In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add baby spinach, half at a time, so it cooks down and makes room in the pan.

Transfer spinach to a colander and use the back of a wooden spoon to press out the liquid. This will help your coconut creamed spinach from becoming too watery.

Meanwhile, add another 1 tablespoon olive oil to the skillet. Once heated, add in diced onion and cook for 5 to 7 minutes, until onions are soft.

Add garlic and continue stirring until fragrant, about 1 minute.

Reduce heat to medium-low to medium and pour in 1 cup coconut milk. Heat for 2 to 3 minutes and return spinach to the skillet. Stir to combine.

Season with salt, pepper and a pinch of red pepper flakes. Squeeze in juice of ½ a lemon. Stir and cook until heated through.

Transfer to a bowl and serve.