Filipino Coconut Milk Snails (Ginataang Kohol)

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Ginataang Kuhol (Coconut Milk Snails)

Snails (kuhol or kohol in Tagalog) are considered to be a delicacy in the Philippines. I must admit that at first I was turned off by the thought—but after trying it out, I discovered that I liked it. I guess you could say this is the Filipino version of French escargot.

The snails are simmered in coconut milk (gata in Tagalog), which is a common ingredient in Filipino cuisine. So it's not surprising that these two ingredients were eventually combined to create this unique dish.

Cook Time

Ingredients

• 1 pound fresh snails (kuhol), washed; available at Asian stores
• 2 1/2 cups coconut milk or coconut cream
• 2 inches ginger, julienned
• 2 teaspoons kosher salt

Instructions

1. Combine all ingredients in a pot and bring to a boil over medium heat.
2. Lower the heat, cover, and simmer for 15 minutes, or until snails are tender.

Variations

• Add your choice of greens or any vegetable.
• For a spicy dish, add sliced chilies.
• Saute garlic and onions and add it to the pot of snails and coconut milk.
• Instead of salt, season with either fish sauce or fermented shrimp paste.

Coconut Milk

Comments

Edwin Alcantara (author) from California on October 22, 2020:

Thanks Lakshmi. Yes I like to experiment.

Lakshmi from Chennai on October 22, 2020:

You are experimenting with a variety of recipes with coconut milk, looks interesting.

Edwin Alcantara (author) from California on October 21, 2020:

Yes Sp. It was an acquired taste for me too.

Sp Greaney from Ireland on October 21, 2020:

Definitely an acquired taste. I'm not brave enough to try them. But seeing a recipe with then is always interesting.

Edwin Alcantara (author) from California on October 21, 2020:

Yes it would Peggy. I like both the French escargot and this one.

Peggy Woods from Houston, Texas on October 21, 2020:

It has been many years since I have eaten escargot. Your recipe would be a different variation with the coconut milk and ginger.