Go Back
+ servings
Print Recipe
No ratings yet


A comforting, delicious, and chickenless Binakol recipe loaded with the goodness of papaya, coconut water, and sili or moringa leaves.
Prep Time15 mins
Cook Time20 mins
Keyword: Vegan Binakol
Servings: 2 -3 people
Author: Lainey


  • 1 tablespoon coconut oil
  • 4-5 cloves of garlic peeled and minced
  • 1 medium red onion quarterly cut
  • 1 teaspoon ginger
  • 200 grams firm tofu cut into large cubes
  • 2 cups of water
  • 1 medium tomato cut in quarters
  • 250 grams green papaya* cut into wedges
  • 2-3 stalks of lemongrass tied and knotted
  • 3 cups young coconut water
  • 1 cup young coconut meat
  • 1 tablespoon salt
  • ½ teaspoon of pepper
  • 1 bunch sili leaves or 100 grams malunggay


  • In a pot over medium heat, preheat oil. Then add garlic, onion, ginger and sauté until translucent.
  • Then add tofu and fry until lightly browned.
  • Next, add water, tomato, and cover with a lid until it boils.
  • Add papaya, lemongrass, and continue cooking until it boils again.
  • Then add coconut water, coconut meat and cover with a lid for 2-3 minutes
  • Mix in salt, pepper, then add the leaves and cover the pot with a lid for 1 minute and then turn off the fire.
  • Best served immediately.
DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!