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Baked Brazilian Coconut Crab Dip

August 3, 2016

This recipe is by Carolina Santos-Neves, a chef, partner at Comodo Restaurant in New York City, and a natural foods educator. 


Baked Coconut Crab Dip




20 min


10 min


3 tablespoons liquefied unrefined, cold pressed coconut oil

1/2 white onion, finely chopped

1 shallot, finely chopped

Pinch salt & pepper

1 garlic clove, minced

2 plum tomatoes, diced

1 cup coconut water

16 ounces fresh crabmeat, well drained

¼ bunch cilantro leaves, finely chopped

1/2 cup toasted coconut

Parmesan cheese, grated

Baked pita chips or plantain chips for serving

Special equipment: cast-Iron ramekin for serving


Position a rack in the upper third of the oven and preheat to 425º F.

In a pot over low-medium heat, add coconut oil, onion, shallots, and a pinch of salt and pepper stirring occasionally until tender and translucent, about 3 minutes. Add garlic, let cook for 1 minute. Add the tomatoes and coconut water. Let reduce for 3 minutes. Add crabmeat and cilantro. Heat for about 2 minutes.

Lastly, add coconut and stir. Place some of the mixture in ramekin, top with grated parmesan cheese and bake until the cheese is melted at the edges, about 3-5 minutes.

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