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Green Pea and Coconut Spread is just the perfect spring food.
This recipe is ridiculously simple and easy, yet the flavors are heavenly! I’m pretty sure that the sweet green peas are meant to be combined with coconut, garlic, fresh mint, Thai basil and strawberries.
Seriously, what not to love about this pea and coconut spread?! This vibrant and bright green color is exactly what we need in the mornings for breakfast. So forget the good ol’ avo toast (at least some days) and make this blissful, creamy deliciousness!
Can I actually even call this a recipe?
I mean it’s so crazily easy and quick, it kinda feels weird to talk about this as a real recipe….
But wether it’s a proper recipe or not, one thing for sure, it’s mega delicious! It’s fresh, light, minty, lemony, coconutty, sweet, and savory at the same time. I’ve talked about my love of the combination of mint, peas and coconut before, but I have to say, the strawberries take this to a whole new level! So go and make this right now and fall in love! Mmmmm….
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Green Pea and Coconut Spread
- Total Time: 10 mins
Ingredients
- 1,5 cup of fresh green peas (or use defrosted peas)
- 1,5 tbsp tahini
- 1 clove of garlic
- 1 lemon, juice
- 1/3 cup fresh mint
- 1/3 cup fresh Thai basil
- 3 tbsp thick coconut milk
- salt, pepper
To serve:
- baguette slices
- 1 cup of strawberries
Instructions
- Add green peas, tahini, garlic, lemon juice, mint and Thai basil to a food processor and blend until creamy. Add coconut milk, and season with salt and pepper. Pulse a few times, until you reach desired consistency.
- Serve on baguette slices with strawberries on top. Enjoy!
- Prep Time: 10 mins
- Category: Snack
- Cuisine: Vegan
O wow, now that is a fresh fun combo to try!
Thanks 🙂
Those are some delicious spring finger food!
Thank you, Angie 🙂
OMG! How pretty, stunning and delish this spread looks. And those star strawberries are making me drool. They would surely make great appetizers. Can’t wait to try them. Have a lovely weekend. 🙂
Thanks, Anu! I’m totally obsessed with those little stars nowadays, they are just so cute 😀
A perfect combo. It looks delicious. Love it. 🙂
Thank you 🙂
Loved the vibrant and bright green colour of this recipe Evi. I really need to try this recipe. Thanks for sharing. 🙂
Thanks, Puja 🙂
I was looking for a GF vegan appetizer for Xmas and this may be it. Served in scoops corn tortillas. What other fruit can be used if strawberries are hard to find? Will sweet basil work just as well?
Hey Honey,
Sweet basil would definitely work as well, or I also like mint.
Instead of strawberries you could add some pomegranate seeds, or just omit the fruit part all together. If you want something cute to cut out (for example little stars or Christmas trees fitting for the holidays), cucumber or bell pepper could work well.
Let me know if you try the recipe 🙂
This will be a perfect addition to my son’s 16th birthday party in 4 weeks. These look fabulous and fresh. Is there a way to pin this recipe on Pinterest so I don’t forget it? And the coconut milk is just the thick creamy part from a can, correct?
Hi Trish,
Yes, I use the thick, creamy part from a can, I think that gives the best result.
Here and here are the direct links to pin it, or you can find a print button in the recipe box, if you want to save the recipe to your computer.
I really hope you’ll like the recipe, let me know how it turns out! 🙂
I would have never though of (Well how often do I start my comment this way on this blog haha?) mixing green peas and coconut milk. But why not? This sounds seriously good. And besides, my favorite tahini;)
Thanks, Ben! I have very similar feelings when I visit your blog, you combine so many delicious things that I would have never thought of doing 🙂
I love spreads and this one is quite unusual, I have never used these ingredients for making bread spreads before. I have to try this recipe.
Let me know if you try it 😉
How many does this recipe serve?
Hi Allanah,
The recipes makes about 1.5 cups of spread. For how many people is that enough is totally up to you.
I usually don’t write serving size or portion size to bread spread recipes, because everybody likes to add different amount to their toast.
Let me know if you try it!
I want to make this for tomorrow as an after church potluck but wondering if I make this spread tonight if it will stay nice and green for tomorrow. Maybe because I’m so used to avocadoes turning dark. 🙂
Hi Carol,
I guess my answer comes a little late now, doesn’t it?
In my experience this spread keeps its green color better than avocados, so it’s safe to prepare it a day earlier. 🙂
My friends birthday party was a vegan potluck. I am always so busy and overwhelmed so I googled a easy quick vegan appetizer. I looked at the steps and thought “a-ha this will take only a few minutes to make!” I have to admit I was uncertain about the outcome but I figured as long as I brought something it didn’t matter if it tasted good or not lol
I ate one after I made them (literally took 20 minutes to make) and the flavor was DELICIOUS!!!! I prepped them exactly like the photos and they were a hit at the party! So many people were asking for the recipe. They’re light and delicious. Perfect for a summer outdoor party! Not only are they delicious they are the perfect thing to make if you are a super busy person who doesn’t have time to slave away on a potluck item!
Hi Jamie,
Thank you so much for the great feedback, I’m really glad you enjoyed the recipe 🙂
Um. I JUST made this and it is DELICIOUS!!! I’m eating it on a sliced baguette and will be using it on crackers as well. Thanks!
I’m happy to hear you like this, Kristy 🙂