I think we’re all still pretty shocked that I actually enjoy brussels sprouts.

Toasted Coconut Brussels I howsweeteats.com

And! Let’s take a moment thank the heavens above that I do or else… nary a vegetable would cross my lips.

And in order to continue this… fondness… I have for the little green chunks o’ love, I gotta make sure they don’t overstay their welcome. Ever.

Because I can’t get sick of the one plant type thing I’ve got going on. !! Duh.

Toasted Coconut Brussels I howsweeteats.com

Now now… I realize I’m eliminating a majority of the population here with coconut AND brussels sprouts. I mean… most normal people ahbor tiny cabbages. A ton of other people think coconut should be eliminated from planet Earth. Frankly, I think they should be eliminated and leave me some alone time with my coconut. I’m possessive, needy and insecure.

Toasted Coconut Brussels I howsweeteats.com

For some of you (like ummmm, my husband), this is your ultimate worst nightmare. I could not combine anything more disgusting, right? Well… go sit over there in the corner and leave me be, because I’m hungry.

Toasted Coconut Brussels I howsweeteats.com

I pan-roasted the heck out of the brussels until caramely, added some coconut to toast, drizzled on some lite coconut milk and then ate them like there was no tomorrow. Delicious. We  (and I really just mean I) served them with those maple-glazed pork chops and pesto mac and cheese… then fell into food comas for four days. My kinda sleep.

Toasted Coconut Brussels I howsweeteats.com


Coconut Toasted Brussels

Yield: serves 2-4

Total Time: 15 minutes


1 pound brussels sprouts, stems removed and quartered
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
1 1/2 tablespoons coconut oil, melted
2 tablespoons lite coconut milk
2-3 tablespoons toasted, shredded coconut


Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg. Drizzle with coconut oil and toss to coat.

Heat a skillet oven medium-high heat and once hot, add brussels. Cook for 6-8 minutes, stirring occasionally until toasted and charred. Reduce heat to low and stir in coconut milk. Stir in 2 tablespoons toasted coconut, then transfer to a bowl to serve. Top with remaining toasted coconut.

Toasted Coconut Brussels I howsweeteats.com

I’ll totally make this up to you tomorrow.

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126 Responses to “Toasted Coconut Brussels.”

  1. #
    Gina @ Running to the Kitchen — February 2, 2012 @ 7:58 am

    Agreed, now how can we go about eliminating said people so there’s more for us?


  2. #
    chelsey @ clean eating chelsey — February 2, 2012 @ 8:01 am

    Okay I’m coming over. I actually had brussels sprouts with pesto mac and cheese last night – I’m so not lying.


    • Jessica — February 2nd, 2012 @ 8:01 am

      Hahaha that is too weird, especially since we NEVER eat the same kind of food. ;)


      • chelsey @ clean eating chelsey — February 2nd, 2012 @ 8:41 am

        Very true – except my pesto mac n cheese was made with a vegan cheese sauce. I ruined the image for you now, didn’t i?

  3. #
    Maria — February 2, 2012 @ 8:06 am

    I love both brussel sprouts and coconut so call me weird ha. These look fabulous!


  4. #
    Tabitha (From Single to Married) — February 2, 2012 @ 8:08 am

    I may actually try brussels sprouts if I can fix them like this (not usually a huge fan). :)


  5. #
    Ali @ Peaches and Football — February 2, 2012 @ 8:11 am

    I’ve never made brussel sprouts before. I think I was scared of them as a kid but really, roasted, toasted, etc they look pretty good. Maybe it’s time to give them a try!


  6. #
    Jenn from Much to My Delight — February 2, 2012 @ 8:21 am

    You just combined two of my favorite things! I never would have thought of this combination, but I bet it’s wonderful! I’m always looking for new ways to jazz up my brussels sprouts and I’m definitely giving this one a try. You’re so creative!


  7. #
    Erica — February 2, 2012 @ 8:23 am

    Perfection! Two things J and I love- coconut and brussels.


  8. #
    Heidi — February 2, 2012 @ 8:24 am

    I love the sprouts!! Aaand that coconut! I shall try them together!


  9. #
    Katrina — February 2, 2012 @ 8:26 am

    These make me happy! Yum!


  10. #
    Jennifer@Peanut Butter and Peppers — February 2, 2012 @ 8:28 am

    What a great recipe! I’m always looking for ways to change up Brussels sprouts! Going to make this one for sure! Who doesn’t love coconut? Yum!


