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potatoes in creamed coconut

★★★★★ 1 Review
robdupree avatar
By Robin DuPree
from Coldspring, TX

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.

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★★★★★ 1 Review
prep time 10 Min
cook time 15 Min

Ingredients For potatoes in creamed coconut

  • 3 lb
    waxy potatoes
  • 2
    medium onion, diced
  • 2
    red chili peppers, diced
  • 1/2 Tbsp
    salt
  • 2 tsp
    curry
  • 1 tsp
    ginger
  • 1 tsp
    paprika
  • 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
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How To Make potatoes in creamed coconut

  • 1
    I 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.
  • 2
    Place 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.
  • 3
    Bring to a boil, stirring, then lower the heat and cover. Simmer gently, stirring occasionally, until the potatoes are tender.
  • 4
    Adjust the seasoning to taste, then sprinkle with the chopped cilantro or basil. Serve immediately while hot.
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