Leeks in coconut cream

This is a vegan recipe that uses coconut oil & coconut milk to make a creamy white sauce for leeks. It is quick and easy and perfect as a Christmas lunch accompaniment. We have kept the sauce virgin white but you could chop in chilli, mushroom or cubed pepper to add some extra flavour and a splash of colour.


4 leeks washed and evenly sliced.

1/2  tbsp. coconut oil.

1 tbsp. plain flour.

1 can coconut milk.

This looks like comfort food to me:

  1. Preheat your oven to 180 °Degrees C/Gas mark 4.
  2. Place your leek slices in a heatproof dish.
  3. Melt your coconut oil in a pan.
  4. Add the flour and stir until a smooth paste forms.
  5. Gradually add the coconut milk, stirring well the whole time over a low heat.
  6. Add a little water if your sauce is too thick once the coconut is finished.  
  7. Season the sauce to taste and pour over the leeks.
  8. Bake in the oven for 25 minutes until the leeks are soft and beginning to brown. 

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