Easiest Coconut Cauliflower Adobo.
Sharing my vegan twist on a traditional Filipino dish with this Filipino Coconut Cauliflower Adobo. I’ve swapped the chicken for nutrient-packed cauliflower and slow-braised it in soy sauce, vinegar, and bay leaves. Coconut milk adds a touch of creaminess to this sweet and tangy adobo sauce making it especially delicious. This is best served over steamed rice with fresh avocado and a side of beans. The perfect healthy, 30-minute dinner, any night of the week.
It’s officially the deep, deep, deep winter around here. We had a cold, but beautiful, snow-filled weekend. At this point, I’m not yet sick of the snow and still very much embracing the cozy weather. Hoping you all are too, because it’s only mid-January and we still have a ways to go before spring!
As I mentioned Sunday, I decided to cancel a quick NYC trip to be able to spend some time with my mom for her birthday on Saturday. It was good I did because all the snow would have caused some travel issues, which I’m not so into. I was thankful to have a nice cozy weekend home and this coconut cauliflower adobo ended up being the perfect Sunday night dinner. It’s warming and hearty, yet light and healthy at the same time.
I first made this dish back before Christmas and I’ve been excited to share the recipe with you all for weeks. So happy the day has come!!
Over the holidays my brother Red had his girlfriend, Hailey, here. We all LOVE Hailey so much, she is such a nice addition to our family’s Christmas celebrations. Hailey is part Filipino and every time she’s in town I’m excited to create a few Filipino inspired recipes.
Enter this easiest Filipino Coconut Cauliflower Adobo. No, it is not your traditional adobo, but it is my vegan take, and it sure is GOOD. It’s slightly inspired by last year’s Indian coconut butter cauliflower, but yet a completely different recipe with completely different flavors. This cauliflower is tangy, salty, and a touch spicy. It’s delicious served over rice.
If you love a quick and simple recipe, this is for you. You need one sheet pan, one skillet, and only about thirty minutes from start to finish.
Start with the cauliflower. I like to charr it under the broiler to give it a bit of texture before tossing it with the adobo sauce. This will start the cooking process and ensure the cauliflower is crisp and not mushy or soggy.
While the cauliflower is charring in the oven, mix the sauce together using a few pantry staple ingredients, soy sauce, vinegar, coconut milk, and honey. It’s a slightly sweet and tangy sauce, but made a little creamy with the coconut milk.
Next, cook some garlic and shallots in a skillet, then toss in the sauce and the cauliflower. Simmer until the sauce thickens and coats the cauliflower. And that is it. Yes, that’s it. So super simple, but yet you’re left with the most flavorful, vegetable-packed dinner…that everyone will love.
This is best served with steamed rice, topped with thinly sliced green onions, and finished with a squeeze of fresh lime juice. Trust me, the rice is a MUST. If you want to be on the super healthy side, use brown rice, but either way, don’t skip the rice. The extra sauce soaks into the rice creating a delicious bite every single time.
If you wanted to make this meal heartier, I would recommend serving this with a side of black beans and maybe some fresh pineapple chunks for a nice tropical touch. Oh! And fried plantain chips would be a really fun and delicious addition as well. A very Filipino inspired (keyword being inspired) meal that’s perfect for these cold wintry days.
And lastly, I just have to say that this is truly a recipe that everyone really loves…even if they don’t enjoy cauliflower. I was shocked when my picky eating brothers gave this a try on New Year’s Eve. Everyone all agreed, this was the best dish of the night.
So, that should tell you right there…this is a recipe worth trying. When the brothers choose a vegetable-based dish over chicken, something about that dish must be REALLY GOOD.
Looking for a more classic Filipino style adobo? Try my one skillet adobo chicken or my pork adobo with pineapple from the Half Baked Harvest Super Simple cookbook.
If you make this easiest Filipino coconut cauliflower adobo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Easiest Coconut Cauliflower Adobo.
The perfect healthy, 30-minute dinner, best served over steamed rice with fresh avocado and a side of beans.
