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Jackfruit Recipe - Filipino style

If you are looking for a jackfruit recipe, this one is a must try. This Pinoy recipe calls for creamy coconut milk.

This jackfruit recipe is derived from the Bicol region of the Philippines where coconut milk is used for cooking just about anything. 

Jackfruit RecipeSemi-ripe Jackfruit cooked in coconut milk with ginger, garlic and lemongrass just like the way Filipino Bicolanos cook it in the province of Bicol. This dish is a native Bicol food.

Have you tried cooking jackfruit with coconut milk? We have that authentic Filipino recipe here to serve you something delicious!

I was born in Bicol Philippines so that makes me a Bicolana. In this province, people cook almost everything with coconut milk from their main dish to desserts and yes, those delicious Pinoy snacks.

I love food with coconuts. I can even drink coconut water as my main beverage. When I make this jackfruit recipe, it's as Bicolana as I can get and reminds me of my childhood in Bicol where we have so many jackfruit trees growing in the backyard.

These are just amazing prickly huge fruits that resemble Durian. And yes, they stink so good!

You  can cook these jackfruits either when they're unripe or when they're semi-ripe. It don't really matter. They all come out delicious.

Personally, I like these fruits ripened to the core from the tree and eaten as is, fully ripe and uncooked. They're so sweet, meaty and very aromatic that smells like sweet bubble gum. They really smell so good.

In this jackfruit recipe we used semi-ripe jackfruit and seeds are cooked together with the meaty flesh.

Here's how to cook Jackfruit with Coconut Milk

Semi-ripe Jackfruit cut into sections
  • About 4  or 5 cups of Jackfruit flesh from a semi-ripe jackfruit also called 'hubal' in Filipino language. Or you can just use 1/4 of the fruit if it's huge.
  • 1 cup of coconut milk (fresh or canned), more if needed
  • 2 Stalks of Lemongrass (pounded)
  • 1 thumb size of ginger (grated or smashed)
  • 1 bulb of garlic (we like it extremely garlicky)
  • Salt and Pepper to Taste

Note: Filipinos like to include shrimp (hipon), crabs (alimasag) or any type of fish in this jackfruit recipe. Bicolanos call it 'bangot'. But we are making this a vegetarian and vegan recipe as much as possible. But feel free to add some 'bangot' if you are not a vegetarian or vegan.

You can use a pot or a wok to cook this authentic Bicol recipe for jackfruit. If you don't have a wok, go and buy one. Shame on you for not having one!

If using a pot, fold the lemon grass or tie it into a knot and put it on the bottom of the pot. Add the chunks of jackfruit flesh, the ginger, garlic, salt and pepper. Pour in the coconut milk. Add about 1/2 cup of filtered water so that the liquid is just about halfway into the pot.

If using a wok a.k.a kawali, you'll be able to see where your liquid level is at. That's the beauty of using this amazing tool.

Note: If using 'bangot' which is some type of fish, then go ahead and do it. That's if you are not a vegetarian, otherwise just proceed without them. It will be just as tasty.

Bring it to a rolling boil and then lower the heat and simmer. Keep at it until the fruit is tender. Test it with a fork or just pick a piece, cool it off a bit and try it to see if it's tender enough. Yes, including the seeds.

When done, serve it over a bowl of steamed rice. It's a Filipino dish so what else would you eat it with other than rice, right?

It brought some memories back when I used to eat this dish as a kid. Back then, my Mom would put 'bangot' in it using 'hipon' (shrimp) or 'alimasag or kasag'. Though back then, we ate everything fresh and organic. It was never a problem.

Today, rivers and seas are so polluted so it's a wise choice to stay vegan or vegetarian, unless you're sure where your fish is coming from.

Coconut milk is in my DNA so I love anything cooked with it. This dish is no exception. It taste divine without the fish. I love the seeds. They taste nutty and tender.

Filipinos Number One Cooking Tool is a Wok also known as 'Kawali'. If you're serious about cooking, you need one of these:

We cooked everything using a wok back in the Philippines. We call it 'kawali' in Filipino. I still have my 35 year old 'Kawali' that I brought home when I visited the Philippines 35 years ago.  I also have a non-stick wok. There is not a day that I don't use it. This cooking tool is very versatile. If you don't have one, shame on you! Just go get one!

Here's a video on How to Eat Jackfruit

Now you know how to eat a jackfruit. It's a fruit that will keep you full for hours.


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