Coconut Creamed Spinach is a rich, silky twist on classic creamed spinach, made with coconut milk instead of dairy. An easy, flavorful vegan and gluten-free side dish!
Let’s get loose with compassion, let’s drown in the delicious ambiance of love. ~Hafiz
This was such a delicious side dish to our salmon (which my husband caught in Ketchikan!). Will definitely make again!
This Coconut Creamed Spinach could hardly be easier! Tender spinach leaves are gently braised with leeks and fresh ginger in creamy coconut milk, then finished with a squeeze of lime. It’s silky and luscious, yet somehow still tastes fresh and vibrant-I could honestly eat a whole bowl of this and be perfectly happy.
I especially love making this during the shoulder seasons, when fresh spinach is abundant and tender. The coconut milk mellows the greens, ginger adds warmth, and that final squeeze of lime brightens everything up. So much flavor and goodness from such a simple combination of ingredients!
Serve it as an easy vegan side dish with rice, lentils, tofu, chicken, or fish, or spoon it over a warm grain bowl and make it the star. It’s naturally dairy-free and gluten-free and comes together quickly enough for a weeknight meal.
Why you’ll love this Coconut Creamed Spinach recipe!
A lighter, dairy-free version of creamed spinach. Using coconut milk in place of the traditional cream sauce gives a rich, creamy hint of sweetness that combines nicely with the zesty ginger and tender leeks.
Quick & easy, with simple ingredients. We quickly braise the spinach in the warmed sauce, keeping it bright and fresh. This simple dish comes together fast!
A nutritious & versatile side dish that you can meal prep. Coconut Creamed Spinach is a beautiful accompaniment to many different entrées. Leftovers hold well for up to three days.
Ingredients in Coconut Creamed Spinach
- Fresh spinach: Use fresh baby spinach or tender mature spinach. Baby spinach is especially convenient because the stems are tender. It will look like a lot going into the pan, but it cooks down considerably!
- Coconut milk: Creates a rich, creamy sauce without any dairy. Full-fat coconut milk provides the best texture and adds a subtle sweetness that pairs beautifully with the ginger and lime.
- Coconut oil or Ghee: Ghee adds buttery richness while coconut oil keeps the recipe completely vegan and complements the coconut milk. Olive oil can work in a pinch.
- Leeks: Leeks become wonderfully soft, sweet, and melty when sautéed. Be sure to rinse them thoroughly after slicing, as they tend to hide dirt between their layers. Garlic and shallots or onions can be added or substituted as a great alternative to leeks if you can’t find them.
- Fresh ginger: Adds a warm, zesty flavor that balances the richness of the coconut milk.
- Lime juice: Elevates the entire dish, balancing the rich coconut milk with bright acidity. Lemon juice or a splash of rice vinegar can be substituted.
How to Make Coconut Creamed Spinach
1. Sauté the aromatics. In a large skillet, saucepan, or braiser, sauté the leeks and ginger in ghee or coconut oil over medium heat for 8-10 minutes until the leeks are melty and soft.
2. Add coconut and simmer. Add salt, white pepper, and coconut milk. Let simmer for 5 minutes.
3. Add spinach. Add spinach, incorporating it in batches. Stir for 5 minutes until wilted and soft.
4. Add lime, taste, and adjust. Squeeze lime juice over top, season with black pepper, and add pinches of salt to taste.
Chef’s Tips
- Clean the leeks well. Slice the leeks first, then place them in a bowl of water and swish them around to release any dirt or debris. Lift the leeks from the water and gently pat them dry. The grit will stay behind at the bottom.
- Give the leeks time to soften. Sautéing the leeks gently for 8-10 minutes develops their natural sweetness and creates a flavorful base for the coconut sauce.
- Add spinach in batches. Add a few handfuls at a time, allowing each batch to wilt slightly before adding more.
- Be careful not to overcook the spinach. Aim for silky, tender leaves that still retain some freshness and vibrant color.
- Adjust the consistency to your preference. For thicker, richer creaminess, let the coconut milk reduce for an extra minute or two before adding the spinach. For a saucier version leave the liquid a little looser.
