Dairy-Free, Carrot Halwa
This dairy-free version of an internationally beloved dessert pudding hails from India/Pakistan and has a fudgy texture.
This dairy-free version of an internationally beloved dessert pudding hails from India/Pakistan and has a fudgy texture.
Enjoy a light and refreshing “no pasta” salad with zucchini, carrots, and chicken.
Carrot, Coconut Balls
Servings: 7
Preparation Time: 45 minutes
Ingredients:
Directions:
In the hot water, add the Coconut Cream Concentrate and sugar and stir well. This will make a thick sweetened coconut milk. Set aside.
In a wide pan on low heat, melt 1/2 tablespoon coconut oil and add grated carrots. Sauté on medium heat for 5 minutes until the carrots are a little soft and turn a bit dry. Now, add the 1/3 cup shredded coconut. Toast for a minute.
Combine with the sweetened coconut milk and stir until well incorporated. Cook until the mixture gets thick and starts to roll like a ball, 5–8 minutes. Turn off heat.
When the mixture is warm, add cardamom powder and mix well.
Take some mixture in your hand and shape into a ball, and then roll in the shredded coconut. These can be stored in an airtight container for 4–5 days.
Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit yours here!
Sweet carrots and crunchy walnuts make the perfect combo in a cupcake recipe sure to please everyone.
Hearty soups are comfort food for cold weather, and this delicious soup made with coconut oil, dried coconut and carrots delivers sweet and savory flavors that you can enjoy as a side dish or main course.
Maple Glazed Carrots with Coconut Oil
Servings: 4–6
Preparation Time: 30 minutes
Ingredients:
Directions:
Cook carrots in a skillet with just enough water to cover them. Add dried rosemary and mix well. Bring to a boil over medium heat and simmer until the water has evaporated and the carrots are soft.
Stir in the coconut oil, maple syrup, salt, and pepper and cook for another 2–3 minutes over low heat.
Sheetal from Foster City, CA, just won $50 for this recipe and photo! Submit yours here.
Try these delicious muffins made with shredded coconut and carrots!
Coconut Cream Concentrate and dried coconut combine with fresh carrots too make these easy and pretty candies.
Carrot Soufflé
Servings: 6
Preparation Time: 20 minutes
Ingredients:
Directions:
Preheat oven to 350 degrees F.
Oil/butter a 2-quart baking dish.
Cook carrots in boiling water for 10–15 minutes until very tender; drain.
Place cooked carrots in food processor (be careful, carrots will be hot) and process until smooth. You can also use a potato ricer.
Add remaining ingredients and process until mixed.
Spoon into prepared pan.
Bake for 40 minutes. Soufflé should be puffed and set.
Recipe and photo submitted by Katei, Cincinnati, OH.
These autumn-inspired muffins are made coconut oil, dried coconut, carrots, and walnuts.