Binignit is aVisayandessert soup from the centralPhilippines. The dish is traditionally made withglutinous rice cooked incoconut milk with various slices ofsabá bananas,taro,ube, andsweet potato, among other ingredients.^[1][2][3] It is comparable to various dessertguinataán (coconut milk-based) dishes found in other regions, such asbilo-bilo. Among theVisayan people, the dish is traditionally served onGood Friday ofHoly Week.

Binignit is also calledginá-tan inBikolano,tabirák inMindanao Cebuano,alpahor inChavacano,wit-wit inHiligaynon,ginettaán, tambo-tambong, and paradusdos inIlokano,ginat-an (orginat-ang lugaw) inWaray andHiligaynon/Ilonggo,kamlo in westernIloilo,scramble inTuguegarao City,linugaw inBacolod, andeangkuga by Akeanons in Aklan. It is also sometimes calledtabirak in Cagayan de Oro and Misamis Oriental.

Binignit is considered a type oflugaw (rice gruel) andguinataán (dishes cooked in coconut milk).

The meat of a mature coconut is grated and the "thick" milk (coconut cream) is extracted. Two cups of water are then added to the grated coconut, and a second extraction is made. This becomes the "thin" milk. This "thin" coconut milk extract is added to cubedkamote (sweet potato),gabi (taro) andube (purple yam), sliced ripesabá bananas,langka (jack fruit), andtapioca pearls. Sometimes, young coconut meat strips are also added. This is simmered on low to medium heat, to prevent the coconut milk from curdling.Glutinous rice (pilit) is added once the root crops have sufficiently softened and the mixture is brought to a boil; being stirred occasionally until done. Just before removal from the flame, the "thick" coconut milk is added.^[4]

The people of the neighboring island ofLeyte use ingredients such aslandang^[5] (palm flour jelly balls),jackfruit,^[5] andanise, and thicken it with milledglutinous rice. The vegetables and thepearl sago are cooked in a mixture of water,coconut milk andlandang, and sweetened bymuscovado orbrown sugar.

For the people of Panay, their version contains balls made of glutinous flour, as well as jackfruit. The balls are formed and boiled until they float, indicating that they are cooked. These are then added to the linugaw or eangkuga. This is similar to the preparation of bilo-bilo but the locals call it by eangkuga or linugaw.

A popular afternoon snack, it is best served when hot. Others serve it chilled or even frozen, eating the dessert much likeice cream. Among theVisayan people, the soup is also widely cooked and eaten for theHoly Week, especially duringGood Friday when observant Catholicsfast and avoid meat.^[6][7][8]

• Ginataan
• Ginataang mais
• Halo-halo
• Kolak
• List of soups
• Lugaw

• Glutinous rice dishes
• Philippine soups
• Philippine rice dishes
• Philippine desserts
• Coconut desserts
• Vegetarian dishes of the Philippines

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