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Caribbean · Sides

Callaloo with Coconut

VegEasy

Diet: Veg · Vegan

Callaloo with Coconut is a Caribbean dish. This version uses amaranth greens, not taro leaves.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Caribbean
Course
Sides

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Callaloo with Coconut. The photograph shows a soupier callaloo preparation; this recipe reduces the coconut liquid around chopped greens.
The photograph shows a soupier callaloo preparation; this recipe reduces the coconut liquid around chopped greens. Representative photograph of Callaloo with Coconut. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Greens

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 5 min

  1. Cook 25 ml neutral oil, 150 g onion, chopped, 15 g garlic, chopped, 1 tsp thyme in its oil 5 minutes.

Greens · About 15 min

  1. Add 700 g amaranth greens, washed and chopped, 200 g okra, sliced, 300 ml coconut milk, 150 ml water, ¾ tsp salt; cover and simmer 15 minutes.

Finish · About 5 min

  1. Uncover and cook 5 minutes until greens are tender and liquid reduces.

    Check: Look for this result: greens are tender and liquid reduces.

Tips

  • This version uses amaranth greens, not taro leaves.
  • Judge Callaloo with Coconut by the texture and doneness signs in its steps. Your pan and heat affect how long Callaloo with Coconut takes to cook.

Substitutions

  • Use spinach with a shorter cooking time.

Storage

  • Get perishable Callaloo with Coconut into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Callaloo with Coconut within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Callaloo with Coconut to 74°C / 165°F, stirring or turning it for even heating. When Callaloo with Coconut is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Callaloo with Coconut one day ahead. For Callaloo with Coconut, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Callaloo with Coconut on the day of serving.

FAQ

What matters most when making Callaloo with Coconut?

This version uses amaranth greens, not taro leaves.

What can I substitute in Callaloo with Coconut?

Use spinach with a shorter cooking time.

Can I prepare Callaloo with Coconut ahead?

Prepare the measured ingredients for Callaloo with Coconut one day ahead. For Callaloo with Coconut, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Callaloo with Coconut on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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