Vegan Coconut Creamed Kale

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With Thanksgiving just a little over a week away, my mind is constantly thinking about side dishes so no better time than now to share an old favorite in case you are racking your brain thinking about side dishes as well!

This Vegan Creamed Kale is a variation on classic creamed spinach and combines many of my favorite flavors together– coconut oil, coconut milk, kale and sweet onion to deliver a healthy, yet rich-tasting side dish full of goodness that will leave you satisfied – vegan or not!

I like to garnish this side dish with some unsweetened, grated coconut. If you have a couple extra minutes and want to toast it, it’s even better!

Here are some more Thanksgiving side dish ideas:


Shredded Brussels Sprouts with Crispy Shallots

Whole Roasted Brussels Sprouts

Shredded Brussels Sprouts with Shitake Mushrooms

Crispy Roasted Brussels Sprouts


Maple Mashed Sweet Potatoes

Candied Sweet Potato Latkes

Nana’s {Skinny} Sweet Potato Casserole

Hasselback Sweet Potatoes with Crispy Garlic

Roasted Sweet Potato and Carrot Mash

Roasted Delicata Squash with Cinnamon and Palm Sugar


Garlicky Braised Collard Greens

Oven Roasted Broccolette

Spicy Sweet Roasted Broccoli

Sauteed Asparagus with Shallots and Lemon


Maple and Cardamom Glazed Carrots

Garlic Rubbed Roasted Cabbage Steaks

Caramelized Fennel and Onions

Creamy Mashed Cauliflower with Ghee

Perfect Roasted Cauliflower

The Ultimate Vegan Green Bean Casserole

Sort of a Kale Caeser


  • Sweet onion is also called white onion, Spanish onion, Vidalia onion, Texas Sweet onion and Walla-Walla onion – try to find one if you can – it really adds a lot to this dish!
  • For instructions on how to easily remove the Kale leaves from the stems, click here.
  • If you only have full-fat canned coconut milk, use 1/2 cup whisked with 1/4 cup cold water.

Coconut Creamed Kale
2 Points Plus Per Serving -- Serves 4
Serves: 4
  • 1 ½ Tablespoons organic virgin coconut oil
  • 1 medium clove garlic, minced
  • 1 large sweet onion, chopped
  • 12 ounces kale leaves cut into bite sized pieces
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground white pepper
  • Pinch fresh grated nutmeg
  • ¾ cup light coconut milk (canned)
  • Unsweetened, grated coconut for garnish (toasted if possible)
  1. Begin by mincing garlic and chopping onion.
  2. Next, clean and stem kale. Cut the kale leaves into bite sized pieces and set aside. Measure coconut milk and spices.
  1. Heat a large skillet over medium high heat. Once hot, add in coconut oil.
  2. Add garlic and onion, sauté for 5 to 6 minutes, until softened.
  3. Add kale, stir and cook for 2 to 3 minutes, until leaves begin to wilt.
  4. Finally, add in salt, white pepper, nutmeg and coconut milk. Cook, stirring frequently, for an additional 4 to 5 minutes until kale is soft and coconut milk is thickened.
  5. Taste, adjust seasoning if necessary, serve garnished with coconut and Enjoy!

Vegan Creamed Kale from

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  1. says

    What a terrific dish, Alyssa! I have both kale and coconut milk so I’m going to try it tonight. I made your sweet potatoes with coconut milk last night and everyone loved them. I can’t believe Thanksgiving is next week…time to finalize the menu and make a shopping list. The side dishes are always my favorites. I hope all your prep is going well! :)
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