Coconut-Creamed Swiss Chard


Unsweetened coconut milk and refined coconut oil combine to add a creamy richness to this vegan Swiss chard side from chef Rocco DiSpirito. Reducing the coconut milk deepens its flavor and lends a velvety texture that truly mimics dairy.

Coconut-Creamed Swiss Chard Recipe
Photo: Victor Protasio
Total Time:
40 mins


  • 1 (15-ounce) can unsweetened coconut milk, well shaken and stirred

  • 4 quarts water

  • 3 tablespoons plus 1/4 teaspoon kosher salt, divided

  • 1 (1-pound) bunch Swiss chard

  • 1/4 cup finely chopped shallot

  • 2 tablespoons refined coconut oil

  • 1/4 teaspoon black pepper


  1. Cook coconut milk in a large high-sided skillet over low, stirring occasionally, until reduced by half, about 30 minutes. Pour into a liquid measuring cup or small bowl; set aside. Wipe skillet clean.

  2. While coconut milk cooks, bring 4 quarts water and 3 tablespoons salt to a boil in a large pot. Separate Swiss chard leaves from stems. Tear each leaf into 3 or 4 pieces. Chop stems into 1/4-inch pieces.

  3. Transfer stems to boiling water; cook until tender, about 5 minutes. Using a slotted spoon, transfer to a large bowl. Add leaves to boiling water; cook until bright green and almost tender, about 1 minute. Drain. Add leaves to stems in bowl.

  4. Add shallot and coconut oil to cleaned skillet; cook over medium-high, stirring often, until translucent, about 3 minutes. Add reduced coconut milk and Swiss chard stems and leaves; cook, stirring constantly, until mixture is warmed through and Swiss chard is coated, 2 to 3 minutes. Stir in pepper and remaining 1/4 teaspoon salt. Serve immediately.

Make Ahead

Coconut milk reduction can be made in advance and stored in an airtight container in refrigerator up to 1 week.

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