House of Coconuts

Text and Photos by Monica Mei V. Cariño

AT FIRST glance, the Coconut House along Esteban Abada St., with its display of coconut products, may seem like the usual virgin coconut oil store. Described by owners as a café, ice cream bar, and dry goods store in one, the restaurant will definitely treat diners to a unique experience.

The Coconut House has an interesting ambiance rarely seen in many other restaurants. The trellis, serving as the entry way, is enveloped with vines. Chairs carved from coconut trunks create a rustic feel, reminiscent of simple, provincial life. Stepping inside, the wooden interiors, mismatched chairs, and the breeze from the open windows provide an unadorned and open atmosphere.

Coconut House’s menu is extensive and even overwhelming. But the staff is quick to notice the discomfort of new customers and quickly recommends their best-sellers.

Pancit Buco (P95), described as an original Coconut House creation, uses crunchy buko strips instead of noodles. It’s sweet and sour oyster sauce is adequate. The dish comes sprinkled with vegetables and a small serving of shrimp.

For appetizers, there is the vegetarian Coco Okoy (P45) which are paper-thin slices of coconut strips and vegetables, all slightly crisp and light. The dish is served with a spicy vinegar sauce that adds character to its flavor. It is perfect for a small group looking for a light and affordable snack.

The restaurant also serves filling rice meals that come with a complimentary glass of iced tea.

The Gatadobo (P100) is served on a sizzling plate and is drizzled with gata (coconut milk). The sweetness of the coconut milk creates a rich, grainy texture that highlights the tangy taste of the adobo. Upon serving, one can smell the enticing aroma of the crisp chicken wafting in the air.

The complimentary iced tea is unconventionally sweet and refreshing. One experiences a flavor overload upon taking a sip, as it offers a different type of sweetness by using sugarcane.

If you’re in the mood for seafood, there is the Sinaing na Tambakol sa Gata (P150). The pan-fried tuna is simmered in coconut milk and is served with vegetables. The fish is well-cooked and easy to bite into. It is complemented by the contrasting taste of its sweet and spicy sauce.

To top off your meal, Guinumis (P90) is a good choice for dessert. With ingredients such as frozen buko juice, skim milk, sago, pinipig (rice crispies), and panutsa, which is a sugar concoction from Batangas, the treat is certainly promising.

A stone’s throw away from Ateneo, the Coconut House offers an alternative to the usual hang-out. With its healthy options, reasonable prices, and distinctive ambiance, Coconut House is well worth a try. It’s distinctly Filipino cuisine, served with twists of coconut, sugar cane, and other organic flavors will surely satisfy.

Rating: 4 out of 5 g’s