Name: Puerto Rican Coconut Onion Gravy for Full GAPS
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tbsp ghee, coconut oil, or rendered animal fat (a qualifying stable GAPS cooking fat); 2 yellow onions (diced); 1/2 tsp sea salt; 2 cloves garlic (crushed or minced); 1 inch fresh ginger (grated or minced); 1 1/4 cups full-fat homemade coconut milk (completed homemade coconut milk); 1/2 tsp dried oregano (pure herb); 1/2 tsp dried basil (pure herb); 1/2 tsp dried parsley (pure herb); 1/4 tsp ground coriander (pure spice); 1/8 tsp ground cloves (measure level); 1/2 cup fresh cilantro (chopped small)

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This Puerto Rican coconut onion gravy turns two everyday onions into a rich, spoonable sauce without flour or starch. The onions cook slowly in a stable GAPS fat, then garlic, ginger, herbs, coriander, cloves, and full-fat homemade coconut milk build the warm savory-sweet flavor.

The finished gravy keeps some soft onion texture while a briefly blended portion gives the pan enough body to coat chicken or pork. Fresh cilantro goes in only after the heat is off, so its bright flavor stays distinct from the warm spices underneath.

Puerto Rican coconut onion gravy for Full GAPS

A Gravy Built From Onions

There is no flour hiding in this formula. Soft onions and a short coconut-milk reduction do the thickening, and blending only part of the pan keeps the result from becoming a completely smooth purée.

That combination matters at the table. The blended portion clings to food, while the unblended onions make it clear that this is onion gravy rather than a plain coconut sauce.

In a busy household, a sauce like this earns its place because it can make a simple roast feel like a complete meal. It can be prepared while chicken rests, kept warm briefly, and refrigerated for another dinner without requiring a separate starch-thickened gravy.

Where This Gravy Fits on GAPS

This complete recipe fits Full GAPS after onions, garlic, ginger, homemade coconut milk, the chosen cooking fat, cilantro, and each pure herb and spice are introduced and tolerated.

Use ghee, coconut oil, lard, duck fat, tallow, or another qualifying stable GAPS cooking fat. Read the label if the fat is purchased; flavor blends, preservatives, or added plant oils change the ingredient beyond the simple fat used here.

The coconut milk needs to be homemade and full-fat. If a batch is not ready, make the Hot-Water Homemade Coconut Milk for Full GAPS first, then measure one and one-quarter cups into this recipe.

Choose the Puerto Rican Seasoning Set

This version uses one measured seasoning branch: dried oregano, dried basil, dried parsley, ground coriander, ground cloves, and fresh cilantro. Keep those amounts together so the warm-spice balance stays recognizable.

The Sage and Thyme Coconut Onion Gravy is a different formula. It uses white pepper and a smaller fresh-herb finish, so combining both seasoning sets would create a third, unmeasured gravy instead of either accepted version.

Cook the Onions in Two Heat Stages

Melt two tablespoons of the chosen fat over medium-high heat. Add the diced onions and sea salt, then stir occasionally for five to eight minutes.

Watch for the onions to wilt, turn glossy, and develop the first golden-brown edges. They should not be dark or crisp at this point. Turn the heat to low, cover the skillet, and cook for 15 minutes more, stirring about every five minutes.

Under the lid, the onions should soften into tender pieces without drying out. If the edges begin to scorch, the heat is too high. Lower it before the browned bits become bitter.

Diced onions wilting and beginning to brown in an Artichaut skillet

Wake Up the Garlic and Warm Spices

Add the garlic, ginger, oregano, basil, dried parsley, coriander, and cloves after the covered onion stage. Cook for five minutes, stirring often enough to keep the garlic from catching.

The pan should smell warm, savory, and lightly sweet. The cloves should sit underneath the onion and ginger rather than dominate them. If the spices smell sharp or toasted, move immediately to the coconut milk.

Reduce the Homemade Coconut Milk

Pour in one and one-quarter cups full-fat homemade coconut milk. Scrape the browned onion and spice bits from the bottom as the milk loosens them.

Raise the heat to medium-high and simmer uncovered for five minutes. Look for small, steady bubbles and a tan-golden sauce that is beginning to look cohesive. It will still be looser than the finished gravy because the blending step supplies the final body.

Homemade coconut milk simmering with browned onions and Puerto Rican spices

Blend Only Part of the Pan

Remove the skillet from the heat and let it cool slightly. Transfer one-half to two-thirds of the gravy to a blender and blend for about 15 seconds.

Return the smooth portion to the skillet and stir it through the remaining onions. The gravy should become thick enough to mound softly on a spoon while visible onion pieces remain throughout.

Fold in one-half cup finely chopped fresh cilantro, reserving a small amount for the top if desired. Do not simmer the cilantro; the fresh finish is part of this formula.

How to Serve It

Spoon the gravy over compatible roast chicken, turkey, pork, or sautéed chicken thighs. It also works beside cooked vegetables that benefit from a warm onion sauce.

Keep the serving plate simple so the gravy remains easy to identify. Meat cooked with sugar, starch, commercial seasoning packets, or an incompatible glaze does not become GAPS-compliant because this gravy is added on top.

For a smokier, meat-stock-based option, see the Bacon Onion Gravy with Coconut Milk for Full GAPS. It is a separate formula with bacon, mushrooms, and homemade meat stock.

Storage and Reheating

Cool the gravy promptly and refrigerate it in a covered glass container for up to four days. Freeze in meal-size portions for up to three months, leaving enough headspace for expansion.

Thaw frozen gravy overnight in the refrigerator. Reheat gently in a small stainless saucepan or in the skillet over low heat, stirring often. If it has tightened in the refrigerator, stir in a small spoonful of homemade coconut milk only as needed to restore the original spoonable consistency.

Recommended Equipment

Use the Le Creuset Signature skillet in Artichaut shown in the method photographs, a wooden spoon at rest on a heat-safe spoon rest, dry and liquid measuring tools, a cutting board and knife, and a heat-safe blender.

Let the pan cool slightly before blending. Keep the blender jar below its hot-liquid capacity and vent it according to its directions so steam does not build pressure.

Frequently Asked Questions

How Does This Gravy Thicken Without Flour?

Slow-cooked onions, five minutes of uncovered coconut-milk reduction, and the blended portion create the body. No grain flour, nut flour, arrowroot, tapioca, or other starch is part of the formula.

Can I Use Canned Coconut Milk?

No. This Full GAPS version measures completed full-fat homemade coconut milk. Use the linked homemade coconut-milk recipe.

Can I Leave the Gravy Completely Chunky?

The source formula blends one-half to two-thirds of the pan. That partial blend is the thickening step, so skipping it would change the finished consistency.

Can I Blend the Entire Pan Smooth?

Keep at least one-third of the gravy unblended. The remaining soft onions provide the intended texture.

When Does the Cilantro Go In?

Fold it in after blending and after the heat is off. Reserve a small amount for the top if desired.

Can I Replace the Cilantro With Sage or Thyme?

Use the separate sage-and-thyme coconut onion gravy formula rather than changing this measured Puerto Rican seasoning set.

What If the Gravy Tastes Too Strongly of Clove?

Measure only one-eighth teaspoon ground cloves. Do not round the spoon or add more by eye.

Puerto Rican Coconut Onion Gravy Recipe