  11. #
    Becca @ Cook, Rejoice, Repeat — February 2, 2012 @ 8:29 am

    I have to admit: At first, I was taken aback. I didn’t think that the nutty wholesome goodness of Brussels sprouts was worthy of a coconut accompaniment. But that picture of the coconut milk pouring onto the sprouts … that may have done it for me. I may or may not have bookmarked this recipe at the top of my to-make list. Thanks muchly for enriching my appreciation for this beautiful vegetable!


  12. #
    Jessen — February 2, 2012 @ 8:30 am

    Brussel Sprouts are My Fav! Coconut, ummm…. not so much, but I think they definitely go together. Add a little Lime Juice, peanuts, and Fish/Soy sauce and you got yourself a yummy stirfry! But minus the pesto mac ‘n’ cheese with that combo….hehe


  13. #
    Sarena (The Non Dairy Queen) — February 2, 2012 @ 8:31 am

    Bold move with the coconut…I like it! I roast mine in coconut oil from time to time, now I need to add a little extra coconut to the party!


  14. #
    kathleen @ the daily crumb — February 2, 2012 @ 8:41 am

    how in the world do you make vegetables so delicious?! i love brussels as it is, and then you go and add coconut oil, coconut milk, and all these other delicious things. i mean….. amazing!


  15. #
    Blog is the New Black — February 2, 2012 @ 8:43 am

    Loving this idea.


  16. #
    Kim in MD — February 2, 2012 @ 8:43 am

    No making up do on my account tomorrow…these brussels sprouts look amazing!


  17. #
    Sally @ Spontaneous Hausfrau — February 2, 2012 @ 8:45 am

    Oh, yes! I just bought brussels sprouts yesterday and I have some coconut milk leftover in the fridge. Making these ASAP!


  18. #
    Angela @ Eat Spin Run Repeat — February 2, 2012 @ 8:46 am

    I’m one of those ‘coconut should be eliminated from the Earth’ people (sorry, I hope we can still be friends) but I absolutely ADORE the B.sprout so I’d certainly be willing to try these!


  19. #
    Marcy — February 2, 2012 @ 8:46 am

    As coconut is my all time flavour in ANYTHING(Lip Smackers, candles, body sprays, desserts, vodka/rum, the list goes on…) I consider this a match made in vegtable heaven. Thankyou for this recipe!!! PS I used coat myself in coconut tanning oil before going to the bar in university. I don’t know what I thought it would achieve.


  20. #
    The Mrs @ Success Along the Weigh — February 2, 2012 @ 8:48 am

    Brussels Sprouts are my new obsession. I can’t believe I went this long without having them! Can’t wait to give this version a try!


  21. #
    Bev Weidner — February 2, 2012 @ 8:52 am


    Sorry for screaming. And coconut? Can I just die now from sexy glee?

    Yes. Yes. Yes.


  22. #
    Heather (Heather's Dish) — February 2, 2012 @ 8:53 am

    this sounds SO AMAZING considering i had brussels sprouts for breakfast yesterday. yep, i did it and i’m not ashamed!


  23. #
    Becki's Whole Life — February 2, 2012 @ 8:55 am

    I would have NEVER in a hundred years have thought to pair coconut with brussels sprouts. But since I always think they need a little sweetness this works for me! Sounds delish!


  24. #
    Kelly — February 2, 2012 @ 9:15 am



  25. #
    Mandy — February 2, 2012 @ 9:18 am

    This will in no way keep me from visiting your amazing blog but you have somehow managed to combine my two most hated foods into one dish. I gotta skip this one, but your photography is seriously incredible. I once fell asleep at the kitchen table because my mom told me I couldn’t get up from the table without eating my vegetables. Guess. Yes, brussels sprouts. I think I’ll find one of your amazing desserts to make instead ;)


  26. #
    Emilie @ Emilie's Enjoyables — February 2, 2012 @ 9:51 am

    how can you NOT love toasted coconut?


  27. #
    Sommer J — February 2, 2012 @ 9:57 am

    How’d you know I was obsessed with coconuts this week? So making this very, very soon.


  28. #
    Kelly @ Laughter, Strength, and Food — February 2, 2012 @ 10:00 am

    I’m all about the brussels, but please keep that coconut far far away from me!


  29. #
    Ashley @ Wishes & Dishes — February 2, 2012 @ 10:00 am

    Great idea! I hope there’s a very fattening and sinful dessert posting tomorrow. Haha! Happy Groundhog Day!!! :)


  30. #
    Lindsay @ biking before bed — February 2, 2012 @ 10:07 am

    I used to be a Brussels and coconut hater. Probably because my mom use to boil Brussels sprouts and the smell would stay around for days. And the time I puked coconut cream pie all per the wall:) it took years of therapy but these are now two of my favorite foods lol.