- 1 large head cauliflower, cut into florets
- black pepper
- 2 tablespoons extra virgin olive oil
- 3/4 cup low sodium soy sauce (use more to your taste)
- 1/3 cup white vinegar
- 1/2 cup canned full fat coconut milk
- ¼ cup honey (if vegan, use maple syrup or 2 tbs sugar)
- 2 small shallots, halved or quarter
- 6 cloves garlic, minced or grated
- 4 dried bay leaves
- 1/2 teaspoon crushed red pepper flakes
- steamed white or brown rice, for serving
- green onions and limes, for serving
1. Preheat the broiler to high. On a large baking sheet, combine the cauliflower, 2 tablespoons olive oil, and a pinch of pepper. Spread the cauliflower in an even layer. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char.
2. Meanwhile, in a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, red pepper flakes, and 1/4 cup of water.
3. In a large skillet with sides, heat the remaining 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the shallots and garlic, cook until fragrant, about 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Stir in the charred cauliflower. Add the bay leaves. Bring the sauce to a boil, reduce the heat to medium. Simmer, uncovered for 15 minutes, until the sauce is thickening slightly. If the sauce thickens too fast, add ¼ cup of additional water. If the sauce is not thickening, simmer an additional 10 minutes. It's better to have more sauce than less sauce.
4. Remove the bay leaves and discard. Serve the coconut cauliflower adobo over rice and top with green onions and a squeeze of lime juice, if desired
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I do appreciate the different recipes that you come up with, My middle child is vegan so I am always trying to find options to cook that he can eat. As this recipe stand though You need to sub out the Honey that is something a Vegan will not eat- do you suggest agave or golden syrup.
Hi there! I recommend using maple syrup in place of the honey. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Ok. Looks totally delish. What do I need to do to sub chicken back in? Lightly grill it, or run it under the broiler then add into the sauce, as you did with the charred cauliflower? Looking forward to making this, but tired of cauliflower!
Hi Joyce! I would not use this recipe, but instead just use mu chicken adobo recipe. Linked below. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Judi, I was just going to say the same thing about the honey. I was going to suggest maple syrup as a sub.
This looks fantastic with a wonderful blending of ingredients in one dish. I do love how quick and easy this recipe is. Mmmmmm! I just may have to try this tonight. Thanks so much for sharing.
Thank you so much Linger! I hope you love this! xTieghan
Just made this for dinner tonight and the family loved it!! Added broccoli… Just because.
Have made several of your recipes- sweet and savory- they are always delicious and never disappoint!
Thanks for a great site, keep up the good work 😉
Thank you so much Roe! That is so amazing to hear! xTieghan
I would really like to live off of your cauliflower recipes. They’re all amazing and creative. Thanks for putting together such great recipes.
Thank you for trying them Maria! I am so glad this turned out so well for you! xTieghan
Made for dinner last night and it was very easy and quick, especially because I had pre-cut cauliflower florets. Loved it with the pineapple and black beans as you recommended!
Thank you Melisa! xTieghan
Hi Tieghan! I am obsessed with all your recipes and I make at least one of your different cauliflower recipes weekly! I would love to try this new recipe—but I REALLY hate coconut milk is there something I can sub for the coconut milk ( heavy cream?) or will subbing the coconut milk ruining the taste profile of the dish?
Hi Christine! You can use cream in place of the coconut milk. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This sounds sooo good. Definitely going to try it! I’m going to sub coconut aminos for the soy sauce, as we don’t eat soy and maybe no sweetener or less since coconut aminos is sweeter. But can’t wait to try it!
Thank you so much! I hope this turns out amazing for you! xTieghan
Is this dish one that can be made ahead and then warmed the next day? I would like to take to someone for dinner, but it will not be eaten the day it is made.
Thanks so much,
Hi Tam! Yes, you can make this and then reheat the following day. That Works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this for dinner for my family tonight and they absolutely LOVED it, including my 10 year old nephew! I did a recipe and a half for the sauce and added chicken to it, in addition to the cauliflower. Phenomenal!! My mother usually doesn’t like “weird things” (anything that’s not something she grew up eating – her taste buds are non-adventerous) but this she inhaled, along with everyone else! You strike again! Keep ’em coming! You’re keeping my me and my family well fed at dinnertime :)! Thank you!
