In a large skillet, heat the coconut oil over medium heat.

When hot, add the garlic, onions, and salt.

Sauté until the garlic turns golden brown in color (about 1–2 minutes).

Reduce the heat to low. Add the spinach, pepper, and coconut milk.

Toss with the garlic and onions.

Sauté for another 1–2 minutes until the spinach leaves are perfectly wilted.

Serve immediately.