Potatoes in Creamed Coconut

Robin DuPree


I found this recipe in my cookbook called, "Potatoes", however, I changed the recipe from its original version. The recipe called for a ratio of (1 onion and red chili pepper) per (1 pound of potatoes) which I altered by reducing, and I also added all the extra spices that were not in the original recipe. Last, I accidentally used cream of coconut versus the creamed coconut which made it sweeter in flavor, but it was a lovely combination. You could still use the creamed coconut as an alternative if you prefer a milder flavor since it was a little too sweet for my taste.

★★★★★ 1 vote
10 Min
15 Min


3 lb
waxy potatoes
medium onion, diced
red chili peppers, diced
1/2 Tbsp
2 tsp
1 tsp
1 tsp
1 tsp
cumin, optional
1 1/2 c
creamed coconut, i used cream of coconut by accident...still lovely flavor
4 c
chicken or vegetable bouillon, i used chicken
fresh cilantro, or basil to garnish


1I did not peel the potatoes since I used waxy variety of potatoes, however, you could still use another type and peel them. Cut potatoes into approximately 1/2 - 3/4 inch chunks.
2Place the potatoes into the pan with the diced onions, chili peppers, salt, pepper, curry powder, ground ginger, paprika, and cumin along with the creamed coconut. Stir in the bouillon.
3Bring to a boil, stirring, then lower the heat and cover. Simmer gently, stirring occasionally, until the potatoes are tender.
4Adjust the seasoning to taste, then sprinkle with the chopped cilantro or basil. Serve immediately while hot.

About Potatoes in Creamed Coconut