Stewed Trinidadian Callaloo with Coconut Milk

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A rich and creamy Caribbean stew featuring tender dasheen leaves simmered with coconut milk and traditional seasonings. This Caribbean-inspired vegetarian recipe, ready in about 45 minutes, pairs dasheen leaves (callaloo), coconut milk, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 4 cups chopped dasheen leaves (callaloo)
• 1 cup coconut milk
• 3 stalks sliced scallions
• 4 minced garlic cloves
• 1 medium diced onion
• 1 whole scotch bonnet pepper
• 2 sprigs fresh thyme
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced onion and 4 minced garlic cloves, sautéing for 3-4 minutes until soft and fragrant.
2. Step 2: Stir in 3 sliced scallions and 2 sprigs fresh thyme, cooking for 2 minutes until aromatic.
3. Step 3: Add 4 cups chopped dasheen leaves and 1 whole scotch bonnet pepper (whole to infuse heat without overpowering), stirring for 2 minutes.
4. Step 4: Pour in 1 cup coconut milk and add 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer uncovered for 20-25 minutes until callaloo is tender and stew has thickened, stirring occasionally.
5. Step 5: Remove the scotch bonnet pepper before serving. Adjust seasoning if needed and serve warm.