Callaloo Gratin with Coconut Milk and Smoked Paprika

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, vegetable-forward casserole featuring tender callaloo greens layered with coconut milk and smoked paprika, baked to golden perfection. This Haitian-inspired vegetarian recipe (gluten-free), ready in about 50 minutes, pairs fresh callaloo greens, unsweetened coconut milk, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Haitian cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

10 ounces fresh callaloo greens
1/2 cup unsweetened coconut milk
1 teaspoon smoked paprika
2 tablespoons olive oil
1 finely diced shallot
3 tablespoons nutritional yeast
1/4 teaspoon salt
1/8 teaspoon black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F (190°C). Wilt 10 ounces fresh callaloo greens in 1 tablespoon olive oil over medium heat for 2 minutes until tender, then transfer to a bowl.
Step 2: Sauté 1 finely diced shallot in 1 tablespoon olive oil over medium-low heat for 3 minutes until translucent, then stir in 1 teaspoon smoked paprika and cook for 30 seconds until fragrant.
Step 3: Add 1/2 cup coconut milk, 3 tablespoons nutritional yeast, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the shallot mixture, stirring until smooth. Pour over the wilted callaloo in the bowl and toss gently to coat.
Step 4: Transfer to a greased 8-inch baking dish, cover with foil, and bake for 25 minutes. Uncover and bake for 10 more minutes until the top is lightly golden.