Guinataang Langka (Jackfruit with Coconut Milk)

January 27, 2021
Guinataang Langka

One of my favorite seasonal fruit is Langka or Jackfruit. One simply has to get used to its very strong smell and taste to enjoy this luscious fruit.

Besides, what is halo-halo without langka? Nothing! What is guinataan bill-bilo without langka? Nil!

I have a recipe, which my father loved – Candied Langka. And my forever favorite turon ng saba with langka – to live for!

Now aside from all these exotic desserts, one can also make use of the jackfruit while it is still unripe – and that is to make it into a vegetable stew. Here I offer to you an old favorite – Guinataang Langka or Jackfruit with Coconut milk.

Guinataang Langka (Jackfruit in Coconut Milk)

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By Marianne de Leon Serves: 6-8
Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour

Unripe jackfruit is simmered in coconut milk and spices to make this traditional Filipino dish that pairs well with fried fish and meats.


  • 1 kilo peeled, unripe jackfruit or langka (if with peel, buy 2 kilos)
  • 1 tablespoon salt
  • Water for blanching the langka
  • ¼ cup cooking oil
  • 1 tablespoon minced garlic
  • 1 cup chopped onions
  • 1 tablespoon ginger - sliced julienne
  • 1 sili mahaba (lady finger chili) - seeded and sliced into tiny bits
  • 1 teaspoon turmeric powder or fresh (sliced into bits) - optional
  • 1 teaspoon salt
  • 1 cup pure coconut milk
  • ½ cup water



Slice the jackfruit by first removing the thick, thorny skin.


Then remove the center piece of the jackfruit.


Cut into 1 by 2-inch cubes or pieces.

It is very important that you blanch the jackfruit.


In a casserole place the jackfruit and pour in enough water to totally submerge the jackfruit.


Put in 1 tablespoon of salt.


Place over fire and bring to a boil and then simmer till the jackfruit is almost tender. This is about 20 minutes.


Drain the jackfruit from the boiled water; this tastes very acrid; and that is why we have to blanch the jackfruit.

Cooking the dish


In a medium sized saucepan, set over medium-low heat, pour in the cooking oil after the pan has warmed up a bit.


Begin to sauté the garlic, onions, ginger, and chili until the onions have become translucent.


Add the turmeric, if you want.


Put in the blanched jackfruit and sauté for 1 minute.


Pour in the coconut milk and water.


Continue to simmer and stir for about 10 minutes.


Taste and season with salt or fish sauce if you want.


Continue to simmer for another 10 minutes or until the jackfruit is very tender.


Serve with hot rice.

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