Finatinas | Gollai Hagun Suni (Spinach in Coconut Milk) Quick Recipe!

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A popular local side dish or dip, Gollai Hagun Suni is a traditional Chamorro dish. Taro leaf tops are usually used in this dish, however, those are seasonal vegetables. So, for this recipe, spinach will be used instead as a substitute. You can use canned spinach or frozen which ever you prefer.

Serving Size: 3-4 Persons


1 can spinach (washed & drained)

1 can coconut milk (Prefer AROY-D)

2-3 tsp. vegetable oil

½ onion (diced)

3-4 cloves garlic (diced)

1 tsp. salt

1 tsp. black pepper

2-3 tsp. ground turmeric

½ cup lemon juice or 2 tsp. lemon powder

2 fresh hot pepper (sliced) optional

Tip: If you are using frozen spinach, make sure you drain your spinach well.

Step 1:

Preheat pan over medium heat for about 2 minutes. Add vegetable oil into pan. Allow oil to heat up. Add chopped onions, garlic into pan and stir. Cover pot and wait for onions and garlic to cook, about 1 minute. Add spinach. Cover pot. Wait about 2-3 minutes to allow spinach to cook.

Step 2:

Add coconut milk and reduce heat. Add salt, black pepper, ground turmeric and lemon juice to desired taste. Stir all the ingredients. Let it simmer for another 5 minutes. Add hot pepper if you like. Cool and enjoy!

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