Coconut Milk and Palm Heart Moqueca

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 developed and reviewed.

A vegetarian take on the Brazilian seafood stew using tender palm hearts simmered in a silky coconut milk and tomato broth. This Brazilian-inspired vegetarian recipe, ready in about 35 minutes, pairs palm hearts, coconut milk, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 25 min Serves 4 Brazilian cuisine 290 cal/serving

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Ingredients

14 oz can, drained and sliced palm hearts
1 cup coconut milk
1 cup diced tomatoes
1 medium, thinly sliced red bell pepper
1 medium, diced yellow onion
3 minced garlic cloves
2 tbsp dendê oil (palm oil) or olive oil
1/4 cup chopped cilantro leaves
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp dendê oil (or olive oil) in a large skillet over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until translucent and fragrant.
Step 2: Add 1 sliced red bell pepper and cook for another 3 minutes until slightly softened.
Step 3: Stir in 1 cup diced tomatoes and cook for 5 minutes until the mixture thickens and deepens in color.
Step 4: Pour in 1 cup coconut milk and gently stir, then add 14 oz drained and sliced palm hearts, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered over low heat for 10 minutes, allowing flavors to meld.
Step 5: Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped cilantro leaves. Serve hot with white rice or crusty bread.