Coconut Creamed Spinach Recipe
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!
How to Make the Best Coconut Creamed Spinach
This coconut creamed spinach is a lighter, dairy-free twist on the classic steakhouse side dish. The combination of sautéed leeks, fresh ginger, and creamy coconut milk creates a silky sauce that coats tender wilted spinach perfectly. It’s rich, flavorful, and comes together in just 30 minutes.
What makes this recipe special is the subtle warmth from fresh ginger and the natural sweetness of the leeks, which balance beautifully with the coconut milk. A squeeze of fresh lime at the end brightens everything up and adds a touch of acidity that elevates the dish.
Whether you’re serving it alongside grilled chicken, roasted salmon, or as part of a plant-based meal, this creamed spinach is sure to become a new favorite. It’s proof that comfort food can be both indulgent and wholesome at the same time.
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!
Ingredients
Coconut Creamed Spinach
Instructions
Coconut Creamed Spinach
- Sauté leeks and ginger in ghee or coconut oil over medium heat for 8-10 minutes until leeks are soft.
- Add salt, white pepper and coconut milk. Let simmer for 5 minutes.
- Add spinach, incorporating it in batches. Stir for 5 minutes until wilted and soft. Remove from heat.
- Adjust with salt and pepper and squeeze a lime over and serve.
Notes
- Use full-fat coconut milk for the creamiest texture.
- This dish is naturally vegan and gluten-free.
- Fresh spinach will wilt down significantly, so don't be alarmed by the large volume at first.
