Guinataan (Coconut Pudding)

Demonstrated by: Geri Aranaydo.
Favorite Filipino Desserts - May 15, 2005.



Guinataan (Coconut Pudding)

  • 1/2 cup mochiko (glutinous rice flour)
  • 3 tablespoons water
  • 1/2 lb white sweet potato, cut into 1/2-inch cubes
  • 1/2 lb purple sweet potato, cut into 1/2-inch cubes
  • 1/2 lb taro, cut into 1/2-inch cubes (optional)
  • 1 can (13.5 oz) coconut milk
  • 3/4 cup sugar
  • 3 1/2 cups water
  • 1/4 cup tiny dry pearl tapioca


  1. Mix mochiko with the 3 tablespoons water to make stiff dough, adding a little more water if necessary so that the dough holds together.
  2. Shape into 1/2-inch balls.
  3. In separate saucepans, boil each of the sweet potatoes and taro in water until done; drain.
  4. In a large saucepan, combine the coconut milk, sugar, and the 3 1/2 cups water.
  5. Cook on medium heat, stirring constantly, for 5 minutes.
  6. Add mochi balls and tapioca.
  7. Cook, stirring occasionally, for 15 more minutes or until mochi balls float and the tapioca pearls are clear.
  8. Add the sweet potatoes and taro; cook for another 5 minutes or until heated through.

Makes 10 servings.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.