|Alternative names||giná-tan, tinunuan, alpahor, ginettaán, ginat-an, pinindot, ginataang bilo-bilo, ginataang halo-halo|
|Place of origin||Philippines|
|Region or state||Visayas, Mindanao|
|Serving temperature||Hot or cold|
|Main ingredients||Coconut milk, saba, taro, sweet potato, pearl sago, landang|
|16x16px Cookbook:Binignit 16x16px Binignit|
The meat of a mature coconut is grated and the "thick" milk is extracted. Two cups of water are added to the grated coconut and a second extraction is made. This becomes the "thin" milk. This "thin" coconut milk extract is added to cubed kamote (sweet potato), gabi (taro) and ube (purple yam), sliced ripe sabá (plantain) and langka (jack fruit), and tapioca pearls. Sometimes, young coconut meat strips are also added. The mixture is brought to a boil; being stirred occasionally until done. Just before removal from the flame, the "thick" coconut milk is added.The people of the neighbouring island of Leyte usually include landang (palm flour jelly balls), jackfruit, and anise, and thicken it with milled glutinous rice. The vegetables and the pearl sago are cooked in a mixture of water, coconut milk and landang, and sweetened by muscovado or brown sugar.
The soup is usually cooked and eaten during Holy Week, especially during Good Friday when the faithful are fasting. A popular afternoon snack, it is best served when hot. Some Filipinos serve it chilled or even frozen, eating the dessert much like ice cream.
It is comparable to various guinataán (coconut milk-based) dishes found in other regions such as bilo-bilo. Binignit is also called "giná-tan" in Bikolano, "tabirák" in Mindanao Cebuano, "alpahor" in Chavacano, "ginettaán" in Ilokano, and "ginat-an" in Hiligaynon and Waray.