I got the inspiration for this simple way to feed greens to my children from way back in the early 70s when I visited Fiji and stayed amongst the Fijian people. I watched as they hand grated the coconut and squeezed milk from it and was so impressed with their delicious taro leaves cooked in this fresh coconut milk that ever since I’ve been doing my version of it. Cooking with taro leaves is a special skill that I never acquired but I’ve figured that any green leafy vegetable (spinach, silver beet, kale) is almost as good and canned coconut cream, although a poor substitute for the real thing, is certainly a lot easier. I have added the wraps to disguise the fact that this delicious dish is actually green and healthy! But my preference is to eat as is without wrapping.
2 packets of frozen spinach or equivalent amount of fresh chopped greens
1 x 270 ml can coconut cream (I like the Ayam brand because it has less additives)
Salt to taste
Easy cooking and assembly instructions
- Cook the greens in the coconut cream until most of the liquid has evaporated.
- Add salt to taste
- Lightly toast both sides of the wraps on a cake rack over a hot element
- Butter one side of the wraps (optional)
- Place a large spoonful of cooked greens on each wrap and roll up. (if there is too much liquid the wraps will go soggy so make sure you drain most of it out. Someone who wants to eat this dish without the wrap will be glad to take it off your hands!)
- Serve while hot
By Vrndavan Dasi
Founder and Principal of Veda Yoga Teacher Training