Coconut is a versatile ingredient that can be used in both sweet and savory dishes. When combined with the right vegetables, coconut can take a recipe to the next level. But with so many veggies to choose from, which ones pair best with the flavor of coconut? Here’s a look at some of the top vegetable contenders for coconut companions.
Sweet Potatoes
Sweet potatoes and coconut are a match made in heaven. The natural sweetness of the potato complements the subtle sweetness of coconut. They can be mashed together to make a Thai-inspired sweet potato coconut purée or diced and roasted along with coconut oil and seasonings for a sheet pan dinner. Sweet potato and coconut soup is another popular combination, often spiced up with red curry paste. And for dessert, sweet potato coconut cake or pudding makes for a tropical treat.
Carrots
Carrots are another vegetable with a hint of natural sweetness that pairs well with coconut. Shredded carrots can be combined with coconut, raisins, and nuts for a fresh carrot salad or slaw. Carrot coconut cake is a spin on the classic with the addition of shredded carrots and coconut flakes or coconut cream frosting on top. Roasted carrots tossed in coconut oil and spices are simple but delicious. And coconut carrot soup is a creamy, comforting dish, sometimes enhanced with ginger or red curry. The coconut balances out the earthiness of the carrots.
Butternut Squash
Like sweet potatoes and carrots, butternut squash has an underlying sweetness that harmonizes with coconut. Cubed butternut squash roasted with coconut oil, garlic, and cumin makes for a savory side dish. Butternut squash coconut soup is a popular autumn and winter soup option. The creaminess of blended squash coupled with the richness of coconut milk can’t be beaten. Butternut squash and coconut also pair well in stir fries. And coconut pairs nicely with butternut squash’s mustardy undertones in dishes like coconut curry butternut squash.
Cauliflower
Cauliflower has a very mild flavor that partners well with stronger ingredients like coconut. Roasted cauliflower doused in coconut oil and spices is a hands-off side. Cauliflower coconut rice omits grains for a low-carb, paleo-friendly option with coconut adding healthy fats. And cauliflower blended with coconut milk makes an ultra-creamy soup or sauce. Coconut flour is sometimes used as a binder when making cauliflower pizza crusts for a grain-free pizza night. Even mashed cauliflower gets a tropical twist with the addition of coconut milk in place of heavier cream.
Green Beans
Slim green beans pair nicely with the meatiness of coconut. Green beans can be sauteed with coconut oil and sprinkled with shredded coconut for texture and flavor. They also stand up well in coconut-based curries and stir fries. Blanched green beans can be tossed in a coconut lime dressing for a fresh take on the veggie side. Some recipes even call for roasting green beans with coconut oil, salt, and pepper to concentrate their flavor. Coconut adds interest and richness to an otherwise plain veggie.
Broccoli
Like green beans, broccoli holds its own with the thick texture of coconut. Broccoli pairs especially well with coconut milk-based sauces. The contrast of the green crunchy florets with the rich, creamy sauce is hard to top. A Thai coconut curry with broccoli is a prime example of this winning combo. Roast broccoli with just coconut oil, salt, and pepper allows the mild grassy flavor to shine. Coconut oil roasted broccoli is also nice served over coconut rice for a meal with double the coconut impact.
Zucchini
Zucchini is another mild veggie that pairs well with big coconut flavor. Shredded or spiralized zucchini makes a perfect low-carb pasta replacement, especially when tossed with a creamy coconut curry sauce. Thinly sliced zucchini ribbons work well in a coconut stir fry. Baked goods like zucchini bread and zucchini muffins often include coconut oil for moisture and shredded coconut for texture. And the high water content of zucchini balances out dry coconut flour in baked goods like zucchini coconut muffins.
Eggplant
Eggplant becomes downright decadent when paired with coconut. Cubes of eggplant soaked in coconut milk and spices make for an Indian-inspired baigan ka korma. Slices of eggplant work well in coconut curry stir fries. Breaded, baked eggplant absorbs coconut-based sauces beautifully. And coconut pairs nicely with baba ghanoush, a Middle Eastern dip made with roasted eggplant and spices. The meaty texture of eggplant stands up well to creamy coconut-based dishes.
Bell Peppers
The crisp bite of bell peppers helps cut through the richness of coconut. Red, yellow, and orange bell peppers not only provide color contrast but also balance out the sweetness of coconut. Peppers and coconut team up nicely in curries, stir fries, and Thai dishes like red curry. Stuffed peppers take well to coconut milk-based sauces too. And to roast peppers, simply coat with coconut oil before putting them in the oven or grill. Coconut amplifies the inherent sweetness of bell peppers.
