Squid Adobo with Coconut Milk

Squid Adobo with Coconut Milk is a creamy, tasty, and savory Filipino adobo variation simmered in coconut milk to make a perfect blend of a delicious main dish. This takes 30 minutes to cook with just a few ingredients.

Have you tried my Squid Adobo I shared yesterday? Yummy! Today, our dinner is another squid adobo, but this time, I simmer my dish with coconut milk. Both are very delicious dishes with slightly different flavors.

So much yummy flavor in this adobong pusit sa gata recipe! In the Philippines, coconut milk is use in both savory and sweet dishes and desserts. It is one of my favorite ingredients to make rich and creamy dishes that please my family and friends any time. For a savory coconut dish, I want you to try my Bicol Express, Salmon Indian Curry, and Ginataang Gulay. And if you want to check sweet desserts using coconut, try my Creamy Maja Blanca, Ginataang Bilo-bilo, and Ube Halaya.

For some of us, Filipinos, adobo is the national dish in the country, although there are so many other popular dishes such as sinigang, lumpia, and pancit that also deserve all the fame. Adobo stands out from the crowd because of its unique flavor profile.

Jump to:

• Ingredients
• Instructions
• Storage and Reheating tips
• Top tip
• WHAT TO SERVE WITH THIS
• Why I think you should love this
• Related
• Let's Stay Connected
• Squid Adobo with Coconut Milk
• Notes:
• Food safety

Ingredients

Check the recipe card for the full measurement and printable version.

• Squid - Squid is the main ingredient for this seafood adobo. You can use any size of squid. Be sure to cut them in rings if you are using larger sizes to cook them faster.
• Coconut milk - It gives a rich, creamy, sweet, and nutty flavor to the dish. You can also use coconut cream, which is thicker and richer with a higher concentration of coconut fat. If using coconut cream, omit about ¼ cup and then add ¼ water.
• Aromatics - Aromatics such as onion, garlic, and ginger give aroma and boost the flavor of any type of adobo.
• Soy sauce - I use regular soy sauce. Lighter soy sauce is saltier and regular dark soy sauce is darker, richer, and more complex with a longer process of fermentation.
• Vinegar - This gives tang flavor and helps tenderize the squid while marinating.
• Bay leaves and peppercorns
• Red chili and jalapeno - For a kick and spicy adobo (optional).

Instructions

WHAT TO SERVE WITH THIS

• Plain rice
• Garlic Fried Rice
• Pancit Bihon and Pancit Miki,
• Bangus Sisig and Tuna Sisig
• Pork Lumpia, Beef Lumpia, and Vegetable Lumpia

Why I think you should love this

• Coconut milk adds a rich, creamy, and slightly sweet flavor to the dish. The combination of the savory and tangy notes of adobo with the sweetness of coconut milk creates a well-balanced and delicious taste.
• This adobong pusit sa gata has a creamy and velvety texture, providing a contrast to the tender texture of the squid.
• Coconut milk complements seafood dishes well, and its addition to squid adobo can make the dish more versatile. The combination of squid and coconut milk is popular in the many coastal regions and can be a delightful departure from the more traditional meat-based adobo recipes.
• If you want more adobo recipes, check out my Chicken Wings Adobo, Chicken Feet Adobo, Adobong Sitaw, Mushroom Adobo, and Chicken Adobo with Pineapple.

Related

Looking for other recipes similar to squid adobo with coconut milk? Try these:

Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with a high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.