Ginataang Langka (Filipino Jackfruit in Coconut Milk)
Learn how to make ginataang langka, a hearty and unique Filipino dish! Made with young jackfruit cooked in coconut milk, it’s creamy, savory, and sweet all at once. A naturally vegan and vegetarian recipe!
A Note From Kristen
I first tried making a version of this dish while reading about Filipino cuisine and was genuinely surprised by how much I loved it. Discovering that jackfruit could taste like this — cozy, rich, and full of comforting flavors — is such a delight! I’ve since tested several versions of this dish and this is the one I was most happy with. I highly recommend making this recipe, especially if you’re a huge fan of Filipino food; I know you’ll be just as hooked on it as I am. Happy eating!
~Kristen
What is Ginataag Langka?
It’s a traditional Filipino dish that involves simmering raw jackfruit in coconut milk and flavoring it with aromatics such as ginger, garlic, and onions.
“Ginataang” means “cooked in coconut milk,” while “langka” is the Filipino word for jackfruit. Together, they create a creamy and savory dish that Filipinos often enjoy served with a side of rice. Other popular Filipino dishes with the same flavor profile are Bicol express, laing, and ginataang kalabasa (squash).
This dish can be made with meat, such as chicken, pork, anchovies, or shrimp, or it can also be entirely plant-based. Because of this, it’s one of the most versatile dishes in the Philippines.
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Ginataang Langka
01
PREP JACKFRUIT
Drain, rinse, and shred the jackfruit.
02
SAUTE
Heat the coconut oil in a skillet or saucepan over medium heat. Add and cook the chopped onion for about 3 minutes.
03
ADD AROMATICS
Stir in the ginger and garlic and cook for 1 minute, then add the green chiles (if using).
04
ADD JACKFRUIT
Stir in the shredded jackfruit, and cook for 2–3 minutes.
05
POUR LIQUID
Pour in the coconut milk and water (or broth). Add the soy sauce, salt, pepper, and coconut sugar.
06
SIMMER
Stir and bring to a simmer. Next, lower the heat and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce has thickened and the jackfruit is tender.
09
SERVE
Serve warm over rice. Enjoy!
Serving Ideas
- Pair with jasmine or basmati rice, or if you want an even bigger punch of flavor, serve with garlic fried rice (sinangag).
- Serve with ensaladang talong (Filipino roasted eggplant salad).
- Garnish with pickled papaya (atchara), green mango, or torshi.
- Top it with crispy shallots, crushed nuts, or a drizzle of chili oil.
- Want some protein? Stir in some air-fried tempeh or tofu before serving.
Expert Tips
- To shred the jackfruit’s flesh, simply squeeze and rub it with your hands – it will naturally break down into shreds.
- Siling Haba is the traditional chile used in the Philippines, but since it’s often hard to find in the U.S., I like to use serrano chiles as a flavorful substitute in this dish.
- Alternatively, if you want to give it even more of a kick, you can add other chiles such as Thai chili (very hot), jalapeno (mild to medium), or a pinch of red chili flakes.
- Avoid using ripe jackfruit for this recipe because it’s unsuitable for making savory dishes, as it’s quite sweet.
- If you want to up the nutritional value, try adding greens like spinach or moringa (malunggay).
More Delicious Jackfruit Recipes You Might Enjoy
Ginataang Langka
Ingredients
- 1 tablespoon coconut oil refined or unrefined
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 one-inch piece fresh ginger root peeled and cut into thin strips
- 2 green chilies sliced, optional – so delicious but omit if sensitive to heat; see notes below
- 1 14-ounce can young green jackfruit in brine or water drained and shredded
- 1 1/4 cups full-fat coconut milk
- ½ cup water or vegetable broth
- 1 tablespoon soy sauce or tamari use certified gluten-free if necessary
- 1/2 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon coconut sugar
Instructions
- Heat the coconut oil in a skillet or saucepan over medium heat. Add the chopped onion and cook for about 3 minutes, until soft.
- Stir in the garlic and ginger and cook for another minute, until fragrant.
- Add the green chilies, if using.
- Stir in the shredded jackfruit and cook for 2–3 minutes, letting it soak up the flavors.
- Pour in the coconut milk and water or broth.
- Add the soy sauce, salt, pepper, and coconut sugar.
- Stir well and bring to a simmer.
- Lower the heat and cook uncovered for 15–20 minutes, stirring occasionally, until the jackfruit is tender and the mixture has thickened.
- Serve warm over rice.
- Enjoy!
Notes
- To shred the jackfruit, simply squeeze and rub it with your hands – it will naturally break down into shreds.
- Siling Haba is the traditional chile used in the Philippines, but since it’s often hard to find in the U.S., I like to use serrano chiles as a flavorful substitute in this dish.