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Carrot Coconut Pudding

Fresh carrots and coconut milk combine for a silky sweet dessert.

Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Recipe Created By: Mary Carter
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Ingredients

  • 3 ½ cups carrots, peeled and finely shredded
  • 1 can (13.5 ounces) unsweetened coconut milk
  • 1 cup milk
  • ⅓ cup honey
  • ¼ teaspoon ground cardamom
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ½ cup coconut, toasted

Instructions

  1. In a heavy saucepan over medium heat, bring carrots and milk to a boil. Reduce heat to a simmer and stir occasionally for 20 minutes.
  2. Add all remaining ingredients except for toasted coconut. Continue to stir when needed to prevent boiling over, for an additional 30 to 40 minutes.
  3. Pudding should be thick and creamy with very soft carrots. Cool completely.
  4. Garnish with toasted coconut and an extra splash of coconut milk, if desired.

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