Why You’ll Love This Recipe

I adore this recipe because it brings together a beautiful mix of textures and flavors in one bowl. The chewy rice balls give it that delightful bite, while the sweet fruits and creamy coconut milk create a smooth, luscious base. I also like how flexible it is—I can make it sweeter, creamier, or fruitier depending on my mood. It’s a great dish for sharing, but honestly, I often keep an extra serving for myself because it’s that good.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Coconut Base
2 cups Coconut Milk (opt for full-fat for thicker texture)
1 cup Water (to dilute coconut milk)

For the Chewy Texture
1 cup Glutinous Rice Balls (Bilo-Bilo), can be made from scratch or bought pre-made
1/2 cup Tapioca Pearls (substitute with small round rice if necessary)

For Natural Sweetness
2 medium Sweetened Bananas, use ripe for richer flavor
1 medium Sweet Potato or Yam (can swap with pumpkin)
1 tablespoon Sugar (optional, adjust based on fruit ripeness)

Directions

1. I start by preparing the glutinous rice balls. In a mixing bowl, I combine glutinous rice flour with water, stirring until a smooth dough forms. I shape the dough into small balls about 1 inch in diameter and set them aside.

2. Next, I peel and chop the sweet potatoes into bite-sized pieces. I either boil or steam them until tender, which usually takes about 10 to 15 minutes, then set them aside.

3. In a large pot, I combine the coconut milk and water over medium heat and bring the mixture to a gentle simmer.

4. I gently stir in the sweet potatoes, glutinous rice balls, and tapioca pearls. I let them cook for about 15 minutes, or until the rice balls float to the surface, which means they’re done.

5. I taste the mixture and add sugar if I want it sweeter. Then I let it cook for another 5 minutes to allow all the flavors to come together beautifully.

6. Once done, I remove the pot from the heat and let the dessert cool slightly before serving. I like it best when it’s still warm, served in bowls with a thick, creamy consistency.

Servings and Timing

This recipe makes about 4 bowls of Ginataang Bilo Bilo. It takes around 20 minutes to prepare and 30 minutes to cook, for a total time of 50 minutes.

Variations

Sometimes I add jackfruit strips or purple yam for extra color and sweetness. For a thicker, pudding-like texture, I use less water and simmer it longer. I’ve also made it with coconut cream instead of milk for a richer, more indulgent dessert. If I want a lighter version, I use more water to thin it out.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over low heat, stirring in a splash of water or coconut milk to loosen the texture. I avoid microwaving it for too long since that can make the rice balls tough.

FAQs

Can I make the glutinous rice balls ahead of time?

Yes, I often shape them in advance and keep them in the fridge for a few hours or freeze them for later use.

Can I use canned coconut milk?

Absolutely. I prefer full-fat canned coconut milk because it gives the dessert a rich, creamy texture.

How do I know when the rice balls are cooked?

They float to the surface once they’re done cooking, which is my cue to move on to the next step.

Can I make this dessert vegan?

It already is! All the ingredients are plant-based, so it’s naturally vegan and dairy-free.

What can I substitute for tapioca pearls?

If I don’t have tapioca pearls, I use small sago or even small round rice as a substitute.

Can I serve it cold?

Yes, although I prefer it warm, it also tastes delicious chilled, especially on hot days.

How can I make it sweeter?

I add a bit more sugar or include sweeter fruits like jackfruit or ripe plantains.

Can I make it without sweet potatoes?

Yes, I sometimes use pumpkin or taro instead for a slightly different flavor.

What type of bananas work best?

I always use ripe, sweet bananas such as saba or plantains because they hold their shape and add natural sweetness.

Can I double the recipe for a crowd?

Definitely. I just make sure to use a large enough pot so everything cooks evenly.

Conclusion

I love how this Ginataang Bilo Bilo brings together the essence of Filipino comfort food in one creamy, coconut-rich bowl. It’s simple, heartwarming, and deeply satisfying, with the perfect blend of sweetness and texture. Whether I serve it warm on a cozy afternoon or chilled as a refreshing treat, it never fails to delight anyone who tries it.