Recipe by TANYA HIGGS
"People who don't usually like carrots, LOVE this recipe. It looks too simple to be so tasty, but try it. However cream of coconut, must not be mistaken for coconut milk."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10 ounce) can
cream of coconut
These were awesome! Incredible flavor and what could be simpler? I have to wonder if those that thought these were bland used Coconut Milk instead of Cream of Coconut. Look for Cream of Coconut in the Liquor Isle.
Overall, it tasted OK... but it was hard to taste the difference between it and normal carrots. I'd recommend this recipe, though - and use baby carrots!
YUM!!!!! My man wasn't too thrilled by the idea of these carrots, and I myself am not a major fan of cooked carrots either but I do love coconut, and I am always using coconut milk in things, crème of coconut sounded good, so thought eh… why not? Because could this recipe BE any easier? I can’t get over how simple and yet how very tasty these were!! I couldn't get enough. And my picky Bo ate them down! Will be making again! So easy! Thank you for the great recipe!
I always make candied carrots as part of my Thanksgiving dinner. This year I tried this recipe and it is fantastic and oh, so easy. Just a little tip...after the carrots were cooked, I added a little cornstarch mixed with water to thicken. Looks lovely and so dramatic when served. FABULOUS RECIPE! Oh, be sure to use CREAM OF COCONUT, not coconut milk. Big difference!
I made the mistake of using coconut milk and had to improvise quickly. Added sugar, butter and vanilla extract, which made it good.
I made this using one pound of baby carrots and a little more than 1/3 cup of cream of coconut (the can I had in the house was 15 ounces). After cooking the carrots and cream of coconut, I put the mixture in the food processor and mashed them. They were a really tasty side dish. Both my husband and I enjoyed them.
This was so simple and REALLY good!. I did make some additions as I was bringing this for a side dish to a potluck. I added cayanne pepper (about 1/8 t) and a few good shakes of red pepper flakes while it was simmering. I also toasted unsweetened coconut and sprinkled that on top after cooking, along with a handful of chopped cilantro. I got lots and lots of compliments on this dish.
Sweet, Easy, "mother-in-law" approved! Even the kids liked them. The taste is not a wow, overpowering taste, just something alittle different and enjoyable. I don't know how I will go back to regular steamed carrots!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 7
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Brown sugar and chopped dates add a sweet counterpoint to spicy gingered carrots.
Simmered in brown sugar, these sweet, tender carrots are so quick and easy.
See how to make sweet and savory sautéed carrots in the skillet.