Coconut Carrot Dessert

Table of Contents

- Grated Carrots: 300 g (about 2-3 medium-sized carrots)
- Sugar: 70 g (approximately 1/3 cup)

- Yogurt: 120 g (about 1/2 cup)
- Vanilla Sugar: 16 g (2 tablespoons)
- Grated Coconut: 150 g (about 1 1/2 cups)

Prepare the Carrots: Start by peeling and grating 300 g of fresh carrots. You can use a fine or medium-sized grater, depending on how smooth you’d like the texture to be.
Cook the Carrots with Sugar: In a medium saucepan, combine the grated carrots and 70 g of sugar. Cook the mixture over medium heat for about 10 minutes, stirring frequently. The sugar will melt, and the carrots will soften and release their natural sweetness. Once the carrots are soft and lightly caramelized, remove them from the heat and let them cool slightly.

1. Mix in the Yogurt: Once the carrot-sugar mixture has cooled slightly (it should still be warm but not hot), fold in 120 g of yogurt. The yogurt adds a creamy texture to the dish and balances the sweetness of the carrots with a slight tang.

Add Vanilla Flavor: Stir in 16 g of vanilla sugar (or vanilla extract, if you prefer) to add a lovely aroma and extra sweetness.

1. Incorporate the Grated Coconut: Add 150 g of grated coconut to the mixture. Stir well until the carrots, yogurt, vanilla, and coconut are evenly combined. The coconut gives the dessert a chewy texture and enhances the flavor with its natural nuttiness.
2. Form the Dessert: At this point, you can decide how to serve your Coconut Carrot Dessert. You can press the mixture into small molds, shape it into bite-sized balls, or simply spoon it into bowls.

Chill for Enhanced Flavor: Although you can serve the dessert immediately, chilling it in the refrigerator for about 1 hour allows the flavors to meld and enhances the texture. If you have time, cover the dessert with plastic wrap and let it set in the fridge before serving.

Cooking Tips

- Use Fresh Carrots: For the best flavor, opt for fresh, sweet carrots. Older carrots can have a more woody texture and lack the natural sweetness that makes this dessert stand out.
- Adjust Sweetness: Depending on your preference, you can adjust the amount of sugar. If you prefer a less sweet dessert, reduce the sugar by half or substitute with a natural sweetener like honey or agave syrup.

Add Texture: For a bit of crunch, you can incorporate some chopped nuts, like almonds or pistachios, into the mixture. This adds a nice contrast to the soft texture of the carrots and coconut.
Serving Variations: You can roll the carrot mixture into bite-sized balls and coat them with extra grated coconut for a fun and easy-to-eat treat. Alternatively, press the mixture into a small baking tray and slice it into bars for a more structured dessert.

- Refrigeration: Store the Coconut Carrot Dessert in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, and it may even taste better the next day.

Freezing: This dessert can also be frozen. Shape the mixture into small balls or bars and freeze them on a tray. Once frozen, transfer to a freezer-safe bag or container. Let them thaw in the refrigerator before serving. They can last up to 1 month in the freezer.