Ginataang Santol (Wild Mangosteen Cooked in Coconut milk)

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A native dish from Bicol.


  • 3 kilos big santol, its thick skin peeled, seeds removed, then grated, soaked in hot water, then drained
  • 5 tbsp bagoong
  • 1 onion diced finely
  • 1 garlic head, diced finely
  • 6 coconuts – kakang gata (coconut cream), then after initial squeezing, add 3 to 4 cups hot water and squeeze again to produce more gata (coconut milk)
  • 3 to 5 tbsp sugar
  • 1 kilo ground pork
  • Salt, pepper, chili flakes


  1. Cook pork on its own until done and browning a bit.
  2. Add some oil then sauté the onion and garlic.
  3. Once the aromatics are translucent, add the bagoong and the coconut milk.
  4. Add the squeezed santol and let it boil for a while. Season to taste with salt, pepper, chili and more bagoong. Once almost done, add coconut cream.
  5. Serve with steamed rice

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