Coconut Milk and Jackfruit Ginataan Dessert Soup
A warm Filipino dessert soup combining tender jackfruit, sticky rice balls, and creamy coconut milk sweetened with brown sugar and pandan leaves. This filipino-inspired desserts ready in about 35 minutes layers ripe jackfruit, cut into 1-inch pieces, glutinous rice flour, water (for dough) into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup ripe jackfruit, cut into 1-inch pieces
- 1 cup glutinous rice flour
- 1/2 cup water (for dough)
- 3 cups coconut milk
- 1/2 cup packed brown sugar
- 2 leaves pandan leaves, tied in a knot
- 1/4 tsp salt
- 2 cups water (for cooking soup)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1 cup glutinous rice flour with 1/2 cup water. Mix and knead until a smooth dough forms. Pinch off small pieces and roll each into 1/2-inch balls. Set aside.
- Step 2: In a large saucepan, combine 3 cups coconut milk, 2 cups water, 1/2 cup packed brown sugar, 1/4 tsp salt, and 2 pandan leaves tied in a knot. Bring to a gentle boil over medium heat.
- Step 3: Carefully add the rice balls to the simmering coconut mixture. Cook for 8-10 minutes until the balls float to the surface and are cooked through.
- Step 4: Add 1 cup ripe jackfruit pieces and continue simmering for 3 more minutes to warm the fruit and infuse flavor.
- Step 5: Remove pandan leaves and ladle the warm ginataan into bowls. Serve as a comforting dessert or snack.
Frequently asked questions
How long does Coconut Milk and Jackfruit Ginataan Dessert Soup take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Coconut Milk and Jackfruit Ginataan Dessert Soup?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Coconut Milk and Jackfruit Ginataan Dessert Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Milk and Jackfruit Ginataan Dessert Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Milk and Jackfruit Ginataan Dessert Soup?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
