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Western Samoa Inspired Coconut with Chard

Author: Molly Patrick of Clean Food Dirty Girl


  • 1 yellow onion diced
  • 5 garlic cloves minced
  • 2 teaspoons fresh turmeric 6g, peeled and diced
  • 3 cups fresh coconut meat I bought mine frozen from an Asian market and it was grated, 325g, grated or chopped
  • 3 cups chard use stems and all, 75g, chopped
  • 1 1/2 cups water
  • 1 teaspoon sea salt
  • Several turns fresh black pepper


  • Heat a pan over medium heat and cook the onion for 5 minutes, stirring occasionally so the onions don’t stick to the bottom of the pan.
  • Add the garlic, the turmeric and a splash of water and sauté for 2 minutes.
  • Add the coconut, chard, water, sea salt and black pepper and stir.
  • Place the lid on the pan and simmer for 10 minutes.
  • Serve with brown rice or quinoa, or wrap it up in blanched collard leaf and have it as a wrap.