Pinais na Hipon (Filipino Coconut Shrimp Parcels)

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WHAT'S SPECIAL
This Pinais na Hipon recipe is a Quezon province delicacy where plump shrimp, tender pork belly, and fresh young coconut meat are lovingly wrapped in banana leaves and gently simmered in rich coconut cream, creating an explosion of authentic Filipino flavors that perfectly capture the essence of coastal Filipino cooking traditions.

Watching “Kapuso Mo, Jessica Soho” one lazy Sunday afternoon, I discovered this hidden gem called Pinais na Hipon. The moment I saw how the locals in Quezon Province wrapped fresh shrimp and liempo in banana leaves, then cooked everything in creamy gata, I knew I had to try it!

The way the steam escaped as they opened each packet, releasing that mouthwatering aroma of coconut and seafood, instantly reminded me of my Lola’s kitchen during special occasions. After countless attempts to perfect this pinais na hipon recipe (and many FaceTime calls with my mom!), I’m excited to share my version of this traditional Filipino dish that has become our family’s weekend favorite.

I promise, once you try this Pinais na Hipon recipe, you’ll understand why people in Quezon have been making this for generations. It’s the perfect combination of fresh seafood, creamy coconut, and that distinct banana leaf aroma that just screams “fiesta!

Why You’ll Love This Recipe

  • Authentic Filipino flavors passed down through generations
  • Perfect balance of seafood and coconut
  • Restaurant-quality dish you can make at home
  • Impressive presentation for special occasions
  • Natural cooking method that locks in flavors
  • Sustainable cooking using traditional banana leaf wrapping
  • Can be prepared ahead for gatherings
Pinais na Hipon (Filipino Coconut Shrimp Parcels) Ingredients
Pinais na Hipon (Filipino Coconut Shrimp Parcels)

Pinais na Hipon (Filipino Coconut Shrimp Parcels)

Pinais na Hipon is Quezon province's prized seafood dish where plump shrimp and diced pork belly are wrapped in banana leaves with young coconut meat, then gently simmered in pure coconut cream until the flavors meld into a rich, creamy sauce. This traditional Filipino delicacy showcases the region's abundant coastal ingredients and time-honored cooking technique of leaf-wrapping, resulting in tender, aromatic parcels that burst with the natural sweetness of fresh seafood enhanced by coconut's luxurious finish.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Filipino
Servings 4
Calories 450 kcal
Difficulty Intermediate

Equipment

  • Large mixing bowl (Kaldero o malaking mangkok) For combining ingredients
  • Mortar and pestle (dikdikan) For extracting shrimp juice from heads
  • Fine-mesh strainer (salaan) For straining shrimp juice
  • Wide, shallow pan (Kawali) For gentle simmering
  • Sharp knife (kutsilyo) For preparing ingredients
  • Measuring cups and spoons (Panukat) For accurate measurements
  • Kitchen scissors (Gunting) For cutting banana leaves
  • Kitchen twine or pandan leaves (Pantali) For securing parcels
  • Heavy-bottom skillet Optional for charring parcels

Ingredients
 

For the Filling:

  • 500 g shrimp Hipon – preferably small suahe variety
  • 250 g pork belly Liempo, finely chopped
  • 2 cups young coconut meat Buko, freshly shredded
  • 1 medium onion Sibuyas, finely chopped
  • 4 cloves garlic Bawang, minced
  • ¼ cup shrimp juice Katas ng hipon
  • Salt Asin and pepper (Paminta) to taste

For Cooking:

  • 2 cups coconut cream Kakang gata
  • 6-8 banana leaves Dahon ng saging, cleaned and cut into 6-inch squares
  • Kitchen twine or pandan leaves for tying

Instructions
 

Prepare Banana Leaves (Paghahanda ng Dahon)

  • Wash banana leaves thoroughly
  • Wipe dry with clean cloth
  • Pass quickly over flame to make pliable (Pagpapalanta)
  • Cut into 6-inch squares

Prepare Shrimp Juice (Paggawa ng Katas ng Hipon)

  • Temperature: No heat required
  • Clean and peel shrimp, reserving heads
  • Pound shrimp heads with ¼ cup water
  • Strain juice through fine-mesh strainer

Make Filling (Paggawa ng Palaman)

  • Chop shrimp into small pieces
  • Combine with chopped pork belly, shredded coconut
  • Mix in minced garlic, chopped onions
  • Add shrimp juice
  • Season with salt and pepper

Wrap Parcels (Pagbabalot)

  • Place 3 tablespoons filling in center of banana leaf
  • Fold sides to form a secure packet
  • Tie with twine or pandan leaves

