Yield: 4 servings. Recipe from theorganicdietitian.com.
Ingredients 3 large carrots grated (about 4 cups) *see note 1 can 13.5 ounces full fat coconut milk 1 1/2 teaspoons cardamom powder 2 teaspoons vanilla powder or extract 1/2 teaspoon ground cinnamon 1/2 cup golden raisins 1/2 walnuts, cashews or almonds, chopped Optional Add Ins: sliced banana raw honey, coconut flakes, dried cranberries, pumpkin seeds, pecans, diced apples Nutritional info Calories 482 Fat 19g Sodium 71mg Carbohydrate 61g Sugars 18g Protein 9g Calcium 313mg Iron 7mg Potassium 946mg |
Directions
*Use your food processor with grater attachment for a quick method of grating carrots.
- In a medium sauce pan over low-medium heat add all of the ingredients and mix well.
- Cook the pudding mixture until the coconut milk slightly thickens and the carrots soften, about 8-12 minutes.
- Serve warm with additional toppings as desired.
- Store leftovers in an airtight container for up to one week.
*Use your food processor with grater attachment for a quick method of grating carrots.