Wow I love to hear that! Thank you so much for trying this Allie! xTieghan
Amazing flavours! As a vegetarian I’m loving it! I did, however, substitute coconut cream with oat cream, works just as fine 🙂
Thank you!! xTieghan
Wow. This was absolutely amazing! I wasn’t sure if my husband would like it but it was a hit. That sauce is so so good.
10/10 will make again!
Thank you so much! xTieghan
Delish!! We aren’t eating grains and my cauliflower was smallish so I browned some chicken thighs while the cauliflower was broiling. I followed everything to a t just added the chicken in w the cauliflower and sauce to reduce. It was soooooo good! We will be eating this often!!
Yes!! I am so happy to hear that this turned out amazing for you Tiffany! Thank you! xTieghan
So delicious and easy!! My picky kids even loved it 🙂
Amazing! Thank you for trying this Amanda! xTieghan
My sauce never reduced/thickened so with all the time on the stove, the cauliflower ended up being too soft. Not sure what I did wrong? I brought the liquid to a boil and simmered it for longer than the recommendation.
Hi Keira! Why don’t you try boiling the sauce for 5-8 minutes before adding the cauliflower to help it thicken up properly for you. I think that should help! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this dish twice this week and absolutely loved it. I next time I would use ½ of soy sauce (standard one) instead of ¾ as the saltiness can be overwhelming. Overall, great weeknight dinner! Thanks so much Tieghan!!
Thank you Magda! I am so glad this turned out so well for you! xTieghan
just made this tonight and oh man I will be making this again! Love when you come through with awesome veg recipes. I only had reduced fat coconut milk on hand which worked fine, just decreased the water a bit. Amazing!
Thank you so much Lindsay! xTieghan
You are the queen of sauces. We love this dish. You always have clear directions. Thank you again for another Great dish!
Hi Cheryl! I am so glad you enjoyed this one!! Thank you so much! xTieghan
I LOVE almost all of Half Baked Harvest recipes. In fact, this may be the first that I did not like. I am commenting, not to be negative, but to share that I think that there is way too much soy in this. I followed the instructions carefully, and the results were atypically for an HBH recipe, not good. I love both of my HBH cookbooks! I applaud Tieghan. I do not applaud this recipe.
Hi Cannon! I am so glad you have been loving my blog and recipes! Are there any questions I can help you with? I hope you continue to love my recipes! xTieghan
I love the chicken adobo recipe that I have, so when I saw cauliflower adobo, you had my attention! This recipe is delicious, I didn’t even miss the chicken. I enjoy your version of so many recipes, and as usual, this recipe allowed me to follow the recipe and then flavor it to my taste, I added sliced ginger instead of shallot, I had the ginger but not a shallot. My husband went back for seconds and so did I…..great recipe Tieghan!
Hi Cindy! I am so glad you tried this and loved it! Thank you so much! …Seconds are always a good idea haha xTieghan
How are you achieving the reddish color in your sauce? I went over the recipe multiple times thinking something must be missing. I followed instructions exactly and my sauce never thickened and had more of a brown hue (mirroring the listed ingredients). Halp!
Hi Sarah, I am sorry, I am not really sure of the red color you are referring to. Mine is brown too! To thicken the sauce, just simmer an additional 5-10 minutes. The sauce should thicken right up. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I was so excited to make this last night, but was sad about how it turned out. It was SO SALTY. I followed the recipe exactly except for using lite coconut milk instead of full-fat. Could that substitution have really messed it up that badly? I really want to add more healthy veggie dishes to my arsenal. Any thoughts on how to make this less salty?
Hey Jen, sorry this came out salty for you. Next time try reducing the soy sauce to 1/3 cup. That will be much less salt. Also, make sire to use low-sodium soy sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
3/4 cup soy sauce? That seems like an awful lot.
Hi there! If you feel like that is too much soy for your taste, why don’t you use what sounds good to you? I would recommend starting with at least 1/4 cup soy sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Sooo good! Loved this recipe. I did find it a little too salty, so will use less soy sauce next time. I added carmelized onions and mushrooms, and topped with avocado. Delish. I’m slowly working my way through all of your recipes. X
Thank you so much Maya!! I hope you love them all! xTieghan
Very disappointed in this one. Normally every recipe is spot on but the end result of this was that everything tasted like soy sauce. None of the other flavors came through, I couldn’t taste coconut or honey and the sauce never thickened to what I was expecting. I think this would be great with major tweaks to the sauce.