What to serve with Coconut Creamed Spinach
- Make a nourishing bowl! Spoon it over brown rice or quinoa and add your favorite protein, like salmon, chicken, tofu, lentils, or chickpeas.
- Serve as a side dish with seafood: Simple Baked Miso Salmon, Citrus Baked Salmon with Fingerlings, or Fast & Easy Seared Tuna (Ahi or Yellowfin Tuna)
- Serve with chicken: Chicken Katsu (or Tofu Katsu!) or The Best Grilled Chicken
- Serve with plant-based mains: Vegan Lentil Meatballs with Coconut Curry Sauce or Sagey Mushroom Walnut Roast
Storage
Store cooled leftovers in an airtight container in the fridge for up to 3 days.
If you enjoyed this, you may also like our Simple Sautéed Greens!
More spinach recipes you may enjoy
⭐️After you try this Dairy-Free Creamed Spinach, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Tonia
Coconut Creamed Spinach Recipe (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish, sidedish, vegan side, Vegetable, vegetable side
- Method: stovetop
- Cuisine: American
- Diet: Dairy-Free, Diabetic, Gluten-Free, high fiber, Low-Carb, Vegan, Vegetarian
Description
Rich and luscious Coconut Creamed Spinach has a silky melt-in-your-mouth texture. Simple to put together and makes an easy, delicious dairy-free side dish. Vegan and Gluten-Free!
Ingredients
- 1 tablespoon coconut oil (or ghee)
- 1 cup leeks, about 1 big one, cleaned and sliced (or sub diced onions)
- 1 teaspoon fresh ginger, grated (or sub garlic)
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 cup coconut milk ( full fat is best)
- 1 pound fresh spinach leaves
- squeeze of lime or lemon (or splash of rice vinegar)
Instructions
- Sauté aromatics. In an extra-large skillet or braiser, sauté leeks and ginger in ghee or coconut oil over medium heat for 8-10 minutes, until leeks are soft.
- Simmer. Add salt, pepper, and coconut milk. Let simmer for 5 minutes.
- Add spinach. Add spinach, incorporating in batches. Stirring for 5 minutes until wilted and soft. Remove from heat.
- Season. Adjust with salt and pepper ( add more to taste) and squeeze lime over.
Notes
Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size:
- Calories: 127
- Sugar: 1.5 g
- Sodium: 247.3 mg
- Fat: 10.6 g
- Saturated Fat: 9 g
- Carbohydrates: 8.7 g
- Fiber: 1.7 g
- Protein: 2.8 g
- Cholesterol: 0 mg
Could I use frozen spinach?
Hi Heather, I have not tried it with frozen spinach. It should work, make sure it is fully thawed and all the moisture is pressed out. Let us know if you give it a try.
Tried it for Thanksgiving and it was delicious! I’m making it today for Christmas! Thank you! Love that it’s no dairy 🙂
Great to hear Heather!
This was fantastic, even with onion instead of leek, black pepper instead of white and frozen spinach. I served it with red lentil dahl and it was amazing.
So great to hear this!
perfect!
What can I use if I don’t have ghee or coconut oil? If I used an alternative will alter the taste drastically?
You could use butter or a neutral flavored oil.
thank you I’ll be making it this week and report back:))
yes, we’d love to hear!
Have you tried making this with Arugula? My husband is such an Arugula fan and we have an abundance of it now whereas last few years there have been shortages.
I bet it would be great! I have done it with sorrel- so delicious. Most any green would probably work, just being mindful of cooking less or more depending on the tenderness of the greens.
Just made for lunch and put over brown rice…scary good! The brown rice was exceptional with it.
Sounds perfect Inanna!
I’m going to this and a lot of other recipes…tofu bacon & more, thank you for sharing them.
Would you please share brand of pan you cooked this in, love it, want it.
Thank you in advance,
Clarissa
Le crueset braiser.
This was so easy and delicious!
Great to hear Dianna!
This was such a delicious side dish to our Salmon [which my husband caught in Ketchikan!} Will definitely make again!
Awesome- exactly what I would have served it with too!
What is the difference between cooking with ghee and butter? The recipe sounds amazing
Hi Judy, Ghee has a higher smoke point than butter and has a nuttier rich flavor.