Mushrooms
Earthy mushrooms absorb the flavor of coconut beautifully. Sauté mushrooms in coconut oil for a quick side dish. Add coconut milk to mushroom gravy or stroganoff for a creamier texture. Mix coconut amino acids into mushroom marinades. Stuff mushrooms with a coconut bread crumb filling before baking. Portobello mushroom caps work nicely as “buns” for coconut curry veggie burgers. Or skewer mushrooms and peppers with coconut-based sauces or dressings. Coconut brings out the umami in mushrooms.
Onions
Onions soften and caramelize wonderfully when cooked in coconut oil. Their pungency mellows and sweetness increases, complementing coconut’s flavor. Sautéed onions take any coconut curry or stir fry to the next level. Caramelized onions pair with coconut’s richness in dips, spreads, soups, and stews. Even raw red onions provide bite and balance out creamy coconut dressings like ceviche. For roasted vegetables, toss onions in coconut oil before putting them in the oven.
Cabbage
Cool, crisp cabbage maintains its crunch even when paired with creamy coconut. Thinly sliced Napa cabbage works well in coconut-based Asian slaws and stir fries. Shredded green cabbage adds texture and freshness to coconut curries as well as tacos and fajitas with a coconut flour shell. Roasted cabbage wedges take on new dimension when drizzled with melted coconut oil and massaged with spices. Even in coleslaw, coconut flakes lend sweetness to balance the tang of cabbage and vinegar.
Asparagus
Slender spears of asparagus pair beautifully with the texture of coconut. Roasted asparagus is fantastic drizzled with melted coconut oil or coconut butter. Blanched asparagus stands up well in coconut curries and stir fries. Shaved asparagus makes a lovely addition to summer rolls with coconut peanut dipping sauce. And asparagus gets a tropical twist paired with coconut rice and shrimp. The vegetal crunch of asparagus is gorgeous with creamy coconut sauces.
Spinach
Leafy spinach helps lighten and cut through the richness of coconut. A bed of raw spinach is the perfect thing to soak up coconut-based curries and gravies. Sautéed spinach maintains its wilt when paired with coconut milk or cream. Spinach and coconut team up nicely in both sweet and savory dishes, from smoothies to quiches. Curried spinach with coconut milk is a simple but flavorful combo. And spinach salads come alive with the addition of coconut bacon bits, flakes, or dressing.
Beets
The earthy sweetness and brilliant color of beets pair wonderfully with creamy white coconut. Shredded raw beets add great texture and color contrast to coconut slaws. Pickled beets complement the complexity of coconut’s flavor. Roasted beets drizzled with coconut oil or topped with a coconut lemon dressing are divine. Beets even work well baked into treats like coconut macaroons for pink color and subtle earthiness. If you love beets, a sprinkle of coconut takes the flavor up a notch.
Corn
Juicy kernels of corn offset the dryness of coconut with their burst of sweet moisture. Grilled corn on the cob slathered in a compound coconut butter is absolute heaven in summer. Coconut pairs well with corn’s sweetness in chowders and bisques. Stir fried corn and coconut makes for a simple side. Creamed corn gets even creamier with the addition of coconut milk. And cornbread, fritters, and puddings all benefit from a touch of coconut. It brings out corn’s inherent sweetness.
Tomatoes
Fresh tomatoes offer great color and acidity to balance the richness of coconut. Diced tomatoes provide texture and pop in curries, stir fries, and stews with coconut milk as the base. Sliced tomatoes pair nicely with creamy coconut dressings. Tomato salads and salsas are taken to the tropics with shredded or flaked coconut on top. Tomatoes stuffed with a coconut rice filling are next level. And sun dried tomatoes work with coconut in both sweet and savory dishes, from cookies to pesto.
Other Good Options
In addition to the vegetables listed above, there are many more that complement the flavor of coconut:
- Celery – Creamy coconut helps tame celery’s bitterness in dishes like chicken salad
- Cucumbers – Cooling cucumbers provide crunch and moisture for creamy coconut dips and dressings
- Radishes – Pungent radishes mellow out and gain complexity paired with coconut’s sweetness
- Turnips – Turnips’ bitterness is balanced by coconut’s rich, fatty flavors
- Parsnips – The subtle sweetness of parsnips harmonizes with coconut
- Artichokes – Meaty artichoke hearts pair nicely with rich coconut sauces
- Brussels sprouts – Roasted Brussels sprouts caramelize beautifully with coconut oil
- Kale – Hardy kale softens and absorbs the flavors of coconut-based dishes
The mild or sweet flavors of these vegetables allow the coconut to take center stage while also contributing color, texture, nutrients, and contrast.
