Coconut Creamed Spinach is a lush, velvety dish that marries the earthy richness of spinach with the creamy sweetness of coconut milk. Each bite offers a harmonious blend of textures, from the tender greens to the smooth, indulgent sauce. Infused with aromatic spices, this dish is a comforting yet vibrant addition to any meal, ready in just [insert cooking time].
This recipe is a delightful twist on a classic, perfect for those seeking a dairy-free option without sacrificing flavor. The coconut milk adds a subtle tropical note, while the spinach provides a nutrient-packed base. Whether served as a side or a main, it’s a quick, satisfying dish that’s sure to impress. In [insert cooking time], you’ll have a bowl of creamy, dreamy goodness that’s as nourishing as it is delicious.
Ingredients for Coconut Creamed Spinach
- 1 tablespoon olive oil (divided)
- 1 pound spinach (or a mix of baby greens)
- 1 cup full-fat coconut milk
- ½ teaspoon Dijon mustard
- 1 tablespoon corn starch
- 1 shallot, chopped
- 1 clove garlic, minced
- 4 ounces shiitake mushrooms
- 2 teaspoons lemon juice
- Sea salt and fresh black pepper (to taste)
For the Fried Shallots:
- 3 shallots, thinly sliced
- 1 teaspoon corn starch
- ½ cup canola oil (for frying)
- Sea salt (to taste)
Step-by-Step Instructions
- Cook the spinach: In a large skillet, heat ½ tablespoon olive oil over medium heat. Add the spinach and a few pinches of salt. Cook until just wilted, working in batches if needed. Transfer to a colander to drain. Once cool, press out as much liquid as possible to avoid watery creamed spinach.
- Make the fried shallots: In a smaller skillet, heat the canola oil over medium-high heat. Toss the sliced shallots with 1 teaspoon corn starch until fully coated. Test fry one shallot to ensure the oil is hot enough (it should turn golden brown in about 30 seconds). Fry the rest in batches, drain on paper towels, and sprinkle with salt. Set aside.
- Prepare the coconut milk mixture: In a small bowl, whisk together the coconut milk, Dijon mustard, a pinch of salt, and 1 tablespoon corn starch. Set aside.
- Sauté the aromatics: Wipe out the skillet used for the spinach and heat the remaining ½ tablespoon olive oil. Add the chopped shallot, mushrooms, garlic, and a pinch of salt and pepper. Cook for a few minutes until softened. Stir in the lemon juice and reduce the heat to low.
- Combine and heat: Add half of the coconut milk mixture to the skillet and stir. Return the spinach to the pan, then pour in the remaining coconut milk mixture. Stir gently until the spinach is warmed through (avoid overcooking to maintain its vibrant green color).
- Serve: Transfer the creamed spinach to a serving platter. Top with the fried shallots just before serving to keep them crispy.
Perfect Pairings: Serving Suggestions
This Coconut Creamed Spinach is a versatile side dish that pairs beautifully with grilled chicken, roasted salmon, or even a hearty grain bowl. For a plant-based meal, serve it alongside quinoa or roasted sweet potatoes. Pro tip: Add a sprinkle of toasted coconut flakes for extra texture and flavor!
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of coconut milk to restore creaminess. Avoid microwaving, as it can make the spinach mushy. Note: Fried shallots are best added fresh, so keep them separate if storing.
Mix It Up: Recipe Variations
Feel free to customize this dish to suit your taste! Swap shiitake mushrooms for cremini or omit them entirely. For a nuttier flavor, add a tablespoon of tahini to the coconut milk mixture. If you’re not a fan of fried shallots, try topping with toasted almonds or sesame seeds instead.
Time-Saving Hacks
To streamline prep, use pre-washed spinach and pre-sliced mushrooms. You can also make the fried shallots ahead of time and store them in an airtight container at room temperature. Bonus tip: Double the recipe and freeze half for a quick side dish later!
Equipment Essentials
A large skillet is key for cooking the spinach evenly, while a smaller skillet works perfectly for frying shallots. A colander is essential for draining the spinach thoroughly—don’t skip this step! For whisking the coconut milk mixture, a small bowl and whisk or fork will do the trick.
Coconut Creamed Spinach
Ingredients
- 1 tablespoon olive oil
- 1 pound spinach (or mix of baby greens)
- 1 cup full fat coconut milk
- ½ teaspoon Dijon mustard
- 1 tablespoon corn starch
- 1 shallot, chopped
- 1 clove garlic, minced
- 4 ounces shiitake mushrooms
- 2 teaspoons lemon juice
- Sea salt and fresh black pepper
For the fried shallots:
- 3 shallots, thinly sliced
- 1 teaspoon corn starch
- ½ cup canola oil for frying
- Sea salt
Instructions
- In a large skillet, heat ½ tablespoon olive oil, add the spinach, a few pinches of salt, and cook until just wilted. (You may have to let some cook down before you can fit more into the pan, or add & remove it in batches – just don’t overcook it). Turn off the heat, and place spinach in a colander to drain. Once it’s cool to the touch, press out as much liquid as you can. And then press out some more. Don’t skip this step or you will have watery creamed spinach.
- Make the fried shallots: In a separate smaller skillet, heat your fry oil. Toss shallots together with the cornstarch until they’re fully coated. Test fry a shallot, making sure your oil is at the right temp (they should become golden brown in about 30 seconds). Fry the rest in batches, drain on paper towels and sprinkle with a few pinches of salt. Set aside.
- Whisk together the coconut milk, Dijon mustard, a pinch of salt, and corn starch. Set aside.
- Wipe out the skillet you used for the spinach and heat ½ tablespoon more oil. Add the chopped shallot, mushrooms, garlic, and pinches of salt and pepper, and cook for a few minutes, until soft. Squeeze lemon into the pan, give it a stir, and turn heat to low.
- Add half the coconut milk mixture and stir. Add the spinach back to the pan. Pour in the rest of the coconut milk mixture and stir just until the spinach and coconut milk are warmed through. (You want to cook the spinach as little as possible so it doesn’t lose it’s vibrant green color and become mushy).
- Remove from heat and pour into a serving platter. Top with the fried shallots just as you’re ready to serve so they stay crispy.