Coconut Milk Oyster Stew

inline_oyster stew 1Oysters are most often served raw, or smoked in a can, so it’s easy to forget about good ‘ol oyster stew. Not exactly chowder or bisque, oyster stew is an uncomplicated meal. It’s little more than oysters and milk (or cream) warmed in a pot. It’s perfect in its simplicity.

So why mess with perfection? Milk, that’s why. It’s not for everyone. If you’re one of those people, then you’ll be happy to know that oysters and coconut milk is not such a bad combination. In fact, it’s delicious.

This coconut milk oyster stew is briny, savory, buttery and slightly sweet from the coconut milk. Fresh chives and chunks of melting butter (or ghee) finish the dish, elevating it from good to amazing.

This recipe doesn’t hold back with the oysters, using only freshly shucked. However, canned oysters can be used instead, or in addition to, fresh oysters. Some fish counters also sell pints of shucked oysters. However you add oysters to the stew, you’ll be getting a good dose of zinc, plus a whole lot of other vitamins and minerals.

Oysters are the most nutrient dense of bivalves, and a supplemental food that should be part of every Primal diet.

Servings: 2

Time in the Kitchen: 25 minutes



  • 1 tablespoon salted butter or ghee, plus more to taste (15 g)
  • 1 celery stalk, thinly sliced
  • 2 garlic cloves, finely chopped
  • 13.5-ounce can full fat coconut milk (400 ml)
  • 12 to 16 fresh oysters, shucked, or 1 8-ounce/236 ml can oysters, or 1 pint/473 ml shucked oysters (in all cases, reserve the juice)
  • Chives, chopped, for garnish


coconut milk

In a medium-sized pot or saucepan, melt a tablespoon of butter/ghee over medium heat. Add celery, and cook 3 to 5 minutes, to soften the celery.

Add garlic, cook 1 to 2 minutes more, being careful not to burn the garlic.

Pour in coconut milk. Bring to a simmer. Add oysters and a tablespoon or more of reserved oyster liquid. Simmer 1 to 3 minutes, until oysters are just beginning to curl around the edges.

Add chives and more butter or ghee to each bowl. Salt to taste.

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7 thoughts on “Coconut Milk Oyster Stew”

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  1. Thanks for the recipe. We will be having oyster stew this evening, as a matter of fact. Family tradition for Christmas Eve. We usually make it with half & half, but the coconut milk is a good idea.

  2. Oh wow, this sounds amazing and totally brings back memories. My mom used to make me oyster stew when I was feeling a little run down. This is pretty much how she made it, except using real milk and minus the garlic and chives. So good and feels so nourishing. I think she might have gone even heavier on the butter.

  3. This sounds so good. Sadly, as much as I love coconut milk, it does violent, unspeakable things to my digestive tract. Fortunately, milk does not. Yes, I’m a weirdo.

  4. Thank you for this recipe! I’m from Florida, and all kinds of oysters are served at our house this time of year, including traditional oyster stew. You are right in in that it is “perfect in its simplicity.” In reading the ingredients list of about five things, you wonder how it can be good. But it is delicious and a family favorite. I thought I was going to have to give this tradition up, so I am very glad to have this alternative!