I am not a fan of langka (ripe jackfruit) in this dish. Adding some pandan leaves is enough for that very distinct, inviting aroma. 

‘Nuff said. Let’s get cooking!

Ginataang Halo-Halo

Pam from PinoyBites

Creamy, chunky, warm, satisfying coconut soup dessert with just the right amount of sweetness. It’s like the dessert version of chicken noodle soup. So comforting!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 25 mins

Course Dessert, Snack

Cuisine Asian, Filipino

Servings 6

Ingredients

  

For the sweet coconut soup:

• 2 400 ml coconut milk Aroy-D
• 2 cups water*
• ½ cup sugar
• 2 Pandan screwpine leaves, halved and tied in a knot (4 knots)

For the Bilo-Bilo (glutinous rice balls):

• 1 ¾ c glutinous rice flour
• ¾ c water
• ½ teaspoon ube flavor optional
• 1 pack thawed Golden Saba bananas (or 2 ripe plantains), halved lengthwise then cut into bite-size pcs
• 3 small taro cut in bite-size cubes (abt ½-¾ inch cubes)
• 2 Sweet potatoes cut in bite-size cubes (abt ½-¾ inch cubes)
• 3 Tablespoons Chia Seeds or 1 cup cooked sago tapioca pearls

Instructions

 

• First, make the Bilo-Bilo by combining the glutinous rice flour, water and ube flavor (if using) in a bowl. Mix well to combine then shape into small balls, slightly bigger than marbles. Size should be close to the size of the other ingredients.
• In a big pot, place all the ingredients to make coconut soup. Bring the mixture to a boil then lower the heat and simmer for 5 minutes.
• Add taro and sweet potato cubes and cook for 5 minutes. Then, add the sliced saba (plantains). Cook for about 3-5 minutes (until tender).
• Slowly add the bilo-bilo. Stir well then sprinkle the chia seeds. Cook for 3 more minutes. Taste to check if you need more sugar. Turn the heat off and serve warm.

Notes

*The liquid thickens more as it cools. If you want it thinner, simply add about 1 more cup of water to the coconut soup.