Poached cod in coconut milk is a low-carb, keto-friendly, and dairy-free dish that is perfect for seafood lovers. It's indulgently creamy and has just the right amount of heat. The combination of tender, flaky cod fish and rich coconut milk with flavorful add-ins creates a low-carb dinner that is delicious and nourishing.

Cooking with mild white fish can be tricky, but with the right ingredients and cooking method, you can create a flavorful fish dinner that is perfectly juicy and tender.
Serve this dish with some cauliflower rice, broccoli rice, or your favorite vegetable side.
keto coconut milk poached cod
If you're going to make any keto fish recipe, make this coconut milk poached cod.
The creamy coconut milk is the perfect pairing for the mild-tasting cod, and it's a great way to incorporate quality protein and healthy fats into your keto diet.
I love low-carb fish dinners because seafood doesn't take much time to cook, making it a great option for a quick and healthy dinner that the whole family can get behind (when cooked correctly, of course!).
When cooking with white fish, many people think of cooking with fresh lemon zest and a squeeze of lemon juice or garlic butter and cajun seasoning.
But poaching the fish in a vibrant coconut milk sauce infused with aromatic garlic and ginger, spicy cayenne and red pepper flakes, and fresh lime? A total game-changer.
It's the best balance of sweet, spicy, and creamy.
why this recipe works
The key to a delicious and easy cod recipe comes down to how you cook it.
Poaching cod fillets in coconut milk is a foolproof cooking technique that infuses the fish with big flavor while keeping it moist and tender.
This dish is perfect for those following a ketogenic or low-carb diet, as it is high in healthy fats and protein and low in carbs.
Made with simple ingredients and ready in under 30 minutes, this low-carb cod recipe is a great way to add variety to your weekly meal plan.
It's also made in one skillet, which means clean-up is hassle-free. The result? An ultra-tender, flaky white fish dinner featuring a deliciously creamy and aromatic coconut sauce.
This cod has a mild flavor with a subtle kick of heat that can be modified for bigger, bolder flavor. So don't be afraid to add more spices or herbs to fit your taste buds!
Coconut milk cod is:
- A unique yet easy recipe that'll fit perfectly into your keto lifestyle.
- Nourishing and satisfying, with its high healthy fat and protein content.
- A delicious way to add more seafood to your diet.
- Ready in under 30 minutes and all made in one skillet.
ingredients needed
(Note: These are just the main ingredients for this recipe, for a full list of ingredients with their measurements, check out the recipe card below!)
- Leeks. A sweeter and more mild alternative to onions, leeks add delicious flavor to the dish without overpowering it. Make sure you use the white and light green parts only!
- Garlic & ginger. These aromatics provide a depth of flavor to the dish that pairs so well with the coconut milk and spices.
- Cayenne pepper. Adds just the right amount of heat to the dish, feel free to adjust to your liking.
- Full-fat coconut milk. Full-fat coconut milk not only adds creaminess to the dish but also provides healthy fats and helps keep this dish keto-friendly.
- Cod. I like using Alaska wild-caught cod for this recipe because it's sustainable, delicious, and easy to find in most grocery stores. But any mild white fish will work!
- Lime juice. Adds a bright and tangy flavor to the dish that balances out the richness of the coconut milk.
*To give this keto cod recipe a bit of a "curry" twist, stir in a tablespoon of your favorite curry paste right with the garlic and ginger. Then adjust the spice levels as you prefer!
a flavorful keto cod recipe
Ready to create this creamy, dreamy bowl of deliciousness?
Whether you're following a keto or low-carb diet or just looking for a tasty new way to enjoy fish, this poached cod in coconut milk is going to win you over.
Here's a look at the recipe but be sure to scroll to the bottom of the page to view the printable recipe card.
In a large skillet, heat the oil over medium heat. Add sliced leeks and cook for 5 minutes, then add the garlic, ginger, cayenne, and red pepper flakes. Cook for 30 seconds. Add the coconut milk and coconut aminos. Heat until it reaches a simmer.
Season the cod with salt and pepper before adding it to the coconut milk. Reduce the heat to low. Cover and poach cod for about 3-4 minutes. Flip the fish, then cover and cook for another 2-3 minutes.
Remove from heat and squeeze lime juice into the poaching liquid. Taste the broth and add salt and pepper, if needed.
