Rich and luscious Coconut Creamed Spinach has a silky melt-in-your-mouth texture. Simple to put together and makes an easy delicious side dish.  Vegan and Gluten-Free! You may also like our Catalan Sautéed Spinach or Simple Sautéed Greens!

Rich and luscious Coconut Creamed Spinach has a silky melt-in-your-mouth texture. Simple to put together and makes an easy delicious side dish.  Vegan and Gluten-Free!

Let’s get loose with compassion, let’s drown in the delicious ambiance of love. ~Hafiz

Coconut Creamed Spinach could hardly be easier!  Succulent spinach leaves braised in coconut milk with leeks and ginger, finished with a squeeze of lime.  This recipe is perfect for the shoulder seasons of summer when fresh spinach is abundant and tender.

Using coconut milk, in the place of the traditional cream sauce gives a rich, creamy hint of sweetness combining nicely with the zesty ginger and tender leeks.  We quickly braise the spinach in the warmed sauce, this keeps the spinach bright and fresh tasting. This simple dish comes together fast, and it is vegan and gluten-free!

Coconut Creamed spinach is a beautiful accompaniment to many different entrees.  Leftovers hold well for up to three days.

Ingredients in Coconut Creamed Spinach

 

STEP ONE: Sauté leeks and ginger in ghee or coconut oil over medium heat for 8-10 minutes until leeks are melty and soft.

 

STEP TWO: Add saltwhite pepper and coconut milk.  Let simmer for 5 minutes.

STEP THREE: Add spinach, incorporating in in batches.  Stirring for 5 minutes until wilted and soft.

STEP FOUR: Squeeze a lime over, adjust salt and pepper and serve.

What to serve with Coconut Creamed Spinach

Rich and luscious Coconut Creamed Spinach has a silky melt-in-your-mouth texture. Simple to put together and makes an easy delicious side dish.  Vegan and Gluten-Free!

Hope you enjoy!

~Tonia

More spinach recipes you may enjoy

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Rich and luscious Coconut Creamed Spinach has a silky melt-in-your-mouth texture. Simple to put together and makes an easy delicious side dish.  Vegan and Gluten-Free!

Coconut Creamed Spinach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 10 minutes
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4-6
  • Category: sidedish
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Rich and luscious Coconut Creamed Spinach has a silky melt-in-your-mouth texture. Simple to put together and makes an easy delicious side dish.  Vegan and Gluten-Free!


Ingredients

Units
  • 1 tablespoon ghee or coconut oil
  • 1 cup leeks, about 1 big one, cleaned and sliced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 1 cup full fat coconut milk
  • 3/4 pound (10-12 ounces) fresh spinach
  • squeeze of lime or lemon or splash of rice vinegar


Instructions

  1. Sauté leeks and ginger in ghee or coconut oil over medium heat for 8-10 minutes until leeks are soft.
  2. Add saltwhite pepper and coconut milk.  Let simmer for 5 minutes.
  3. Add spinach, incorporating in in batches.  Stirring for 5 minutes until wilted and soft. Remove from heat.
  4. Adjust with salt and pepper and squeeze a lime over and serve.

 


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

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Comments

  1. 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.






  2. What can I use if I don’t have ghee or coconut oil? If I used an alternative will alter the taste drastically?

  3. 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.

    1. 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.

  4. 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

  5. This was such a delicious side dish to our Salmon [which my husband caught in Ketchikan!} Will definitely make again!






    1. Hi Judy, Ghee has a higher smoke point than butter and has a nuttier rich flavor.

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