Ginataan, alternatively spelled guinataan, is a Filipino term which refers to food cooked with gata – the Filipino word for coconut milk.[1] Literally translated, ginataan means “done with coconut milk”. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.

TagalogLang defines “ginataan” as “a sweet stew of root crops, fruit and other goodies cooked in coconut milk.


Here’s a recipe by PinoyFoodBlog:


1 coconut (grated) / coconut milk (liquid or powder)
1/4 kilo gabi or ube, diced) / yam or purple yam
1/4 kilo kamote (diced) / sweet potato
5 saba bananas (sliced crosswise)
8 sections of langka (in strips) / jackfruit
3 tablespoons sago  / tapioca
1 cup sugar or add more to satisfy your sweet tooth


1. Prepare the coconut cream (first press) and/or coconut milk following instructions from Extracting Coconut Cream and Coconut Milk or buy frozen or a can of coconut cream/milk.

Set aside 1 cup of thick coconut cream and 2 cups of coconut milk.

2. Boil 2 cups of coconut milk. Add tapioca, yam or purple yam.

3. Cook until half-done.

4. Add the bananas, sweet potato and jackfruit.

5. Blend in sugar.

6. Pour 1 cup thick coconut cream (first press).

7. Stir once in a while to avoid burning the bottom

8. Cook until done.

I like my ginataan to have thick yet runny consistency.


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