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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 237.7
  • Total Fat: 11.1 g
  • Cholesterol: 46.8 mg
  • Sodium: 524.7 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 22.5 g

View full nutritional breakdown of Chicken Satay with Vegetables calories by ingredient
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Chicken Satay with Vegetables

Submitted by: CHEF_MEG
Chicken Satay with Vegetables

Introduction

Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion! Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion!
Number of Servings: 6

Ingredients

    Marinade:
    1 T coconut milk
    1 T brown sugar
    2 T low-sodium soy sauce
    2 cloves garlic, chopped
    1 t cumin
    1 lemon, juiced

    Sauce:
    1/4 cup natural, no salt added peanut butter
    1 lemon, juiced
    1/4 teaspoon red pepper flakes
    1 T hot curry paste (use mild if you don't like much heat)
    3 T low-sodium soy sauce
    1 T light coconut milk
    1/2-3/4 c water

    Vegetables and Chicken:
    16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes
    1 T peanut oil
    2 c carrots, shredded
    1 onion, sliced
    1 c mushrooms, sliced
    1 c broccoli florets
    1 c sugar snap peas
    1 red bell pepper, sliced

Directions

Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.
Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator, drain off excess marinade. Stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot.
Makes 6 two cup servings.

Editor's Cooking Notes:
For a complete meal, serve with brown rice or rice noodles.

If you're watching your sodium, reduce the amount of soy sauce, but keep in mind that it will affect the balance of flavors in the sauce.

We used all-natural peanut butter for a fresh taste and healthy dose of real nuts. Chef Meg served hers over rice noodles (95 calories per half-cup serving), but you could also serve this with brown rice.


Number of Servings: 6

Recipe submitted by SparkPeople user CHEF_MEG.






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Member Ratings For This Recipe



  • 226 of 226 people found this review helpful
    Any ideas about what to do with the remainder of a can of coconut milk? I's rather an expensive ingredient to only use 2 Tablespoons with few other recipes to use it in my rotation. Then other recipes I see using coconut milk tend to call for a whole can... What to do...? - 9/1/09

    Reply from CHEF_MEG (9/1/09)
    Freeze it in an ice cube tray, then pop the cubes into a plastic bag and store them in the freezer. Pull out cubes each time you need them in a recipe.


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  • Incredible!
    35 of 36 people found this review helpful
    I made this tonight and it was awsome, very fresh and a nice balance between the spice and lemon flavor. Will be making this again and again. It is so much food for the calories too, I was STUFFED. - 9/2/09

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  • Good
    27 of 42 people found this review helpful
    Great idea but 41% calories from fat!!!Healthier version: coconut milk is almost all fat (Trader Joe's light is 90% fat) - use low sodium chix broth instead. Second, I'm using half the chicken and half tofu to cut cholesterol in half. - 10/29/09

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  • Incredible!
    26 of 26 people found this review helpful
    Yummy yummy combination of flavors, peanuty, spicy, and lemony. I used a bag of frozen mixed stir fry veggies and some red curry powder instead of paste, just the right amount of spiciness for me.
    And thanks ChefMeg for the tip on freezing the rest of the coconut milk. - 9/13/09

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  • 21 of 21 people found this review helpful
    Fablous receipe. Buy the powder coconut milk.
    specialty Thai or German food stores - 12/6/09

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  • Very Good
    19 of 20 people found this review helpful
    I finally tried to make it last night. Despite a few shredded fingers while preparing the carrots, using ground chicken instead of diced, and only putting half the curry paste in the mix, it was good! I'll try using more of the curry paste next time. And the coconut milk freezes nicely! - 9/24/09

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  • 17 of 17 people found this review helpful
    to Ecklectici:
    I put leftover coconut milk into several small plastic containers and freeze. It does last nicely in the frig, so when you get out a container and don't use it all, find another recipe. If you google Thai and coconut milk, you will find lots. - 10/29/09

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  • Incredible!
    15 of 16 people found this review helpful
    I didn't have peanut oil, so used light olive. Also used chicken tenderloins, easier to cut up. Delicious. Everyone who tried it loved it. Will definitely make it again. - 11/4/09

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  • Good
    14 of 14 people found this review helpful
    This was tasty but a little bit too lemony for my tastes. I'll probably cut the lemon in half next time. - 9/27/09