Hi Valerie! I am so sorry to hear that! Are there any questions I can help you with? Or anything that went wrong? Please let me know! xTieghan
Hi, hoping to make this recipe tonight. I have a question about the white vinegar- I only have 2 options available to me- white wine vinegar or white malt vinegar. Which would should I use? I’m not in the States and I can’t find just plain distilled white vinegar! Thanks a million!
Hi Rose! I would use white wine vinegar! That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Love your recipes. Followed this recipe word for word and full fat coconut milk is what I always use. The sauce never thickened. It was delicious and I am going to try it again. Any suggestions?
Hey Carli! For a thicker sauce just simmer 10-15 minutes longer, the sauce should thinken right up the longer it bubbles away on the stove. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
I’ve made this recipe at least 6 times since you’ve posted. Last time I tripled it so that I could have more leftovers! A couple of times I’ve added eggplant, which picks up the flavor really nicely. Thank you for this recipe! And for the many others I’ve used along the way!
Thank you Lily!! I am so glad this turned out so well for you! xTieghan
Very good recipe! I actually found the salt level perfect (and ended up adding even more since I’m a sodium/salt fiend). So incredibly easy to make too. Made my vegan boyfriend coo, as well.
Amazing! I am so glad you could all enjoy this! Thank you Sophie! xTieghan
When you say white vinegar, do you mean just regular- old distilled white vinegar?
Hi Katie! Yes, I do! I hope you love this recipe! Please let me know if you have further questions! xTieghan
Hey Katie! Yes, that is correct! You can also use apple cider vinegar too. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made this tonight and I have to say it was AMAZING. Perfect combination of flavors. I’m really happy I’ve discovered your blog as this is the 3rd recipe of yours I’ve made and they’ve all been so delicious – I so appreciate all the work you put in to give us so many new recipes a week because that can’t be easy! You’re killing the cooking game, for real!
Aw I am really glad this recipe turned out so well for you! I hope you continue to enjoy other recipes of mine as well, Laura! Thank you! xTieghan
Can I use rice vinegar instead of white vinegar?
I would recommend using either apple cider or white wine vinegar.
Hope this helps!
Made this for the family last night, huge hit the flavour is amazing! I was reading another one of your recipes and by accident added too much coconut milk. It didn’t thicken as much but it was great having extra sauce as it was so good. Thank you can’t wait to try more of your recipes!
Thank you so much Carolanne! I am so glad you enjoyed this recipe! xTieghan
Just made this tonight. It was pretty good, but the sauce never thickened. I followed the recipe to the tee. Hoping for a suggestion. Thank you!
Hi Oksana! Did you simmer an additional 10 minutes? Please let me know! xTieghan
Hi Tieghan, I tried this recipe last night but my sauce never really thickened, even after having let it simmer for ~30 minutes…any idea why? Also, when I was eating it, the flavor seemed very soy sauce-heavy.
So sorry you had issues with the sauce. Next time I would try adding some cornstarch to thicken the sauce up a bit. Please let me know if you have any other questions! xTieghan
So very tasty. I already can’t wait to heat up my leftovers. It was fantastic with black beans and that squeeze of lime. Thank you!
Thank you Cassie! I am so glad this turned out so well for you! xTieghan
I really enjoyed this recipe but I should have read the comments first. My sauce never thickened either and was also on the salty side —probably because I used rice wine vinegar rather than apple cider (I don’t have white in the house.) But I used the extra sauce to marinate tofu for baking tomorrow, so all is not lost! Next time I make it I’ll incorporate all of your suggestions to the other reviewers. Thank you so much for sharing your creativity with us!
Thank you Ali! Please let me know if I can help you with anything! xTieghan
I wish I liked this recipe as much as the chicken adobo recipe but it was so salty. In the future I’ll do less vinegar and less soy sauce if I make it again.
Hi Becca! Please let me know if there is anything I can help you with! xTieghan
Punches you in the face with flavor!
