This is good. Fast and easy, makes a great quick lunch, with leftovers to go with something for dinner. I did toss in some cooked black beans for fiber, added a tablespoon of soaked, finely chopped almonds to kick up the protein a notch, and I used a very small amount of garlic chili paste. I can see this becoming a staple when I have to find something yummy to do with my ripe avocados. This is not the recipe to use when you want to blow away the guests at an engagement party, but I give it four stars because it is delicious, nutritious, and super practical.
Im usually very open to recipes and give them the a re-evaluation on my pallet had I subistituted some ingredients for others, however....I followed everthing to the dot and this recipe just tasted weird. There is just something missing I did not feel like the ingredients mixed well with one another.
My experience with this recipe proves the validity of the admonition to use correct, high-quality ingredients. So don't use brown basmati, almonds instead of coconut, and under ripe avocados. Certainly not a fair trial of this recipe.
My kind of recipe. I've made it twice now and the first time I substituted ground almonds for the coconut as the coconut I thought I had disappeared from the kitchen! So with no time to go to the local dairy and with a bit of desperation. I did the almond thing. This also works although I prefer the coconut.