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  • 13 of 18 people found this review helpful
    swanson makes this new coconut broth. i brought it but had no idea what i was going to do with it...this gave me some ideas. looks yummy. - 9/1/09

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  • Very Good
    12 of 12 people found this review helpful
    I made this without the curry paste as I could not find it in the store. I served everything separately (3 bowls: veggies, chicken, sauce) so the kids would be more apt to try it. They really liked it and my husband said, "Outstanding!" - 1/5/10

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  • Very Good
    12 of 12 people found this review helpful
    Not quite what I would think of as chicken satay, but still very good. I used lime juice instead of lemon and medium curry paste instead of hot. It was still spicy, but we liked the heat. I'll be using the frozen coconut milk (thanks for the tip!) and leftover curry paste to make this again. - 10/29/09

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  • 11 of 13 people found this review helpful
    Alternate to coconut milk: mayonaise and half and half with a few drops of coconut extract. i need to experimen with something with less caloies than half and half.learned this from my Samoan exhusband. - 3/27/10

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  • Very Good
    10 of 12 people found this review helpful
    I'd make it again, but I'd definitely chop the veggies beforehand. - 9/18/09

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  • 9 of 9 people found this review helpful
    Wonderful! The minute amount of added sugar and oil per serving just added to the taste. Even my diabetic mom's able to eat it. - 10/29/09

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  • Good
    9 of 14 people found this review helpful
    sauce was too spicy for the kids - 8/5/09

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  • Very Good
    8 of 28 people found this review helpful
    I make some what the same stir fry BUT no sugars or unhealthy oils are in it. - 9/1/09

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  • Very Good
    7 of 7 people found this review helpful
    I really love peanut sauce, and this makes a terrific relatively-low-calorie version. I made a bunch and froze individual servings in ziploc bags. Now I am enjoying it over brown rice or couscous. - 6/13/10

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  • Very Good
    7 of 7 people found this review helpful
    This was delicious, not too spicy or too lemony as some other reviewers have said. The only problem I had was the serving size of the completed dish did not match the amount of food it said there would be ... maybe 4 servings of 2 cups each, provided the measuring cups aren't quite full. - 11/1/09

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  • 7 of 18 people found this review helpful
    Is 1 frozen cube of coconut milk be equal to 1Tbsp? Also, did you actually want us to purchase 2
    different cans of coconut milk? Regular coconut milk for the marinade and light for the sauce. Please, keep in mind that many of us live in rural areas, and some ingredients are hard to get & costly. - 10/29/09

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  • 7 of 11 people found this review helpful
    Feel free to use mild curry sauce if the hot is too spicy. - 8/6/09

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  • Incredible!
    6 of 6 people found this review helpful
    Amazing! I was a little skeptical but intrigued enough to try it. My hubby was already planning what he'd eat instead when he didn't like this, but we both LOVED it and will make it again and again. Couldn't find curry paste in my rural area, so used curry powder instead. Served with wild rice. - 6/12/10

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  • Incredible!
    6 of 6 people found this review helpful
    I made this tonight and served it over white rice. Awesome!! I made my kids something else knowing they would not like all the veggies but really so I would have more for lunch tomorrow. Great dish. - 1/4/10

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  • Bad
    6 of 41 people found this review helpful
    Too much sodium - 9/19/09

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  • Incredible!
    5 of 6 people found this review helpful
    Excellent. Made this last night. Added green beans to the vegetable mix as well. My husband and company enjoyed it very much, served over brown rice. - 10/30/09

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  • 3 of 12 people found this review helpful
    I plan to try this next week. - 9/2/09

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  • 2 of 2 people found this review helpful
    This is Lindseys bf, too lazy to log into my own account. I was so excited to make this, that I cooked the sauce early. I let it reduce for a bit, and discovered this would make perfect wing sauce. - 1/13/11

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  • Very Good
    2 of 2 people found this review helpful
    Made a few substitutions with curry powder instead of paste and less lemon as i am not super fond of lemony things. - 10/29/09

