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Ginataang Halo-Halo 3
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5 from 1 vote

Ginataang Halo-Halo

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!
Prep Time25 mins
Cook Time25 mins
Course: Dessert, Snack
Cuisine: Asian, Filipino
Servings: 6
Author: Pam from PinoyBites


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

Here's How:

  • 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.


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