A rich and comforting twist on a Filipino classic, this beef adobo in coconut milk (adobo sa gata) combines tender beef short ribs slowly braised in soy, garlic, and spices, then enriched with creamy coconut milk for a luxurious finish. The result is a beautifully balanced dish—deeply savoury, slightly tangy, and mellowed with a subtle sweetness from the coconut. As part of the ginataan family (dishes cooked with coconut milk), it delivers added richness and depth while keeping the bold character of traditional adobo. Perfect served with steamed rice for a hearty, satisfying meal.
Beef Adobo in Coconut Milk
Beef Adobo In Coconut Milk
Beef adobo in coconut milk—rich, creamy and savoury with a classic Filipino twist.
- Author
- RoniB's Kitchen
- Cook Time
- 90 minutes
- Servings
- 4
- Category
- Main
- Cuisine
- Filipino
Ingredients
- 500-750 grams beef short ribs
- 1 bottle RoniB's Kitchen Adobo Sauce
- 1 can coconut milk
- peppercorns
- bay leaf
- 2 cloves garlic crushed
- 2 stalks lemongrass crushed
- 2 tsp turmeric
Directions
- Place a pan on medium heat. Add about 2 tablespoons of oil.
- (Optional) Add a few gloves of crushed garlic for a more garlicky taste.
- When the oil is hot-shallow fry the beef short ribs until golden brown. Place in a casserole.
- Pour the contents of one bottle of RoniB's Kitchen Adobo Sauce in the casserole.
- Add one can of coconut milk, a good pinch of peppercorns and a bay leaf.
- Add optional ingredients, if using.
- Place casserole on high heat until boiling. Lower heat to simmer and cook for 1-1.5 hours or until beef is tender.
- Serve immediately.
- Take out the meats from the pan and place on a platter.
- Increase heat and reduce the sauce to half or desired sauce consistency.
- Drizzle over the beef short ribs.
- Serve with steamed or boiled rice, slices of fresh tomatoes or with sweet potato mash.
- Top with toasted garlic chips.
- Heat beef short ribs in the oven for about 15-20 minutes or until heated through.
- Serve with fried rice made with some of the sauce.
- Best eaten the next day to let the flavours mature and harmonise.