Side DishCaribbean
Coconut Creamed Spinach
Silky spinach braised in coconut milk with lime and toasted coconut.
20 min 2 servings
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Ingredients
For 2 servings
- 2 bunch spinach, roughly chopped
- 240 g full-fat coconut milk
- 1 piece small onion, finely diced
- 2 piece garlic cloves, minced
- 1 piece lime, zested and juiced
- 30 g coconut flakes, toasted
- 3 g chilli flakes
- 14 g olive oil
- Salt, to taste
Nutrition / serving
- Calories
- 350 kcal
- Protein
- 7 g
- Carbs
- 19 g
- Fat
- 27 g
Allergens: dairy
Estimated from ingredient data.
Method
Warm the oil and soften the onion until translucent.
Add the garlic and chilli flakes and cook for a minute.
Pour in the coconut milk with the lime zest and juice and bring to a simmer.
Add the spinach in batches, letting each wilt before adding more.
Cook for 5–10 minutes, until soft and thickened; season.
Serve hot, scattered with toasted coconut flakes.
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