The first time I tasted young ubod was in Bacolod. Ubod is the heart of the coconut palm. In Central Luzon, killing the coconut to harvest it’s heart is not done. Usually when the coconut palm has reached it’s low productive state, is when the heart of the coconut is harvested because to harvest it’s heart, one must kill the coconut. In the Visayas, coconut palms are planted just for it’s heart; it’s main intention is not the fruits for harvest. The difference in the heart is the sweetness and tenderness compared to a very mature coconut palm.


  • 1 kilo ubod (heart of coconut) – sliced julienne against the grain and soak in buko juice
  • 2 tablespoons finely crushed garlic
  • 1/2 cup finely chopped onion
  • 1/2 cup cooking oil
  • 1 tablespoon tajure (salted/fermented bean curd)
  • 250 grams small shrimps (school shrimps) – steamed, peeled and cubed
  • 250 grams pork belly – boiled till tender and sliced into 1/4-inch by 1-inch strips
  • 1 buko (young coconut) – the water to be used to soak the sliced ubod and the meat sliced julienne
  • 1 teaspoon salt
  • 1 teaspoon freshly grated black pepper
  • 1 tablespoon sugar


  1. Using a wok, over medium heat, saute garlic in oil till light golden tan.
  2. Add the onions and continue to saute till the onions are translucent.
  3. Put in the tahure and mash into the garlic/onion mixture.
  4. Add in the pork belly and shrimps and saute for 1 minute.
  5. Put in the ubod, drained from the buko juice, and simmer covered for about 30 minutes or till the ubod is tender; make sure you toss the mixture every 5 to 10 minutes to prevent burning the bottom.
  6. Season with salt, pepper and sugar.
  7. Taste and adjust and serve.

You can serve this dish as it is or you can make Lumpiang Sariwa Sauce