The perfect pasta dish for all of the seafood lovers out there! Our Johnson & Wales culinary interns, Stephen Rogers and Hailey Dallas, came up with this savory, cheesy delight. Plus, it has our favorite flavor, coconut! 


  • 1 lb spaghetti pasta


  • 2 tbs olive oil
  • 6 cloves garlic, sliced thin
  • 1 shallot, peeled and sliced thin
  • 1 tsp salt
  • 1 tsp chili flakes
  • 1/2 cup dry white wine
  • 1 lb lump crabmeat
  • 2 tbs Coconut Cloud Original coconut milk creamer
  • 4 oz water


  • Juice of 1 lemon
  • 1/2 cup basil, roughly chopped
  • 1/2 cup parsley, roughly chopped
  • Freshly cracked pepper, to taste
  • Parmesan cheese to taste


  1. In a large pot, bring salted water to a boil and cook spaghetti until about al dente (following package instructions).
  2. For the sauce, heat olive oil in a skillet over medium heat, add garlic, shallots, salt and chili flakes. Cook until garlic and shallots are soft but the garlic is not browned.
  3. Add the wine and bring the heat up to medium high. Cook until the wine is reduced by half, this will be about 3 minutes.
  4. Remove the sauce from the heat.
  5. Once the pasta is almost done, about 1 minute left, return the sauce to the heat. Reserve 1/4 cup of the pasta water and then drain the pasta.
  6. Combine the 4 oz. warm water with the Coconut Cloud Creamer and stir until dissolved.
  7. Add the pasta, crab, reserved pasta water and coconut creamer mixture to the sauce. Simmer and stir gently for about 1 minute.
  8. Remove from heat and stir in lemon juice, basil and parsley. Season with pepper and cheese as desired. 
  9. Enjoy!