In a large saucepan, brown thighs in oil for 3 min. per side. Remove and set aside. In same pan, saut onions 2-3 min. or until translucent. Add broth, tomatoes, beans, squash, potatoes, pepper & salt, 1/4 C. coconut, and thighs. Bring to boil; immediately reduce heat. Cover and simmer for 1 hour or until turkey thighs register 180 in thickest portion.
Ten minutes before serving, remove turkey thighs from stew and strip meat from bones with fork; return turkey strips to stew. Heat throughout.
To serve, spoon stew into bowls and garnish with banana, green onions, and 1/2 C. coconut. Squeeze lime over top of each bowl. Yield: 6 servings.
