This is a great gluten-free breakfast! I added 1/2 tsp salt after making it the first time and that helped boost the flavor. I make this 2-3 times/month, sometimes substituting 2 c. soy milk and 3 1/2 cups hot water for the soy milk powder and water. I also substitute half the dates for raisins. If my coconut is unsweetened, I add 1/8 to 1/4 cup sweetener (honey, sucanat or brown sugar). We eat this warm with milk and honey. Thanks for the recipe!

Reviewed On: Dec. 1, 2009

Very good! I didn't have fresh pineapple so I used a can of pineapple chunks with juice instead. We also tried this recipe with frozen raspberries, and again with frozen blueberries. All 3 versions were a hit with us!

Reviewed On: Dec. 13, 2007