Grilled Coconut Kale

This another recipe from Vij’s Elegant and Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala which Michelle shared in the South Arm Older Adults Cooking Club.


We started off grilling the Coconut Kale but the kitchen became too smokey and we ended with baking it in the oven.


  • 1 pound kale with stem.
  • 1 can coconut milk
  • 1 teaspoon salt
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon paprika
  • 1/4 cup lemon juice


Source: this recipe is adapted from Vij’s Elegant and Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala


Grilled-Coconut-Kale-02Wash kale thoroughly and rip leaves off stalks. Cut kale leaves into 6″ long.
Grilled-Coconut-Kale-04Add coconut milk into a large bowl. Add lemon juice and salt.

If the coconut milk is separated with solidify cream on top and liquid at the bottom, you may melt it in a pot just to lukewarm and mixed thoroughly.

Add cayenne and paprika and mix well.


Grilled-Coconut-Kale-06Stir in kale leaves and ensure all the leaves are coated with the marinade.

Cover with plastic wrap and refrigerate for at least 4 hours.

We had to skip the marinating time as we only have 2 hours in the kitchen.

Grilled-Coconut-Kale-07-300x200Preheat a BBQ or a stove top cast iron grill to high heat.

Remove kale from the refrigerator and stir well to make sure leaves are well covered in the marinade.

Using metal tongs, place kale leaves in a single layer on the grill. Cook one side for about 30 seconds to 45 seconds. Turn leaves over and grill for another 45 seconds, or until softened. Serve immediately.

If you want to bake them in the oven, place kale leaves in a single layer on a baking sheet. Bake in a preheated 300F oven for 15 to 20 minutes.

This Post Has 2 Comments

  1. Chris

    Love kale chips. This is certainly something I will try. Does the kale become crispy in this recipe?

    1. Suanne

      Hi Chris, the grilled version may not be as crispy but since we baked them in the oven, they turned out crispy.

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