  31. #
    Drew — February 2, 2012 @ 10:07 am

    Ironically enough, brussels sprouts and coconut are two of my favorite foods. I never thought of putting them together; however, I know know what’s for dinner. Thanks!


  32. #
    Sommer@ASpicyPerspective — February 2, 2012 @ 10:15 am

    This is a completely new concept to me, but I LIKE IT!


  33. #
    Adrienne @ How to Ice a Cake — February 2, 2012 @ 10:18 am

    Pinning to Pinterest as we speak. I always need another excuse to eat Brussels Sprouts because like you I am crazy in love with them.


  34. #
    Kendra — February 2, 2012 @ 10:22 am

    I am brussell OBSESSED. Thank you!


  35. #
    Joelle (on a pink typewriter) — February 2, 2012 @ 10:25 am

    Yum, I’ll have to try this.- the coconut addition sounds like it would give a great flavor. I made brussels last week too but with prosciutto and they were aaamazing.


  36. #
    Staci — February 2, 2012 @ 10:30 am

    Never would have thought of combining these two foods, but oh, it looks like heaven! I’ll be trying this out soon!


  37. #
    beth@kitchenminions — February 2, 2012 @ 10:46 am

    oh what a twist on brussels sprouts. I’ll have to try it out


  38. #
    Chelsy — February 2, 2012 @ 10:47 am

    I am marking those coconut-haters off my list! In the meantime, I will be making this dish immediately. I had never tried brussel sprouts until about a year ago. Seriously, Whole Foods knows how to do brussel sprouts up the right way. I never turned back after that! Coconut and Brussel Sprouts are never a weird combo…says the girl who eat’s her pizza with thousand island dressing and her mashed potatoes with ketchup!


  39. #
    Cait's Plate — February 2, 2012 @ 10:52 am

    You had me at brussel sprouts :) I’ve never thought to add coconuts, but these look awesome – definitely willing to swap out my usual pecans/walnuts for this recipe!


  40. #
    Lindsay — February 2, 2012 @ 10:53 am

    These sound delicious! I bet they would be great with a sprinkle of curry powder as well!


    • Margarita — February 2nd, 2012 @ 11:02 am

      Oooh! I like the curry idea… Or some garam masala…


  41. #
    Ashley — February 2, 2012 @ 10:53 am

    I’ve made roasted sprouts with coconut oil but never added actual COCONUT! Lovely idea!


  42. #
    Anna @ On Anna's Plate — February 2, 2012 @ 11:00 am

    Two of my favorites!!! I never understand how people can hate coconut– the brussels sproutes, I kinda get (even though they’re delicious).


  43. #
    Margarita — February 2, 2012 @ 11:01 am

    This combination is new to me. Coconut milk makes everything taste good. Caramelized brussel sprouts… Good stuff!


  44. #
    Lauren from Lauren's Latest — February 2, 2012 @ 11:20 am

    Tell your husband to take a hike. These sound amazing!


  45. #
    nicole {sweet peony} — February 2, 2012 @ 11:22 am

    coconut? yes. brussels? i’m not sure. i still haven’t gotten around to trying them. the coconut in this makes them super tempting though :) thanks for always being so creative with your dishes!


  46. #
    Jessica @ Stylish Stealthy and Healthy — February 2, 2012 @ 11:25 am

    I have to say I am intrigued by this pairing. I’ll have to test this out solo, though, as I just got the husband to not just eat, but admit he likes brussels sprouts. One false move and this whole operation could blow up in my face.


  47. #
    Erin — February 2, 2012 @ 11:26 am

    Man I just pan roasted some brussel sprouts last night… wish I had this then! I don’t get people who don’t like coconut. And for some reason Full House always hated on brussel sprouts and gave them a bad rap. Whatever, I’m gonna eat this and feel bad for those who don’t get the awesomeness of either food group (yeah, they’re food groups). Oh, and is coconut oil next to all the other oils in the store or what?


  48. #
    Nicole, RD — February 2, 2012 @ 11:32 am

    What a unique flavor combination. Gotta have it!


  49. #
    Em (Wine and Butter) — February 2, 2012 @ 11:46 am

    Yum yum yum yum yum Jess! I might make this as a starter to the trial run espresso martini cake this weekend. Brussels sprouts with coconut followed by chocolate cake? When I first thought it it sounded kind of balanced but written a bit less so.

    Oh whatever.


    • Jessica — February 2nd, 2012 @ 11:56 am

      Let me know how it goes! I think that sounds quite balance. :)


  50. #
    Michelle — February 2, 2012 @ 11:47 am

    Two of my favorite things! Can’t wait to try the recipe :)


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