Costa Rican Coconut Adobo

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Costa Rican Coconut Adobo Sauce draws inspiration from Caribbean cuisine, where coconuts grow in abundance. The word adobo comes from Spain and refers to a marinade. With a generous, full-bodied texture and the sparkle of ginger and chilli, this Costa Rican cooking sauce is a great way of giving your vegetables a tropical twist! Serve with any Rice from Santa Maria’s Latin American Kitchen range.

vegan coconut adobo

Costa Rican coconut adobo

Serves: 2 


  • 1 tbsp of cooking oil
  • 1 courgette, cubed
  • 200g of firm tofu or Quorn vegan ‘chicken’ style pieces
  • Handful of cherry tomatoes, halved
  • 1 sachet of Santa Maria Costa Rican Coconut Adobo Sauce
  • Coconut shavings – to garnish
  • Coriander – to garnish


  1. Heat the cooking oil in a frying pan. Add the courgette and fry over medium heat until slightly browned (approx. 5 minutes).
  2. Reduce the heat, add the Quorn pieces and the tomatoes. Pour over the contents of the Costa Rican Coconut Adobo Sauce sachet and stir well.
  3. Simmer for 10 minutes or until fully cooked.
  4. Garnish with coconut shavings and fresh coriander.
  5. Serve with Santa Maria microwaveable rice.

Top tips

  • Give your curry some additional crunch with a sprinkling of toasted almonds.
  • Although we recommend combining this exotic sauce with tomatoes and courgette, feel free to explore and use with any of your favourite vegetables.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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