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  • 2 of 3 people found this review helpful
    To DebsGottaLoseIt and JennJenn00:
    Possibly the red pepper that's too spicy for you. Try halving and use mild or med curry, then taste. Add more space later if you find you like more. (Remeber spice develops over time once it hits the oil... ie. if you keep leftovers in fridge). - 10/29/09

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  • 2 of 9 people found this review helpful
    Sounds good! I was a little overwhelmed by the amount of ingredients at first, but when I read more closely I realized I have most of them already. :) Can't wait to try it. - 9/1/09

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  • Good
    2 of 8 people found this review helpful
    too spicy
    - 9/1/09

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  • 2 of 9 people found this review helpful
    I make a similar recipe, from Canadian Heart & Stroke Foundation. This one looks good, too.! - 9/1/09

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  • 2 of 8 people found this review helpful
    I've added coconut milk to my grocery list so I can make this recipe.
    Thanks Chef Meg - 9/1/09

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  • 2 of 9 people found this review helpful
    I am trying this tomorrow night....but I don't see how 6 cups of vegetables plus 1lb of chicken is going to transform into 12 cups of food...regardless, it looks delicious and I can;t wait to try it. - 8/19/09

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  • Incredible!
    1 of 2 people found this review helpful
    I luv this recipe, it sounds just perfect. - 9/18/12

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  • Very Good
    1 of 1 people found this review helpful
    I loved it! The husband and kid were very happy!
    I used mild (green) Thai curry instead of red so it cut the heat way down. I also used chunky peanut butter (forgot to buy the no salt kind while at the store) everyone loved the peanuts in it! A bit higher in fat bit I risked the fat for the flavor. - 4/5/12

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  • Good
    1 of 1 people found this review helpful
    I didn't have broccoli and peas, but I only got 4 cups of food. If I had then, it would have been 6 cups. Is the proper serving size 2 cups each? The picture shows a traditional satay, but the recipes makes more of a stir fry. - 11/16/11

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  • Incredible!
    1 of 1 people found this review helpful
    Subbed more veggies for the chicken and it was great. Try zucchini, yellow squash, cauliflower - GREAT! Meat isn't needed to make this dish delish! - 3/20/11

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  • Very Good
    1 of 2 people found this review helpful
    Sounds really great. I don't eat meat, but I think this would work with my soy chicken strips. I'll let you know - 3/20/11

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  • 1 of 1 people found this review helpful
    Coconut is a healthy fat; and you are talking about only 2 tablespoons, 1 in a marinade and 1 in the sauce in a recipe that serves 6. The PB is what's adding the fat, and it's a "good for you" fat - so don't worry about it! This looks great. And served with rice, it's less than a 500 calorie meal! - 12/29/10

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  • Very Good
    1 of 1 people found this review helpful
    I use powdered coconut milk, so I can use as little or as much as a recipe calls for, without any wastage... - 9/9/10

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  • Incredible!
    1 of 2 people found this review helpful
    We replaced the coconut milk with skim milk and increased the brown sugar just a smidge for the sweetness and doubled the amount of curry paste (we are super spicy eaters) and it was fantastic! - 7/10/10

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  • Bad
    1 of 7 people found this review helpful
    2.6 oz chicken per person? - 5/5/10

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  • Incredible!
    1 of 1 people found this review helpful
    absolutely wonderful with a really authentic flavour. i found my peanut butter to be quite dry and as a result had to add another cup of water to the sauce, but it made no difference to the flavor. made 6 very large servings, all of which disappeared very quickly. couldn't fault a thing. perfect! - 4/30/10

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  • Incredible!
    1 of 1 people found this review helpful
    Hadn't enough lemons at home so used half and it was still very good. A new favorite. Used light coconut milk. My 2 year old didn't find it too hot, but just in case I had pulled out her portion ahead of saucing, then served sauce on the side. Thanks for this excellent and easy recipe! - 4/28/10

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  • Incredible!
    1 of 1 people found this review helpful
    I substituted the coconut milk and water for low-sodium chicken broth, and used a bag of frozen veggies as recommended in some comments. It was awesome, very easy, and very filling. - 4/14/10

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  • 1 of 3 people found this review helpful
    Sounds delicious but too "high maintenance" for me! - 4/1/10

