This Brazilian-style stew cooks hearts of palm with tomato and coconut milk into a bright coastal pot.
16 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Drain the hearts of palm, cut them into thick rings, and mix with lime juice.
Cook the onion, pepper, and tomatoes in a pot with olive oil for 7 minutes.
Add the coconut milk and salt and cook over low heat for 10 minutes.
Place the hearts of palm in the sauce and warm for 5 minutes, without overcooking so the texture does not become fibrous.
Add the dende oil, cilantro, and lime zest at the last moment and serve.
💡 Tip: Cooking the coconut milk without boiling keeps the dish glossy and silky.
🍽️ Serving suggestion: Serve the moqueca hot with white rice and lime on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~246
kcal calories
4
g protein
16
g carbs
18
g fat
5.6g
Sugar
2.7g
Fiber
449.2mg
Sodium
9.7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (55%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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