Coconut Milk and Palm Heart Moqueca
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 (vegetarian) ready in about 35 minutes pairs can, drained and sliced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Milk and Palm Heart Moqueca take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Milk and Palm Heart Moqueca?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Coconut Milk and Palm Heart Moqueca?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Milk and Palm Heart Moqueca for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Milk and Palm Heart Moqueca vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
