Ginataang Octopus (Octopus in Coconut Milk)

5 from 12 reviews


  • 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.