Coconut “Ubod” Processing

Raw Materials:

  • Ubod ng niyog
  • Salt
  • Ascorbic acid


  • Casserole
  • Knife
  • Weighing scale
  • Chopping board
  • Cylinder
  • Stove
  • Preserving jars


  1. Choose coconut ubod free from fibrous material. Select only tender but crisp part of the trunk.
  2. Trim and wash vegetable thoroughly. Cut into slices of 2 inches long and 1-inch thick.
  3. Immerse immediately in tap water.
  4. Pack the slices into preserving jars/cans.
  5. Fill with hot 1.5% brine containing 0.1% ascorbic acid up to 1/4-inch.
  6. Exhaust to 180°F (82°C). Full seal.
  7. Process.
  8. Cool, dry and label.

source:, photo from

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