Simple Caribbean Coconut Spinach

Name: Simple Caribbean Coconut Spinach
Total time: 15 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 450 g baby spinach; 2 pc garlic; 2 pc spring onions; 1½ tbsp coconut oil; ¼ tsp salt; ⅛ tsp nutmeg; ¼ tsp black pepper; 60 ml coconut milk; 1 pc bird's eye chilli

A quick vegan Caribbean-style spinach side simmered in coconut milk with garlic, scallions and gentle pepper heat.

15 min 132 kcal/serving serves 4

132kcal4gprotein14gcarbs8gfat

caribbeanpot.comView the original on caribbeanpot.com More from caribbeanpot.com on Mello

🥬baby spinach

🧄garlic

🧅spring onions

🥥coconut oil

🧂salt

🥜nutmeg

🧂black pepper

🥛coconut milk

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About Chris De La Rosa

Trinidadian-Canadian home cook and creator of CaribbeanPot.com

Chris De La Rosa is a Trinidadian-born, Canada-based home cook and food writer who founded CaribbeanPot.com, one of the most established online resources for Caribbean cooking. He is known for sharing Trinidadian recipes and techniques through his website and video content, aimed at making island cooking accessible to home cooks abroad.

His cooking centers on Trinidadian staples and the wider Caribbean pantry, with dishes like curry crab and dumplings, pelau, doubles, and callaloo built on scotch bonnet peppers, garlic, thyme, and green seasoning. He favours one-pot and stewed preparations, browning meats before slow cooking them, and leans on bold, well-seasoned flavours rather than elaborate technique, with an emphasis on recipes that reflect home kitchens rather than restaurant plating.

25 recipes on Mello, imported from caribbeanpot.com, mostly Caribbean and Jamaican.