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Okay, so I lied. I didn’t actually finish off the bag of shredded coconut. I ran out of flour before I could make another loaf cake. What a tragedy… Or maybe not.  


Not too long ago, a recipe from a blog I found during my vegan days popped up in my inbox. In this colorful side from Sri Lanka, the author paired two ingredients I would never have thought to combine—coconut and kale—into a flavorful and cohesive dish.


Well, darn. I didn’t have any kale, let alone any other type of cabbage.


But what’s cooking without a little improvisation?


In simplifying the recipe by swapping in spinach and spicing with solely salt and pepper, I managed to use up a bit more of the coconut in a delicious dish that I could serve with my meal instead of after it.



Coconut Spinach

serves 2

This side comes together in less than 5 minutes, which makes it perfect for those hectic weekday nights.

4 large handfuls of baby spinach

⅓ c. shredded sweetened coconut

salt & pepper

  1. Lightly coat a pan with nonstick cooking spray. Cook the spinach over medium-low heat, stirring often, until the spinach leaves deepen in color and wilt. Add all but 1 tbsp of coconut to the pan, and cook 1 min more. Season with salt and pepper to taste. Plate the coconut spinach, top with reserved coconut, and serve immediately.


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  1. Cyndi says on September 6, 2011 at 6:31 pm

    What a beautiful meal! The greens are so attractive, they practically jump out of the page. The photo alone makes me want to cook this.

    • foods for the soul says on September 6, 2011 at 10:46 pm

      Thank you! The photo turned out better than I expected, and so did the food.

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