Baked Brazilian Coconut Crab Dip

Coconut crab dip

Updated Jun 28, 2017 @ 4:19 pm

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

  • Serves: 8
  • Prep Time:
  • Cook Time:
  • PRINT Print This Recipe


  • 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


  1. Position a rack in the upper third of the oven and preheat to 425º F.
  2. 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.
  3. 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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