Spinach puree and coconut milk paste

casaveneracion.com corn-spinach-soup

One of my favorite ways of preparing spinach is by adding butter and cream to it. Creamed spinach, I call it. I was planning on making a huge batch the other day when I realized that we had run of of cream. I had already blanched the spinach and I was wondering what to do with it. Why not coconut cream or milk? Why not a paste that I can use with several dishes much like the Italians add pesto to a lot of things?

The spinach puree and coconut milk paste was so good and so versatile, and I added it to a soup, spring rolls and fish. Three dishes made extra tasty with the addition of the spinach and coconut milk paste.

Recipe: Spinach puree and coconut milk paste

Ingredients

  • 1 large bag of spinach, rinsed and drained
  • 2 c. of coconut milk
  • 1/2 c. of coconut cream
  • 2 tbsps. of vegetable cooking oil
  • 1 tbsp. of minced garlic
  • 1 large onion, chopped
  • salt and pepper, to taste

Instructions

  1. Check the spinach for touch stalks. If there are any, remove them.
  2. Boil water in a large pot. Add the spinach and blanch for a minute or two or until wilted (see how to blanch). This is a large bunch of spinach so one minute in hot water should be considered a minimum.
  3. Drain the spinach, dump in a bowl of iced water or rinse under the tap. Squeeze to remove excess water (read detailed instructions).
  4. Roughly chop the spinach.
  5. Pour the coconut milk into the blender. Add the spinach. Process until smooth.
  6. casaveneracion.com spinach-paste
  7. Heat the cooking oil in a wok or shallow pan. Sweat the onion and garlic. Medium-low heat with occasional stirring until the onion bit are translucent.
  8. Pour in the spinach mixture. Season with salt and pepper.
  9. casaveneracion.com spinach-paste2
  10. Cook over medium heat, uncovered, until the liquid has reduced. Pour in the coconut cream. Taste, adjust the seasonings if needed, and continue cooking until the mixture turns into a paste.
  11. Cool and keep in a covered container in the fridge. I used my puree within 24 hours. I’m not sure at this point how long it will stay good even with refrigeration.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 2

Now, what dishes can you use the spinach puree and coconut milk paste with?

I made chili relleno spring rolls again.

casaveneracion.com spinach-paste3

This time, however, before stuffing the chilies with cheese, I spread the inside generously with the spinach and coconut milk paste.

Just follow the chili relleno spring rolls recipe with the addition of the spinach and coconut milk paste.

I also made a vegetable soup (pictured at the beginning of the post).

casaveneracion.com fish-coco-spinach-sauce

And a fish dish.

The recipes for the soup and fish dish, I’ll be posting next.

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Comments

  1. Paula F says

    I love the idea of using spinach + coconut milk / cream in a sauce; it’s kind of like a laing-esque sauce! Interestingly, I know that there are some Indian dishes that use minced or pureed spinach to coat proteins (not necessarily with gata though, depends on the dish). And incidentally, the Chinese restaurant Hai Shin Lou in Makati has a napa cabbage dish that has a spinach sauce. My father took me there a couple of years ago for my birthday, and that was one of my favorite dishes. Walang gata sa sauce, but it’s another great use for spinach. I recommend trying it if you’re ever there. (Oh, I have no ownership in that restaurant – I just like the dish!)

  2. misao says

    Love your idea of using it in stuffed chili! Will try that out next time.

    I imagine this would go well with snails too! If I only have access to some escargot…

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