Fennel Gratin with Coconut Milk is a simple, elegant side dish that brings out the softer, sweeter side of fennel. I love how the delicate anise flavor mellows as it bakes with creamy coconut milk and bright lemon.

I love fennel for its crisp texture and delicate anise flavor, and this gratin is a lovely change from the usual salad. The sweetness of the coconut milk and brightness of the lemon soften the fennel beautifully and make this simple side dish surprisingly addictive. If you are searching for gratin recipes, check out Zucchini Tomatoes Gratin or Eggplant Gratin.

Fennel gratin wtih coconut milk served in an oval gratin dish

Recipe Overview: Fennel Gratin with Coconut Milk

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Servings: 4 people
  • Cook Method: Oven-baked
  • Flavor & Texture: Tender, silky fennel with a delicate anise flavor, creamy coconut milk, and a bright touch of lemon
  • Difficulty: Easy. Thinly slice the fennel, layer everything in the baking dish, and let the oven do the work.
  • Why this Recipe? With only three main ingredients, this gratin is simple, elegant, and surprisingly flavorful. The coconut milk softens the fennel beautifully, while the lemon keeps everything fresh and balanced.
Key Takeaways
Make a Checklist
Apply this to Me
Add as a Google Trusted Source

It does take a little time in the oven, so slice the fennel as thinly as possible with a mandoline. With only three main ingredients, the result is wonderfully simple and full of flavor.

Enjoy it hot from the oven or cold the next day for an easy lunch.

In this Article

A Note From Giangi

Only three main ingredients – Fennel, coconut milk, and lemon create a simple dish with plenty of flavor.

Light yet creamy – The coconut milk gives the gratin a silky texture without making it feel heavy.

Delicious hot or cold – Serve it warm as a side dish or enjoy the leftovers chilled for an easy lunch.

Giangi

Key Ingredients

Fennel bulbs – The star of the dish. Slice them very thinly so they become tender and almost silky as they bake. Fennel brings a delicate anise flavor that softens beautifully in the oven.

Coconut milk – Adds richness and a subtle sweetness that balances the natural sharpness of the fennel. Use full-fat coconut milk for the best texture and flavor.

Lemon – Both the zest and juice brighten the gratin and cut through the richness of the coconut milk. That touch of acidity keeps the dish fresh and balanced.

Salt and pepper – Simple but essential. They enhance the fennel, coconut, and lemon without overpowering their delicate flavors.

How to Make Fennel Gratin with Coconut Milk

Step 1: Preheat the oven to 300°F.

Step 2: Using a mandoline or sharp knife, slice the fennel as thinly and evenly as possible.

Step 3: Arrange the fennel slices in a gratin dish, layering them evenly.

Step 4: Pour the coconut milk over the fennel, then add the lemon zest and lemon juice. Season with salt and pepper.

Step 5: Bake in the center of the oven for about 1 hour and 30 minutes, or until the fennel is completely tender and the liquid has evaporated.

Step 6: If there is still liquid in the dish, continue baking for a few more minutes until it has been absorbed. Serve hot, or enjoy it cold for a light lunch.

Giangi’s Pro Tips

Slice the fennel as thinly and evenly as possible. A mandoline is ideal for cooking fennel evenly.

Use full-fat coconut milk for the creamiest texture and best flavor.

Do not skip the lemon. The zest and juice brighten the coconut milk and balance the fennel’s natural sweetness.

Use a shallow gratin dish so the liquid reduces properly and the fennel cooks evenly.

Check the gratin toward the end of baking. If there is still too much liquid, give it a little more time in the oven.

Let it rest for a few minutes before serving. The flavors settle beautifully, and the texture becomes even better.

Close up of the fennel gratin with a serving spoon in a gratin ovenproof dish.

What to Serve with Fennel Gratin with Coconut Milk

This fennel gratin pairs beautifully with simple proteins that let its delicate flavor shine. I especially like it alongside my roasted chicken with vegetables, salmon with beurre maître d’hôtel, or pan-seared pork chops with mustard and rosemary.

For something a little more elegant, serve it with lamb chops, sea bass, or shrimp. The creamy coconut milk and bright lemon work especially well with seafood and simply prepared meats.

Storing and Reheating

Store: Allow the fennel gratin to cool completely, then cover the baking dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 3 days.

Reheat: Cover with foil and warm in a 325°F oven for 15 to 20 minutes, or until heated through. For a single serving, the microwave works well in short intervals.

Fennel Gratin with Coconut Milk FAQs

Do I need to peel fennel before cooking it?

Not necessary and only if you see some bruising. Simply trim the stalks, remove any tough outer layer if needed, and slice the bulb thinly.

Can I make this fennel gratin ahead of time?

Yes, you can prepare and bake it earlier in the day, then reheat it gently before serving.

What can I use instead of coconut milk?

Heavy cream can work, but it will create a richer, more traditional gratin and change the flavor of the dish.

Fennel Gratin with coconut milk in a gratin dish with a spoon.

More Gratin Recipes You Will Love

If you tried this Fennel Gratin with Coconut Milk or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Fennel Gratin With Coconut Milk

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4 people
Author: Giangi Townsend
Fennel Gratin with Coconut Milk is a simple, elegant side dish that brings out the softer, sweeter side of fennel. I love how the delicate anise flavor mellows as it bakes with creamy coconut milk and bright lemon.
Print Pin

Ingredients 

Instructions

  • Preheat the oven to 300F
  • In a gratin dish, layer the thin fennel slices. Drizzle the coconut milk and lemon zest and juice.
    Salt and pepper and place in the hot oven, center for 1h 30 minutes. All the liquid must be evaporated at the end of cooking. If not keep in the oven a bit longer. 

Equipment

Notes

Slice the fennel as thinly and evenly as possible. A mandoline is ideal for cooking fennel evenly.
Use full-fat coconut milk for the creamiest texture and best flavor.
Do not skip the lemon. The zest and juice brighten the coconut milk and balance the fennel’s natural sweetness.
Use a shallow gratin dish so the liquid reduces properly and the fennel cooks evenly.
Check the gratin toward the end of baking. If there is still too much liquid, give it a little more time in the oven.
Let it rest for a few minutes before serving. The flavors settle beautifully, and the texture becomes even better.

Nutrition

Calories: 425kcal | Carbohydrates: 20g | Protein: 6g | Fat: 39g | Saturated Fat: 34g | Sodium: 115mg | Potassium: 1169mg | Fiber: 6g | Vitamin A: 235IU | Vitamin C: 37.2mg | Calcium: 126mg | Iron: 7.5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

Leave a comment below and tag @giangiskitchen on Instagram