Cook (Pagluluto)

  • Temperature: Medium-low (160°C/320°F)
  • Arrange parcels in single layer in pan
  • Pour coconut cream
  • Simmer gently for 20-25 minutes
  • Optional: Char packets briefly over flame for smoky flavor

Tips from Lola’s Kitchen

Pinais na Hipon (Filipino Coconut Shrimp Parcels)
  1. Use freshly squeezed coconut cream for best results
  2. Keep heat low to prevent coconut cream from curdling
  3. Choose small, sweet shrimp (suahe) for authentic taste
  4. Wrap parcels tightly to prevent leaking
  5. Let parcels rest for 5 minutes before serving
 

Traditional Serving Suggestions

  • Serve hot with steamed white rice (Kanin)
  • Garnish with calamansi halves
  • Offer patis (fish sauce) on the side
  • Include fresh banana leaves as plate liners
  • Pair with ensaladang talong (grilled eggplant salad)
 

Troubleshooting

  1. Coconut Cream Curdling
    • Solution: Keep temperature low, never allow to boil
  2. Banana Leaves Breaking
    • Solution: Properly heat leaves to make pliable
  3. Filling Too Wet
    • Solution: Drain excess liquid before wrapping
 

Ingredient Alternatives

  • Banana Leaves → Parchment paper or aluminum foil
  • Fresh Coconut → Packaged coconut cream
  • Suahe → Regular shrimp, chopped
  • Pork Belly → Ground pork
  • Fresh Buko → Packaged young coconut strips
 

Storage & Reheating

  • Refrigerate: Up to 3 days in airtight container
  • Freeze: Up to 1 month (without sauce)
  • Reheat: Steam for 8-10 minutes or microwave with damp towel
 

Variations

  1. Spicy Version (Maanghang)
    • Add chopped bird’s eye chilies
  2. Seafood Deluxe
    • Include crab meat and squid
  3. Vegetarian Option
    • Replace meat with mushrooms and bamboo shoots
 

FAQs

Q: Can I make this ahead? A: Yes, prepare up to 24 hours ahead and reheat before serving.
Q: How do I know when it’s done? A: Shrimp should be pink and pork should be tender.
Q: Can I freeze the parcels? A: Yes, freeze without sauce for up to 1 month.
Q: What can I substitute for banana leaves? A: Use parchment paper or foil, though flavor will differ.
Q: How spicy is this dish? A: Traditional version is mild; add chilies for heat.
 
Pinais na Hipon (Filipino Coconut Shrimp Parcels)
Pinais na Hipon (Filipino Coconut Shrimp Parcels)

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 28gFat: 32gSaturated Fat: 61gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 246mgSodium: 580mgPotassium: 990mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 6mgCalcium: 107mgIron: 5mg
Tried this recipe?Let us know how it was!

The Story Behind Pinais na Hipon (Filipino Coconut Shrimp Parcels)

Growing up in coastal Quezon province, my Lola always said that the best Filipino recipes come from necessity and abundance. Pinais na Hipon perfectly embodies this wisdom, born in the fishing villages where fresh shrimp was plentiful and coconut trees lined every shore. Local families would wrap the day’s catch in banana leaves, a natural preservation method that became the foundation of this beloved dish.

What makes Pinais na Hipon (wrapped shrimp in coconut milk) special is its ingenious combination of the region’s most abundant ingredients. The coastal communities of Quezon discovered that wrapping fresh suahe (small shrimp) with grated young coconut in banana leaves created a natural steaming pocket, intensifying the seafood’s sweetness. Later, enterprising home cooks added chopped liempo (pork belly) to create a richer, more luxurious version that’s now served in Filipino restaurants across the country.

The cooking method itself tells a story of Filipino ingenuity. ‘Pinais’ comes from the word ‘pais’, which means to wrap in leaves before cooking – a technique our ancestors used long before aluminum foil existed. This traditional preparation method doesn’t just make the dish convenient to cook; it infuses the shrimp and pork with the distinct, subtle aroma of banana leaves while keeping the coconut cream from curdling, a secret that Quezon province’s expert cooks have perfected over generations.

Today, this traditional Quezon delicacy remains a testament to Filipino coastal cuisine, where the bounty of both land and sea comes together in perfect harmony. Whether served at family gatherings, fiestas, or casual weekend meals, Pinais na Hipon continues to capture the hearts (and palates) of food lovers who appreciate authentic Filipino flavors and time-honored cooking traditions.

Pinais na Hipon (Filipino Coconut Shrimp Parcels)

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