Coconut Creamed Spinach

This dairy-free coconut creamed spinach is savory and delicious. It is a full-flavored side dish for any occasion, made with a coconut milk cream base, garlic, shallots, and red pepper flakes.

Creamed spinach is a classic side dish with vibrant greens and cheesy cream sauce. This dairy-free version is just as tasty as the classic and makes a delicious holiday side dish. 

Coconut Creamed Spinach

For this recipe, you will need olive oil, spinach, minced shallow, minced garlic, crushed red pepper flakes, coconut milk, freshly squeezed lemon juice, arrowroot powder, salt, and pepper.

Heat a tablespoon of olive oil in a large skillet.

Add the spinach to the pan and cook until slightly wilted, about 4 minutes.

Once wilted, pour the spinach into a colander to drain. Set aside and wipe the pan out.

Add a tablespoon of olive oil to the pan and cook the garlic, shallot, and red pepper flakes in the oil. Cook until fragrant and lightly brown.

Add the coconut milk, lemon juice, and salt and pepper. Mix well.

Then, add the arrowroot powder. Mix until the powder dissolves and the cream mixture is slightly thick.

Add the spinach to the pan and coat it with coconut cream sauce. Serve the coconut-creamed spinach immediately. 

Substitutes & Tips

• Shallot: If you don’t have a shallot, you can substitute it with onion.
• Coconut Milk: This recipe can use full-fat or light coconut milk. I like the taste of light coconut milk in this particular recipe, so that’s what I used. 
• Arrowroot Powder: This ingredient is used to thicken the sauce. Other thickeners like cornstarch and flour can be used in its place. Start with one tablespoon of flour and add more as needed. 

Watch The Recipe Video:

Coconut Creamed Spinach FAQ

Can I use fresh or frozen spinach for this recipe?

Yes, you can use either fresh or frozen spinach. If using frozen spinach, thaw and drain it well before cooking to avoid excess moisture.

What can I use instead of coconut milk?

If you prefer a different non-dairy milk, cashew cream or almond milk can work as substitutes, though the flavor and thickness may vary slightly.

How can I thicken the sauce if I don’t have arrowroot powder?

You can use cornstarch or all-purpose flour instead. Start with 1 tablespoon and add more to reach your desired thickness.

Is this recipe gluten-free?

Yes, this recipe is gluten-free, as written. Ensure that your arrowroot powder or any other thickener is also certified gluten-free.

How do I store leftovers, and how long will they keep?

Leftover coconut creamed spinach can be stored in an airtight container in the refrigerator for up to 5 days. It can be reheated gently on the stovetop or in the microwave.

Can I make this dish ahead of time?

You can prepare it a day in advance and store it in the refrigerator. Reheat on the stovetop over low heat, stirring occasionally until warmed through.

What main dishes pair well with this coconut creamed spinach?

This dish pairs well with grilled or roasted meats, tofu or as a side to hearty mains like lentil loaf or mushroom risotto.

Is this dish spicy?

The crushed red pepper flakes add a mild heat, but you can adjust the amount to suit your taste or omit them altogether for a milder version.

Related Recipes:

• How To Cook Spinach
• Keto Spinach Artichoke Dip
• Spinach Tortillas

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