Ginataang Octopus (Octopus in Coconut Milk)

Ginataang Octopus (Octopus in Coconut Milk)

I’ve been seeing a lot of octopus in the market (palengke) lately and I’ve always wondered how to cook them I mean, I’ve tried octopus pieces and baby octopus in Takoyaki before but I’ve never tried bigger ones. Nor have I tried cooking it.

Well, there’s a first time for everything and I decided that last week was my gonna be the first time I cook an octopus. I heard that it’s delicious with coconut milk so that’s what I did. Niluto ko sya ala Bicol Express!

I sautéed onion and garlic in oil followed by the octopus pieces. Then I poured in the coconut milk and I simmered the octopus for just a couple of minutes before taking it out again so I can thicken the sauce. I did this because I might overcook the octopus and it might get rubbery. Like what I said earlier, it’s my first time to cook octopus. Sayang naman kung magiging parang bubblegum sya, diba?

You know what I discovered while I was cooking it? Octopus is already salty as it is. That’s why I didn’t season this dish with salt anymore, I seasoned the coconut milk with a little sugar to balance the saltiness of the octopus. — And it worked. There was a balance of flavor. I added sliced finger chillies for heat but if you prefer a spicier dish, you can add bird’s eye chili or siling labuyo.

This is best served with rice! *wink*

Nakapagluto na ba kayo ng octopus? Share nyo naman kung ano pang luto ang ginagawa nyo sa octopus so I can also try.


  • 1 Octopus, about 900g, cleaned and cut into pieces
  • 1 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 1 200g pack of coconut milk
  • 1 tsp sugar
  • 2 finger chilis, sliced
  • pepper to taste
  • bird’s eye chili (optional)
  1. Heat oil in a pan and sauté the onion and garlic until it becomes fragrant and translucent.
  2. Add the Octopus pieces and saute in the garlic and onion for about a minute or until it turns pink.
  3. Pour in the coconut milk and bring to a simmer, take the octopus from the sauce and season the sauce with sugar. Simmer until it thickens.
  4. Add the octopus back and add the chili. Let it cook for about 3 minutes and season with pepper to taste.
  5. You may add bird’s eye chili to make it more spicy.
  6. Turn off heat, transfer to your serving plate and enjoy.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

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