AIP Friendly Coconut Cream Broccoli Mash
This vibrant green mash is silky, fragrant, and genuinely satisfying — the kind of side dish that makes a plate feel complete without relying on any of the usual comfort-food shortcuts. Full-fat coconut cream gives it a rich, velvety texture that rivals anything made with butter or dairy, while minced garlic and freshly grated ginger bloom in warm coconut oil to build real depth of flavor. A pinch of turmeric adds a golden warmth and a subtle earthiness that ties everything together beautifully. For anyone navigating the autoimmune protocol, finding dishes that feel indulgent rather than restrictive is half the battle — and this one genuinely delivers. Every ingredient here is clean and protocol-friendly, with no grains, legumes, nightshades, or dairy in sight. It comes together in under 20 minutes and serves four, making it an easy weeknight staple or an impressive addition to a dinner spread. Finish it with a scatter of fresh chives and serve it straight from the blender while it's still warm and glossy.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- ½ cup full-fat coconut cream
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 tsp fresh lemon juice
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Fill a large pot with 1 inch of water and bring to a boil over high heat. Set a steamer basket in the pot, add the broccoli florets, cover, and steam for 8–10 minutes, until the florets are completely tender when pierced with a fork and a bright, deep green.
- 2
While the broccoli steams, warm the coconut oil in a small saucepan over medium-low heat. Add the garlic and ginger and cook, stirring frequently, for 1–2 minutes, until fragrant and just softened but not browned. Watch closely, as the garlic can color quickly. Remove from heat and stir in the turmeric.
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