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    Home » Recipes » Holiday Sides

    October 28, 2018 55 Comments

    Creamy Vegan Coconut Potatoes

    3.1K shares
    Jump to Recipe

    Peeling potatoes is one of those little kitchen chores that I should be totally cool with, but I actually hate. It's fidgety, time-consuming, potato peels go everywhere, and little nicks and cuts are a threat. I know, settle down, Sam, it's really not that big of a deal. You're right, it really isn't. BUT if you are at all like me, you are going to love my latest potato discovery, my Creamy Vegan Coconut Potatoes.

    Creamy Vegan Coconut Potatoes! These are like cheater scalloped potatoes. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they SO easy to make. No peeling, slicing, or cooking the sauce separately. Just add coconut milk, a bit of flour, and seasoning straight into your casserole dish, mix it up, then add in baby potatoes, cover with foil and bake. THAT'S IT! I swear it really is that easy. #itdoesnttastelikechicken #veganrecipes #potatoes

    Creamy vegan coconut potatoes are like cheater scalloped potatoes. Yeah, you heard me right. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they are SO easy to make. No peeling, slicing, or cooking the sauce separately. Nope, these little dudes are a one and done type recipe. Just add coconut milk, a bit of flour, and seasoning straight into your casserole dish, mix it up, then add the potatoes, cover with foil and bake. THAT'S IT! I swear it really is that easy.

    Creamy Vegan Coconut Potatoes! These are like cheater scalloped potatoes. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they SO easy to make. No peeling, slicing, or cooking the sauce separately. Just add coconut milk, a bit of flour, and seasoning straight into your casserole dish, mix it up, then add in baby potatoes, cover with foil and bake. THAT'S IT! I swear it really is that easy. #itdoesnttastelikechicken #veganrecipes #potatoes

    The key here is using baby potatoes. They are perfect for this dish as they often come prewashed, and you don't need to peel or even chop them so they are good to go, no extra work involved.

    The potatoes will cook to a gorgeous buttery texture, and the coconut mixture will make a glorious thick creamy sauce for a dish that's full of great flavour. The combo of coconut and thyme paired with the potatoes is so incredibly divine, it will taste like this dish took a lot more work than it actually did. It may look like a lot of sauce in the photo, but trust me, there won't be a drop left.

    Creamy Vegan Coconut Potatoes! These are like cheater scalloped potatoes. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they SO easy to make. No peeling, slicing, or cooking the sauce separately. Just add coconut milk, a bit of flour, and seasoning straight into your casserole dish, mix it up, then add in baby potatoes, cover with foil and bake. THAT'S IT! I swear it really is that easy. #itdoesnttastelikechicken #veganrecipes #potatoes

    To make Creamy Vegan Coconut Potatoes:

    In a 1.5qt casserole dish (or larger), whisk together the coconut milk, flour, garlic, thyme, salt, pepper, and nutmeg.

    Creamy Vegan Coconut Potatoes! These are like cheater scalloped potatoes. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they SO easy to make. No peeling, slicing, or cooking the sauce separately. Just add coconut milk, a bit of flour, and seasoning straight into your casserole dish, mix it up, then add in baby potatoes, cover with foil and bake. THAT'S IT! I swear it really is that easy. #itdoesnttastelikechicken #veganrecipes #potatoes

    Add the potatoes and give it a stir to coat. Cover with foil and bake for 50 to 65 minutes until the potatoes are fork tender.

    Creamy Vegan Coconut Potatoes! These are like cheater scalloped potatoes. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they SO easy to make. No peeling, slicing, or cooking the sauce separately. Just add coconut milk, a bit of flour, and seasoning straight into your casserole dish, mix it up, then add in baby potatoes, cover with foil and bake. THAT'S IT! I swear it really is that easy. #itdoesnttastelikechicken #veganrecipes #potatoes

    Serve hot and prepare for creamy deliciousness. Great served along with a salad and my vegan steaks, or crusted tofu. Omnomnom!

    Creamy Vegan Coconut Potatoes! These are like cheater scalloped potatoes. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they SO easy to make. No peeling, slicing, or cooking the sauce separately. Just add coconut milk, a bit of flour, and seasoning straight into your casserole dish, mix it up, then add in baby potatoes, cover with foil and bake. THAT'S IT! I swear it really is that easy. #itdoesnttastelikechicken #veganrecipes #potatoes

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    5 from 30 votes

    Creamy Vegan Coconut Potatoes

    These are like cheater scalloped potatoes. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they are SO easy to make. No peeling, slicing, or cooking the sauce separately. Less than 10 ingredients added right to a casserole dish and then baked!
    Prep Time5 mins
    Cook Time1 hr 5 mins
    Total Time1 hr 10 mins
    Course : Side Dish
    Cuisine : AmericanCanadian
    Servings: 6
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 400ml can full-fat coconut milk (1 ¾ cups)
    • ¼ cup all-purpose flour (gluten-free all-purpose flour if preferred)
    • 4 cloves garlic, minced
    • 1 tablespoon fresh thyme leaves
    • ¾ teaspoon salt
    • ⅛ teaspoon black pepper
    • ⅛ teaspoon nutmeg
    • 1.5 lbs yellow baby potatoes (about 5 cups)
    US Customary - Metric
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    Instructions

    • Preheat your oven to 400F (220C).
    • In a 1.5qt casserole dish (or larger), whisk together the coconut milk, flour, garlic, thyme, salt, pepper, and nutmeg. Add the potatoes and give it a stir to coat. Cover with foil and bake for 50 to 65 minutes until the potatoes are fork tender. Serve hot. 

    Notes

    Gluten Free: Swap out the all-purpose flour for gluten-free all-purpose flour.

    Nutrition

    Serving: 1serving (recipe makes 6 servings) | Calories: 111kcal | Carbohydrates: 24g | Protein: 3g | Sodium: 298mg | Potassium: 492mg | Fiber: 2g | Vitamin A: 55IU | Vitamin C: 24.8mg | Calcium: 22mg | Iron: 1.4mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     

    « Vegan Soft Frosted Sugar Cookies
    45 Vegan Holiday Potluck Recipes »

    Reader Interactions

    Comments

    1. Angela says

      March 08, 2022 at 4:56 pm

      5 stars
      Have made these a few times - always to rave reviews. I've made them exactly as the recipe calls.
      Also if you are looking for an Asian take on it - a little red curry paste mixed in instead of going the thyme root is amazing.

      Reply
    2. Lisa Guia says

      August 09, 2021 at 3:59 am

      5 stars
      Just love this, will make again and again
      Thank you !

      Reply
    3. R says

      August 07, 2021 at 3:56 pm

      I have made this before and loved it. Nowadays i am seeking low carb options, would turnip or celeriac or daikon radish or rutabaga hold up?

      Reply
    4. Allyson says

      July 13, 2021 at 1:36 pm

      5 stars
      So tasty! I spooned it over egg noodles because the sauce reminded me of Swedish meatballs. Definitely going to try this again with vegan meatballs, and some of the other suggestions left in the comments because it's such a simple, versatile sauce! Thank you!

      Reply
    5. Robin says

      November 19, 2020 at 1:01 pm

      If I am not a lover of coconut flavor in savory foods in general, would any other milk work, such as cashew milk, since it’s so creamy?

      Reply
    6. Maureen Cram says

      May 15, 2020 at 3:00 am

      5 stars
      Made these for supper last night. I had a kg of potatoes so used 1 1/2 cans of milk, some nooch, chopped up a shallot and had some cauliflower to use up so added that in the last 15 minutes of baking.Totally delicious and we have plenty for another supper. Served with home made chick'n strips pan fried with a little soy sauce and maple syrup to glaze.

      Reply
      • Sam Turnbull says

        May 15, 2020 at 2:48 pm

        WOnderful! Thilled you enjoyed them so much, Maureen 🙂

        Reply
    7. Charmaine says

      April 18, 2020 at 2:43 am

      This sounds amazing! I was wondering about substitutes... Could I use coconut cream instead of coconut milk and almond flour instead of all purpose flour?

      Reply
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