Coconut Carrots Recipe - Allrecipes.com
Coconut Carrots Recipe
  • READY IN 30 mins

Coconut Carrots

Recipe by  

"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."

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Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a medium saucepan over medium heat, combine carrots and cream of coconut. Simmer until carrots are tender, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2004

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.

 
Most Helpful Critical Review
Jul 24, 2003

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!

 
Jul 25, 2008

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!

 
Oct 17, 2007

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!

 
Sep 16, 2005

I made the mistake of using coconut milk and had to improvise quickly. Added sugar, butter and vanilla extract, which made it good.

 
Oct 18, 2010

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.

 
Dec 07, 2009

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.

 
Jan 26, 2005

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!

 

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Nutrition

  • Calories
  • 52 kcal
  • 3%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 67 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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