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  • Incredible!
    1 of 1 people found this review helpful
    Made this for dinner tonight. This one is a keeper -- and so far the best recipe (according to my teen kids and husband). I tripled everything (especially the brocolli) - leftovers tomorrow. Only question is the portion/calories to assign - not real clear. - 3/7/10

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  • Incredible!
    1 of 1 people found this review helpful
    My husband absolutely raved about this recipe. I added some celery but otherwise followed it. I am trying to cook some healthier food for him and this is a good addition. - 2/18/10

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  • 1 of 4 people found this review helpful
    good, but coconut milk is so expensive and hard to find in a rural area - 2/17/10

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  • Very Good
    1 of 1 people found this review helpful
    A hit with hubby and kids. I used green curry and omitted the red pepper to keep it kid friendly. I used spinach and baby corns and skipped the brocolii. I may add more spice and less lemon juice to sauce next time but very good and loaded with veggies. - 2/3/10

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  • Very Good
    1 of 1 people found this review helpful
    This was great, my husband even liked it! He doesn't like much. Used lite coconut milk & curry powder. Wasn't too hot at all. Will definetly make again. Love it! - 1/30/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this last night for my family and it was DELICIOUS!! We all loved the peanut sauce. I used half of the curry paste and not quite all the lemon it called for. Will make this one again! - 1/24/10

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  • Very Good
    1 of 2 people found this review helpful
    don't like curry, so I didn't use it. This was very tasty - 1/23/10

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  • 1 of 2 people found this review helpful
    I'd love to try this recipe, but need to figure out how to adjust the recipe for one person. Oh. well, maybe I'll adjust into 3rds, and save 2nd half for another evening. - 1/23/10

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  • 1 of 2 people found this review helpful
    tasty and not too complicated - 1/23/10

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  • 1 of 1 people found this review helpful
    great but also substituted some of the coconut milk for a lower cal version. - 1/11/10

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  • Very Good
    1 of 1 people found this review helpful
    Tried this tonight, used veggie chicken and light coconut milk. It was great!! - 1/6/10

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  • 1 of 3 people found this review helpful
    use coconut milk left over in smoothy other chicken dishes over ice cream - 11/7/09

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  • 1 of 5 people found this review helpful
    Going to make a vegan version of this guy. Looks tasty! Plus, except for that pesky chicken, it's already vegan. So, it should be easy peasy! Mmm. - 10/29/09

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  • 1 of 6 people found this review helpful
    Sounds great! But what could be subbed for mushrooms? allergic... - 10/29/09

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  • 1 of 8 people found this review helpful
    looks yummy im going to try it - 10/29/09

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  • 1 of 8 people found this review helpful
    this sound great !! i am so going to make this for dinner thanks so much yum - 10/20/09

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  • Incredible!
    1 of 16 people found this review helpful
    i KNOW THIS HAS TO BE GOOD SO, i WILL GIVE A 4 STAR RATING FOR THIS RECIPE! - 9/15/09

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  • 1 of 9 people found this review helpful
    I'll try it soon. For the person who wanted to know how to use the left over coconut milk.....I always use one can when I cook beans. - 9/7/09

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  • 1 of 10 people found this review helpful
    looks Good, I will be trying it soon - 9/1/09

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  • will have to try (and Spark - can you please allow us to "like" or otherwise save a recipe to our "reviewed" recipes without actually reviewing them?) - 3/19/14

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  • Great instructions! This is the first time I haven't ruined food cooked with a wok :) The sauce was a wonderful consistency too. - 1/29/14

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  • Going to try it next week. - 8/16/13

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  • 0 of 1 people found this review helpful
    Recipe sounds yummy BUT why does the picture you use look like the chicken was grilled/cooked on a kabob. A little confused. - 8/16/13

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  • 0 of 1 people found this review helpful
    I feel stupid asking, but - where do the skewers come into it? - 8/16/13

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  • I made this for the first time last night. Although I thought it was very good, I was hoping for more peanut butter flavor to come through. The recipe is definitely a keeper, but next time, I will add more peanut butter. - 7/7/13

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  • Wow I'm impressed, just made this was the first time my fiance has lit up after the first mouthful. Think this will be a real favourite in our home now. - 7/3/13

    Reply from CHEF_MEG (7/9/13)
    Wonderful news. Thanks for sharing.
    Chef Meg


