Love your recipes, by the way. We are a plant-based family and I love that you prefer whole foods than mock meats 🙂

Thanks for sharing. God bless. How I wish I can meet you in person in this years VegFest. Hindi ako makakapunta.

So sorry for the super late reply. I’m not quite sure what you meant by handpress the coconut milk? I didn’t use any kind of coconut milk in the recipe if that answers your questions. Thanks and sorry again for the delayed response.

Thanks! I made a typo in my first message. Was supposed to ask that if, in this case you’ve said it is, the coconut flakes is fresh, shall i hand-press the coconut milk on it?

Hi KC. I was referring to fresh coconut flakes. Hope that helps!

Great, looking forward to what you’ll come up with!

Betty is from Tarlac, I’m from Pampanga – must be the reason. 🙂

Yes, I’ll try to make this soon. I suspect it will have another twist though.

Hi Karen!

Thanks for dropping by. Yes, I heard Pinangat is a regional dish and varies in flavors and ingredients. Like what I told Betty Ann from the previous comment, not many people have heard about Pinangat so I truly appreciate that you shared your feedback and knowledge about the dish. Feel free to try the vegan version. Would love to hear how it turns out.

The sour pinangat is more for Central Luzon and Southern Tagalog while that which uses coconut milk is for the Bicol region.

Glad that you came up with a vegan alternative. This one looks quite flavourful.

Thanks Betty 🙂 Not many people have heard of Pinangat so I’m glad that you recognize and appreciate it -but then again, of course you do! 😉 Happy Tomato Love!