RecipesGlobal 
Caribbean Callaloo with Coconut
A nutrient-rich dish of leafy greens, peppers, and onions cooked in creamy coconut milk.
Ingredients
- 4 cups callaloo leaves (amaranth or taro leaves)
- 1 onion
- 1 tomato
- 1 bell pepper or scotch bonnet (optional heat)
- 1 garlic clove
- 1 cup coconut milk
- Salt & pepper
- Optional: thyme, spring onion, pumpkin, okra
Method
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Swaps & variations
- Greens: spinach, kale, chard, or collard greens
- Richer broth: add more coconut milk
- Traditional touch: add pumpkin or crab
Storing & freezing
Refrigerate 3–4 days. Freezes well up to 2 months (greens soften slightly).
Grow it yourself
- Thrives in heat and poor soil.,Germinates quickly; direct sow after frost.,Water moderately. Callaloo (Amaranth)
- Need long warm season.,Mulch to retain heat. Peppers
- Full sun; deep watering.,Grows well with basil and onions. Tomatoes
- Plant early; loose soil ideal. Onion & Garlic
- Optional but traditional.,Requires full sun and space. Pumpkin
- Amaranth is naturally pest-resistant.
- Basil repels flies and mosquitoes.
- Neem spray handles common issues on peppers and tomatoes.
- Harvest young leaves for tenderness.,Mature stems can be fibrous. Callaloo
- Harvest green or fully ripe depending on desired flavor. Peppers
- Pick fully red and aromatic. Tomatoes
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