Choosing the Best Coconut Products for Cooking
To get the most out of coconut’s flavor when cooking, be selective about the coconut products used:
- Coconut oil – Has a mild coconut flavor perfect for sautéing, roasting, stir-frying
- Refined coconut oil – Perfect when you don’t want a strong coconut taste
- Virgin coconut oil – Unrefined, so has a stronger coconut flavor
- Coconut cream – Very thick, concentrated coconut milk to make sauces creamy
- Coconut milk – Adds richness, body, and natural sweetness to dishes
- Coconut butter – Has a thicker, more intense coconut flavor for spreads
- Coconut aminos – Offers sauce-like salty-sweet coconut flavor
- Dried coconut flakes – Toasted flakes provide crunchy coconut texture
- Shredded coconut – Fresh, soft texture with mild coconutty flavor
Seasonings and Spices that Pair Well with Coconut
Certain herbs, spices, and flavor combinations complement and intensify the flavor of coconut. Some top options include:
- Curry powder or curry pastes
- Ginger
- Basil
- Cilantro
- Lime juice and zest
- Lemongrass
- Chili peppers
- Garlic
- Turmeric
- Cumin
- Coriander
- Thai chiles
- Cardamom
- Cinnamon
- Cloves
- Nutmeg
- Mint
- Red pepper flakes
Relying on these aromatics when cooking with coconut will make the inherent flavor of coconut really sing and shine.
Tips for Cooking with Coconut and Vegetables
Here are some handy tips for getting the most flavor and texture out of dishes that pair coconut with vegetables:
- Toast dried coconut to intensify flavor before using in recipes
- Sauté vegetables in coconut oil to add richness
- Roast vegetables with a sprinkle of coconut oil and salt
- Purée roasted vegetables with coconut milk for creamy soups
- Cook greens like spinach in coconut milk or cream
- Add unsweetened coconut to balance sweeter vegetables
- Use coconut flour for breading and frying vegetables
- Top curries and stews with fresh coconut just before serving
- Combine shredded coconut and panko breadcrumbs for coconut crusted veggies
With the right techniques, you can get the most coconut flavor into vegetable side dishes, main courses, soups, salads, and more.
Sample Recipe Combining Vegetables and Coconut
To get your creative juices flowing, here is a sample recipe for Roasted Cauliflower and Carrots with Coconut Curry Sauce. It brings together cauliflower, carrots, coconut milk, and Thai curry for an irresistible flavor combo:
Roasted Cauliflower and Carrots with Coconut Curry Sauce
Ingredients:
- 1 head cauliflower, cut into florets
- 3 medium carrots, peeled and chopped
- 2 tbsp coconut oil, melted
- 1 tsp curry powder
- Salt and pepper to taste
- 1 13.5 oz can coconut milk
- 1-2 tbsp Thai red curry paste
- 1 shallot, diced
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
- Chopped cilantro for garnish
Instructions:
- Preheat oven to 400°F.
- Toss cauliflower and carrots with coconut oil, curry powder, salt, and pepper on a baking sheet. Roast for 20 minutes, stirring halfway.
- Meanwhile, simmer coconut milk and curry paste in a saucepan until slightly reduced, about 10 minutes. Add shallot, garlic, and ginger. Cook 2 minutes more.
- Remove roasted vegetables from oven. Add lime juice to coconut curry sauce.
- Place vegetables on plates and drizzle with coconut curry sauce. Garnish with cilantro.
The combination of tender-crisp vegetables, rich and creamy coconut curry sauce, and bright lime juice is outstanding. Play around with different veggies and coconut ingredients to find more perfect pairings.
Conclusion
Coconut works wonderfully with all different types of vegetables. Its rich creaminess and subtle sweetness balance out and enhance produce ranging from hearty squash to crisp greens. When shopping, stock up on coconut products like oil, milk, and flour along with fresh veggies. Experiment with roasting, sautéing, and simmering vegetables in coconut-spiked sauces. Garnish completed dishes with a sprinkle of toasted coconut flakes. With its versatility and highly complementary flavor, coconut can turn an ordinary vegetable into something extraordinary.