I am glad you liked this! xTieghan
Sooooo good! I added mushrooms to this as I thought I would likely want one more veggie to soak up the sauce – so glad I did! Green beans would also be great.
Thank you so much Annie! I am so glad this turned out so well for you! xTieghan
Like some others, I had a very hard time getting the sauce to thicken so I added a slurry of arrowroot powder and it thickened instantly. I followed all of the measurements exactly, and would agree that the flavor is a bit too “soy” (I DID use low-sodium soy sauce). Next time I make this, I will only use 1/2 cup soy sauce and see how that goes.
All this being said, I overall enjoyed the recipe and will just do a few tweaks next time. I appreciate the opportunity to eat more plant-based, and am excited to try other HBH recipes!
Hi Blayre! Thank you for trying this one! I hope it turns out better with less soy! Please let me know if there are any questions I can help with! xTieghan
I am a huge fan of HBH. However, this recipe was quite disappointing. Way too much soy sauce. It was salty and difficult to eat. Ended up throwing half of it :(.
Hi Salna! I am really sorry to hear that! Is there any adjustments you made to the recipe? I would love to help! xTieghan
Made this recipe for my family tonight. I followed the instructions and ingredients exactly except I used liquid amino acids instead of soy sauce. It turned out WAY too salty! You cannot even taste any of the coconut milk,honey,or vinegar.The soy flavor and saltiness is overwhelming! I don’t think I’d make this again but will try other HBH recipes.
Hi Heidi! I am really sorry to hear that! Please let me know if there is anything I can help with! Otherwise, I hope you love other recipes of mine! xTieghan
Was shocked at how delicious this turned out! 25 years ago my bestie taught me how to cook the chicken version of this dish but since going Vegan, I never thought it would be an option of something I would eat ever again. Not only did it turn out exactly how I remember the sauce tasting, it is far healthier that other versions I have seen online.
That is so great! I am really glad this recipe turned out so well for you still! Thank you! xTieghan
This recipe is super simple, yet insanely delicious. Had a head of cauliflower in the fridge I was looking to use. The sauce took a bit longer to thicken up but it was worth the extra five minutes or so.
Thank you so much Kristen! xTieghan
This is the absolute BEST recipe. We also always save the extra sauce for the next day and make a vegetable and tofu noodle stir fry with thick juicy udon noodles!!!! 10/10
HAha you are too kind! I am so glad you like this one Carly!! xTieghan
So good! I made this for lunch today for my family. It gets two emphatic thumbs up from everyone. My Filipino parents are now trying to save the sauce for a fish dinner tonight and quail eggs tomorrow. I threw in some cilantro with a squeeze of lime at the end – yum!
Amazing! I am really glad this turned out so well for you, Cristina! Thank you! xTieghan
I’ve made this twice now and it’s so delicious! The combination of salty soy sauce, tangy vinegar, and a little bit of heat from the red pepper flakes is just soooo good and unique
The sauce never thickened but I just reduced for a while until it wasn’t so much liquid.
The extra sauce was great with the rice though!
I paired it with the Coconut Rice with Lime and Bok Choy recipe from America’s Test Kitchen and it was the perfect pairing. Highly recommend! The first time I made just plain rice and it was good too.
-Reduced the soy sauce to 1/2 c. and it was a good amount of seasoning in my opinion
-Roasted the cauliflower a bit longer in the oven, maybe 10 minutes
Amazing! I am really glad you have been loving this recipe, Tiffany! Thank you so much for trying it! xTieghan
So good! Made w 1/3 Cup low sodium soy after reading comments & only had light coconut milk. Added a bit of cornstarch to help thicken & it was delish!!! (Also added broccoli and stir fried tofu for picky fam just in case but it was all great together)!!
Will definitely make again !!
Hi Ellie! I am so happy this recipe turned out so amazing for you!! Thank you so much for trying it! xTieghan
As much as I love all things Half Baked Harvest- we were so disappointed in this recipe. WAY too salty ( I even added 1/2 cup soy sauce rather than the 3/4 cup it called for). The sauce never thickened either. We had to throw it out as it was too salty to eat.
