Creamed Spinach


  • 2 tablespoons butter* or butter substitute
  • 2 tablespoons olive oil
  • 2 large shallots, diced
  • 2-3 cloves garlic, minced
  • 1 teaspoon salt
  • Fresh cracked pepper
  • 3 tablespoons all-purpose flour
  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking aisle)
  • 1-16 oz package frozen chopped spinach, thawed in refrigerator
  • 1/4 teaspoon ground nutmeg
  • 1 cup grated lactose-free sharp cheddar cheese, such as Cabot
  • *1 tablespoon butter contains only 0.01 grams of lactose

This dish is bound to make a spinach lover out of anyone. Andre Prost Coconut Milk replaces milk for an extra flavorful, lactose-free creamed spinach.


  • 10 minutes to assemble
  • 15-20 minutes to cook
  • Total time: 25-30 minutes


  • 8-1/2 cup servings


  1. Add butter and olive oil to large skillet. Add shallots, garlic, salt and pepper to taste. Cook until starting to turn soft. Slowly add flour, whisking constantly until incorporated. Stirring, cook 3-4 minutes or until turning slightly golden.
  2. Stirring constantly, add Coconut Milk and mix until thickened. Add spinach and nutmeg. Stir until heated through and thoroughly combined. Add cheese and mix until melted throughout spinach. Serve!

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