This is another merienda option. Nilupak is traditionally made with mashed kamoteng kahoy (yucca root), kamote (sweet potato) or saging na saba (banana). Here we’ll use saging na saba. Serves 4 to 6.


  • 15 cups saging na saba (banana), peeled and cubed
  • 2 cans condensed milk
  • 1 cup grated coconut
  • 4 teaspoons butter, melted

Cooking Directions

  1. Boil saba so they’re soft, but not soggy and mash them.
  2. In a skillet or wok over low heat, combine all ingredients and mix until blended.
  3. Serve on a platter or banana leaf and enjoy!

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