I am so sorry you found this to be salty, please let me know if I can help in anyway! Happy New Year! xTieghan
Hey there, I really want to make this but as I’m making my list for the store, I’m noticing there isn’t any actual adobo pepper in the ingredient list of the recipe? I of course may be mistaken that it actually needs it! Just confused by the name of the dish and wondering where the reddish color for the sauce comes from? Thanks!!
Yes, that is correct, the ingredients listed will make the reddish color in the sauce. I hope you love the recipe. Let me know if you have any other questions! xTieghan
So good! So easy! I really appreciate your take on all of the amazing vegan recipes you make for us! The sauce is perfectly sweet and spicy. The charred cauliflower is such a nice touch. Yum!!!!!
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
This arrived in my inbox and I made it that night. It’s lovely. An odd description for adobo, I suppose, but that’s what immediately came to mind. Warm, deep flavor, loved by my toddlers…just, lovely.
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
This was so good! We’ve made quite a few yummy HBH recipes and I think this might be our fav (so far). My bf is vegan so we used maple syrup instead of honey. I would like to try it with honey sometime just to compare, but really, really good. Thank you for this recipe!
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Sauce never thickened and cauliflower over cooked 🙁
So sorry to hear this about! Was there anything you adjusted in the recipe? Let me know how I can help! xTieghan
This one was a big dissapointment to me. It was very one note in terms of flavor and texture. It pretty much tasted like soy sauce. The cauliflower loses any crispness it got from the broiler by the time it’s done simmering in the sauce. Definitely would not recommend this one.
So sorry you did not enjoy this recipe, let me know how I can help! xTieghan
This was delicious and totally different from anything Ive made before!
I added broccoli and spinach which was great!
I am thrilled you liked the recipe, thanks so much for giving it a go! Happy Sunday:) xTieghan
So good! We are doing a Daniel Fast and so it’s a bit tricky to make meals, not just serve a plate of veggies. I used coconut aminos, chopped dates for the sugar, added it just like if it were sugar. Made it over coconut brown jasmine rice.
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
What makes the sauce thicken? I made your pork Filipino adobo and it did not thicken
You can always add a little corn starch to help thicken the sauce! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do I need to use dry bay leaves? I only have fresh ones on hand.
Fresh bay leaves would also be great. I hope you enjoy the recipe, let me know how it turns out! xTieghan
Do you think it’d be relatively easy to add eggplant to this recipe? Would you recommend any adjustments for that?
Sure, I would just add it right in:) I hope you love the recipe. Let me know how it turns out! xTieghan
Gave this 5 stars even though my sauce did not thicken, even after an additional 10 mins simmering. I solved this by adding 2 tablespoons of cornstarch mixed with 2 tablespoons of water and that worked!
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
I’m a big fan of your recipes! Tried this one last night but was disappointed 😞. I found the vinegar and coconut milk are not a harmonious blend. The vinegar taste and smell was so overpowering and somewhat off putting and it completely overtook the luscious coconut flavor I was expecting. Is vinegar traditional in Filipino recipes? But I am not deterred from trying your other fantastic and inspirational recipes.
So sorry you did not enjoy this recipe, what kind of vinegar did you use? Let me know how I can help! xTieghan
I’ve made this twice and love how easily it comes together. I did sub coconut aminos for the soy sauce which is already naturally a bit sweeter (therefore left out the honey) I made with coconut white rice and the flavors compliment well. Thank you for a simple veggie recipe that I will surely make again!
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
This is delicious! I made it last night to family raves and will make it again soon. So yummy! Thank you!
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Is 3/4 cup of soy sauce correct? I made this for dinner tonight and it was sooo salty but everything else was good!
Yes, that is correct. Did you use low sodium soy sauce? xTieghan
I love all of the recipes I have tried from Half Baked Harvest but this one just missed the mark for me and my husband. I will say that I ran out of low sodium soy and had to use regular and should have adjusted accordingly. Other than that, I made it exactly as directed.
So sorry you did not enjoy the recipe, let me know if I can help in anyway! xTieghan
Wonderful recipe full of complementary flavors. It took me a longer than 30 minutes to cook, but I can see how that could be cut down in the future. I’ll definitely be cooking this again.
So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan