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 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.
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.
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.
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 and prepare for creamy deliciousness. Great served along with a salad and my vegan steaks, or crusted tofu. Omnomnom!
Bon appetegan!
Sam Turnbull.
Creamy Vegan Coconut Potatoes
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)
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
Nutrition
Rachel says
These are quite honestly the tastiest potatoes I've ever tasted! Another it doesn't taste like chicken recipe that knocks it out of the park
Sam Turnbull says
Aww shucks, thanks Rachel!
Daphne says
I want to make them for potluck. Can they be made ahead of time?
Sam Turnbull says
Absolutely!
Donna says
Beyond Awesome! Addictive. They were cooked in my toaster oven and I forgot to put the spices. About to do it again right now. Yum!!!!!
Thanks for all your generousity!!!
Sam Turnbull says
So very happy you enjoyed it, Donna 🙂
Shelby Buddee says
I was pretty sceptical whether or not these would taste good without nutritional yeast but you have some of the best recipes I've ever cooked from. I trusted in your flavours and it was absolutely delicious. I am so excited to get your cookbook soon, it can't get here fast enough. Thank you
Sam Turnbull says
So flattered you trust my recipes so much, Shelby!! I hope you love the book when you get it 🙂
Lauren says
These are SO delicious, I don't even know what to say!!! They still tasted amazing after I messed up the recipe, so I cant even imagine how good they will be when I do it right haha!! I ran out of thyme and used sage instead which worked well, but I was so paranoid about under baking the potatoes that I left them in for way too long (55 mins for "mini potatoes", about half the size of yours) and all of the gorgeous cream sauce evaporated into coconut oil - albeit beautifully flavored coconut oil! My mistake! The house smelled amazing after making them, and I couldn't stop eating them. I am so excited to make them again and do it right!! Thanks for another amazing recipe Sam 🙂
Sam Turnbull says
Haha, you're most welcome, Lauren!! So happy they turned out well anyway, and I hope you love them even more next time 🙂
Chicken Dehati says
you have a very nice recipe....
Sam Turnbull says
Thanks!
Rick says
I'd like to make these at a gathering where I will not have access to an oven. Would this work in a slow cooker?
Thanks for all the great recipies!!
Sam Turnbull says
I don't have a slow cooker, so I'm not entirely sure, but my guess is that it would work fine. Enjoy!
Suzy says
Oh my, these were very yummy!!! I reduced the recipe for the two us, so I used 2 medium-sized russet potatoes and cut them into 8 pieces each. They cooked nicely and easily in the 50 minutes. On our Thanksgiving table (our first one comprised completely of plants) they were the first to go! I will definitely be making these again.
Sam Turnbull says
That's awesome!! Thrilled you loved them so much, Suzy 🙂
JoAnn M Lakes says
I'm going to try these for a potluck using the instantpot and doubling the recipe. I'm using one can of full-fat coconut milk and a can of coconut cream.I also plan to use dried thyme in the pot but add fresh thyme just before serving.
Sam Turnbull says
I hope you enjoy it!
JoAnn M Lakes says
They worked perfectly in the instant pot. 8 minutes and a quick release.
Sam Turnbull says
Wonderful!!!
Pati says
Same time if recipe not doubled?
JoAnn M Lakes says
yes!
Lisa says
Could you make these in the Crock-Pot?
Sam Turnbull says
I don't have a crockpot, so I'm not sure, but you are welcome to try!
Amanda says
This is magic! My toddler and I just made this for lunch and it was super easy and mouth watering delicious.
Sam Turnbull says
Wonderful!!! Thrilled you loved them so much, Amanda 🙂
Steve says
I did these the other day. They were easy and delicious! I think I will put in onions next time.
Sam Turnbull says
So happy you enjoyed!
Yulca says
I was short on time and cheated, cooking the potatoes and the sauce separately & only putting them together in the end, but oh my: YUM! Yet another wonderful addition to our rotation. Thanks!
Olwyn says
Just making them now - quartering the nugget potatoes, and I used brown rice flour. This looks so good and I can envision spinoffs with the addition of onions or shallots. Great to have another presentation for nugget potatoes! Thanks Sam! It is basic, easy, nutritious and delicious! You can't lose with this one!
Sam Turnbull says
Thrilled you enjoyed it so much, Olwyn 🙂
Srivani says
O-M-SAM!!!! These are amazing!!! Amazing! So simple and the entire pot was devoured in no time. I used small-ish potatoes and cut into quarters, and had a little bit of “cheez” shreds in the fridge that I added at the last 5 minutes of baking. So delicious. This recipe is coming onto our regular rotation for sure. Thanks Sam!!!
Sam Turnbull says
YAYYYYY!!!!!! Thrilled you enjoyed them so much, Srivani! My ultimate recipe tester 🙂
Wendy says
I made these tonight and they were a hit! I forgot to buy fresh thyme, but I had parsley and scallions from the garden and used a generous amount. My baby yellow potatoes were a bit big, so I quartered them (did not peel) and I think I liked that even better because they could soak up more sauce. Delicious.
Sam Turnbull says
Wonderful! Thrilled you enjoyed them so much, Wendy 🙂
Laura Meservey says
Good luck with the contests! This may seem like an obvious question but can I substitute almond flour?
Sam Turnbull says
Thanks, Laura! Yes, almond flour should work well. Enjoy!
Cole says
Good Luck and these look great, can’t wait to try this.
Sam Turnbull says
Thanks, Cole! I hope you enjoy it! 🙂
Carol Shaw says
Ooh. I'll try this asap. Thinking the sauce ingredients will work for my creamed onions, shallots and leeks for Thanksgiving (US ) too. I'll let you know.
Sam Turnbull says
Oh so yummy! I hope you love them, Carol 🙂
Dolores Koppi says
Oooh, I have to try these. I also think they would be good with Indian spice blends (curry powder, garam masala, etc.)
Sam Turnbull says
Oh I bet that would be yummy too!
Jessica H says
These are intriguing...will they have a coconut flavor from the milk?
Dolores Koppi says
Not a strong coconut flavor, just a hint in the ones I made. They were fabulous and I had to substitute dried thyme and garlic powder because I was out of the fresh stuff!
Sam Turnbull says
So happy you loved them, Dolores 🙂
Sam Turnbull says
Yes, and the coconut flavour is delicious! I am huge fan of the combo of coconut, thyme and potatoes 🙂