Serve in a bowl on its own with garnishes of choice, or dish it over cauliflower rice, broccoli rice, or your favorite low-carb rice. Enjoy!
tips for the best results
- The cooking time will vary based on the thickness of your filets. If you have extra thin cod filets, you may not need to turn them halfway through. For even cooking, use cod filets that are about the same thickness.
- Want to add more veggies? Sauté some spinach or kale in the skillet before adding the coconut milk for an extra nutritional boost.
- For a thicker sauce, mix in a tablespoon of arrowroot powder with the coconut milk before adding the cod.
variations
You can easily change up the flavors of this dish with different aromatics and other add-ins and toppings! Here are a few flavor variations I love:
spicy Thai coconut cod with chili oil and lime
Stir in 1 tablespoon of red or green curry paste when cooking the leeks. Add a garnish of chili onion crisp and fresh lime juice.
lemon ginger cod
Add a little bit more extra fresh ginger to cook into the coconut milk and serve the dish with a squeeze of lemon juice, garnished with lemon zest.
storage
This poached cod in coconut milk can be stored in an airtight container in the fridge for 3-4 days. To reheat, gently warm it up on the stovetop or microwave until heated through. The fish may become flakier when reheated, but it will still taste delicious!
what to serve with cod in coconut milk
Spicy, coconut infused cod and leeks could easily be served on its own, but it's also delicious over low-carb rice or cauliflower rice. I particularly love how it tastes on my keto cauliflower fried rice, it's a match made in heaven!
You can also serve it with a side of this tangy citrus slaw or avocado mango salsa to keep those tropical flavors rolling.
you might also love
- This zucchini noodle salad uses whole-food ingredients and takes only 15 minutes to make. The spicy peanut sauce tastes phenomenal on the fresh zucchini noodles. Make it ahead of time for a light and fresh dinner, or make it on a Sunday night to have as meal prep all week long.
- Love mashed potatoes, but can't have any carbs or dairy? This creamy dairy-free mashed cauliflower is here to save the day. It has a silky-smooth, creamy texture and all the comforting flavors of traditional mashed potatoes. Serve it as a side dish, or use it as a base for your favorite toppings.
- This Thai red curry soup is silky, creamy, and turmeric-infused, making for an incredibly satisfying and nourishing meal. It's made with eggplant and shiitakes, leftover turkey, and topped with roasted bok choy and fresh vegetables.
Poached Cod in Coconut Milk (Keto)
Cod poached in coconut milk results in an extra tender and moist cod that is lightly infused with aromatics from leeks, fresh ginger and garlic. This easy keto cod recipe takes just a few minutes to make.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 large leek, sliced ¼”inch (white and light green part only)
- 2 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- ¼ teaspoon cayenne pepper
- ¼-½ teaspoon red pepper flakes
- 1 tablespoon coconut aminos (or tamari)
- 1, 14-oz. can full-fat coconut milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound Alaska cod (3-4 fillets)
- Juice of 1 lime
- toppings of choice like chili flakes, cilantro or fresh basil
Instructions
- In a large pan (use one with a lid), heat the oil over medium heat.
- Add the sliced leeks and cook for about 5 minutes, stirring occasionally.
- Stir in the garlic, ginger, ground cayenne and red pepper flakes and cook for 30 seconds.
- Add the coconut milk and coconut aminos. Stir, turn the heat to medium low, and let the milk heat until it reaches a simmer.
- Season the cod with the salt and pepper, then add it to the coconut milk. Reduce the heat to medium-low. Cover the pan with the lid and cook for about 3-4 minutes, then flip the fish. Cover and cook another 2-3 minutes or until the fish filets are cooked through.
- Remove from heat. Add the lime juice. Taste the broth and add salt and pepper, if needed.
- Serve in a bowl on its own with garnishes of choice (I like lots of fresh cilantro or fresh Thai basil) or dish it over cauliflower rice, broccoli rice or your favorite low-carb rice.
Notes
The cook time will vary based on the thickness of your filets. If you have extra thin cod filets, you may not need to turn them halfway through. For even cooking, use cod filets that are about the same thickness. They are done when the internal temperature is 135°F when measured with an instant-read thermometer.
For a thicker sauce, mix in a tablespoon of arrowroot powder with the coconut milk before adding the cod.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
To give it a "curry" twist, stir in a tablespoon of your favorite curry paste when you add in the garlic and ginger.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 395Total Fat: 29gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 437mgCarbohydrates: 8gNet Carbohydrates: 7gFiber: 1gSugar: 2gProtein: 28g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!