Know anyone who isn't the biggest fan of vegetables? Well, here's a sure-fire way to get them to eat their veggies - bury them under a fluffy, eggy soufflé mixture and call it a pudding. Not that I would ever try such manipulative tactics with anyone in my household, but my husband did love this dish. Just sayin'.

Coconut cream comes in a can and is a thicker, more concentrated version of coconut milk. If you can't find it or you're not a fan of coconut milk, try it with whole milk or heavy cream. I haven't tested the recipe using those substitutes, but you should get a relatively similar result.

Savory Leek and Coconut Milk Pudding

Serves 4 - 6 as a side dish

Preheat oven to 375

1 16 oz bag of cleaned, sliced leeks (or 2-3 leeks, white and light green parts only, sliced and thoroughly rinsed)

1 bunch spinach, thick stems removed

4 eggs

1 cup coconut cream

1 tbsp butter

3 sprigs tarragon

1 sprig thyme

Pinch of freshly grated nutmeg

1/2 tsp kosher salt

Heat a large pan over medium heat and melt the butter in the pan. Make sure the leeks are thawed if frozen and drained well, then add them to the pan. Sauté until soft and beginning to brown. Add the spinach to the pan and cook just until wilted. Remove from the heat and set aside.

Beat the eggs with the coconut cream. Remove the tarragon and thyme leaves from their stems and roughly chop. Add the chopped herbs to the egg mixture along with the salt and nutmeg. Mix until just combined.

Butter or spray a medium-sized baking dish with cooking spray. Transfer the leek and spinach mixture to the dish and pour the egg mixture over. Bake for 25 minutes until slightly browned and just set in the center.