Coconut Creamed Spinach

Using coconut milk instead of dairy adds exotic appeal to this mouth-watering, divinely decadent-tasting recipe. What a great way to get the eye-health-boosting benefits of fresh spinach!


1 pound well-washed fresh spinach, tough stems removed
1 tablespoon extra-virgin olive oil
1 teaspoon grated fresh ginger
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg
3/4 cup unsweetened coconut milk
Salt and freshly ground black pepper, to taste
1/2 cup cashews, optional

1. Steam spinach over boiling water for 3 to 5 minutes, until just tender. Gently squeeze out excess moisture, then chop spinach coarsely and reserve.

2. In a large skillet over medium heat, heat the oil and add the ginger, cumin, and nutmeg. Cook about 1 minute, until fragrant. Stir in the spinach, coconut milk, and salt and pepper, to taste.

3. Simmer 5 to 7 minutes, until hot and creamy, then add cashews, if using, stirring to combine. Serve hot, over rice if desired.

Serves 4 to 6.

Inspired by The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).

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Elena Poensgen
Elena Poensgenabout a month ago

Thank you

Lady Kaira
Lady Kaira7 months ago


Beverly M.
Beverly M.2 years ago

Coconut and spinach ~ interesting combo!

JL A.2 years ago


Teresa Wlosowicz
Teresa W.2 years ago

* to cashews, sorry for the misprint

Teresa Wlosowicz
Teresa W.2 years ago

No, thanks. I'm allergic tom cashews and coconuts.

Edvanir L.
Edvanir L.2 years ago

Sounds good.

Melinda K.
Past Member 2 years ago

lovely recipe, thanks

Debbi Ryan
Deb Ryan2 years ago

Yum !!!

Edvanir L.
Edvanir L.2 years ago

I'll try it!