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  • I was a little confused about whether to drain off the marinade before stir frying the chicken. I didn't, but will next time. This was tastey and I loved that it had so many veggies. - 6/18/13

    Reply from CHEF_MEG (6/26/13)
    Great tip! I'll make a note in the reicpe to drain off the excess marinade. Chef Meg


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  • I didn't have time to marinate the chicken, so this is basically just a review of the sauce - and it was delicious! Used a curry paste recipe from the BBC, skipped the coconut milk and just used regular, used a no-sodium substitute (garlic vinegar + molasses) for half the soy sauce...and it was YUM. - 6/1/13

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  • Was very good. I didn't used the marinated, the chicken I used was precooked and marinated diced chicken. Did not have coconut milk used sweet milk. Served over 1/3 cup of rice. Everyone including my grandson of 6 and granddaughter of 10 loved it. These children are very picky eaters. A big hit . - 4/7/13

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  • 0 of 1 people found this review helpful
    I can't wait to try this! - 4/5/13

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  • I wonder if it would be good with Almond Butter instead of Peanut Butter, thinking about going Paleo. - 4/5/13

    Reply from CHEF_MEG (4/8/13)
    Yes! That would be a perfect sub. Chef Meg


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  • Easy and very yummy. I husband added more spice and had thirds! - 3/12/13

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  • This recipe was so easy to prepare and serve, and was enjoyed by everyone at a recent dinner party. My mother-in-law asked for the recipe - high praise! The flavor, color and texture are wonderful, and it is healthy too. - 2/17/13

    Reply from CHEF_MEG (2/18/13)
    That's a win win in my book. Glad you liked the reicpe. Chef Meg


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  • I can not belive how AMAZING this recepie is!!!! I have a 1.5 year old, a 6 year old and dad and me and we all LOVED IT!!! I am looking forward to cook this next week again. Thank you so much!!!!!!!!!!! - 1/19/13

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  • 0 of 1 people found this review helpful
    Recipe looks awesome but a wee bit concerned about the fat content and why is there no sugar content listed? - 11/7/12

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  • O.K.
    0 of 1 people found this review helpful
    WHY are you adding brown (or ANY) sugar to a main course recipe??? Hun, this is why I cook my OWN food, so I don't have to see sugar in real food. - 10/1/12

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  • This was one of the most amazing recipes I have ever found on SP. I used mild chili paste, but otherwise tried to keep the recipe the same. We loved it, and I'll be making this again and again! - 7/29/12

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  • 0 of 1 people found this review helpful
    Can another nut butte rbe used - allergic to peanuts. - 7/16/12

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  • 0 of 1 people found this review helpful
    Great idea, Chef Meg, on what to do with the left over coconut milk. I will definitely be trying this recipe. - 7/13/12

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  • Loved the marinade! - 6/30/12

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  • pretty neat recipe--tasty--- - 6/29/12

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  • Good. - 6/28/12

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  • 0 of 1 people found this review helpful
    I am excited to try this recipe as this is my favorite thing to order when we go to a Thai restaurant. - 6/28/12

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  • 0 of 1 people found this review helpful
    I am going to substitute tofu for the chicken!!!
    Can't wait to try this! - 6/28/12

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  • Delicious - 6/27/12

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  • Excellent!!! - 6/27/12

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  • 0 of 1 people found this review helpful
    sorry but too much work! and the cost would be a lot! I,m on a budjet but sounds good! - 6/27/12

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  • 0 of 1 people found this review helpful
    It sounds nice but why can't you actually use a photo of the dish - the recipe never mentions kebab sticks, yet the picture is clearly of kebabs and totally different vegetables. My pet peeve with this website! - 6/27/12

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  • LOVE this..... great flavor, easy prep - 6/1/12

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  • Was ok but nothing that I would make again. - 5/30/12

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  • 0 of 1 people found this review helpful
    Can the leftover coconut milk be used in beverages such as iced coffee? - 5/30/12

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  • 0 of 1 people found this review helpful
    Use the remaining coconut milk to coat banana chunks and add some cinnamon - yum! This was our favorite breakfast item when we went to Hawaii - 5/30/12

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  • 0 of 1 people found this review helpful
    I am allergic to soy. What can I use instead of it? - 5/12/12

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