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).


Nina S.
Nina S.11 days ago


Sherry Kohn
Sherry Kohn29 days ago

Many thanks to you !

Naomi Dreyer
Naomi Dreyerabout a month ago


Cela V.
Cela V.about a month ago


Veronica Danie
Veronica Danie2 months ago

Thank You!

Elena Poensgen
Elena Poensgen5 months ago

Thank you

Lady Kaira
Lady Kaira12 months ago


Beverly M.

Coconut and spinach ~ interesting combo!

JL A.3 years ago


Teresa Wlosowicz
Teresa W.3 years ago

* to cashews, sorry for the misprint