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Coconut Creamed Spinach

Scott Phillips

Servings: 8 as a side dish

Coconut milk adds a barely there sweetness to this classic side, while toasted cumin gives it an earthy flavor. Serve this with beef or lamb, or top with a fried egg for a vegetarian meal.


  • 2 Tbs. canola oil
  • 1 tsp. whole cumin seeds
  • 1 medium yellow onion, chopped
  • Kosher salt
  • 20 oz. (20 packed cups) baby spinach
  • 3/4 cup well-shaken coconut milk
  • 2 Tbs. all-purpose flour
  • 1/4 cup plain Greek yogurt

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 0
      Sodium (mg): 330
      Carbohydrates (g): 11
      Fiber (g): 4
      Protein (g): 3


  • Heat the oil in a wide 6-quart pot over medium-high heat until shimmering hot. Add the cumin seeds and toast, stirring constantly until fragrant and a shade darker, about 1 minute. Add the onions and 1/2 tsp. salt, and cook, stirring occasionally, until softened, 3 to 4 minutes.
  • Pile the baby spinach on top of the onions without tossing, cover, and cook for 1 minute. Uncover and cook, tossing often, until completely wilted, about 2 minutes.
  • Meanwhile, whisk together the coconut milk, flour, and 1 tsp. salt in a medium bowl. Add the coconut milk mixture to the spinach and cook, stirring, until very thick, about 2 minutes. Remove from the heat, stir in the yogurt, and serve.


Rate or Review


  • Krispie | 01/01/2015

    This was tasty but not amazing. If you are considering making it and you love creamed spinach, I woukd go ahead and make it. If creamed spinach isn't a huge favorite, I would pass on the recipe as it doesn't do anything to increase my love for creamed spinach.

  • User avater
    Antonio_Reis | 06/16/2014

    I really loved this dish! Perfect side for a small group. Amazingly simple to pull off too.

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