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5 from 5 vote

Caramelized Coconut Green Beans

Caramelized Coconut Green Beans are ready in just under 15 minutes and entirely vegan! Which makes for the perfect weeknight side dish! It’s low carb, paleo, and Whole30.
Prep Time5 minutes
Cook Time15 minutes
Course: Dinner
Cuisine: American, Indian
Keyword: vegan, vegetarian
Servings: 4 servings
Author: Lora

Ingredients

  • 1 pound green beans, trimmed
  • 2 tbsp coconut oil
  • 1 cup fresh coconut chunks unsweetened
  • 1 tbsp minced garlic
  • 1 tsp ground mustard
  • ½ tsp cracked fresh black pepper
  • 1 medium yellow onion chopped
  • 2 red Thai chili peppers sliced lengthwise in half
  • 1 tsp flaky sea salt

Instructions

  • Boil the green beans in a large pot of salted water. Cook until they are still crispy and bright green (about 3-4 minutes).
  • Drain the beans and pat dry with a paper towel; set aside.
  • In a large skillet on medium-high heat, add the coconut oil (or whatever mild oil you have ). Add the onion. Cook until the onion begins to lightly brown (3-4 minutes). Lower the heat to medium-low.
  • Add in the coconut and keep an eye on it as it will brown very quickly (1-2 minutes). Add in the garlic, ground mustard and pepper (keep an eye on the coconut at this point and really lower heat if it's getting too brown). If you are using the Thai chiles, now is the time to add them in.
  • Keep stirring so the coconut doesn’t brown and add in the green beans. You want the coconut and onions to be golden around the edges, not browned or burned.
  • Fold in the beans and combine with onions/coconut (about 3 minutes). Cook a few more minutes until the beans get heated up and combined well with the flavor of the coconut/onions.
  • Transfer to a serving plate and serve with flaky sea salt and coriander seeds (optional if you have, I did not have and did not serve with it).