|Carrot Coconut Balls|
|photo by recipe author|
Preparation Time: 45 minutes
- 1/4 cup hot water
- 3 tablespoons coconut cream concentrate
- 2 tablespoons whole sugar
- 1/2 tablespoon coconut oil
- 3/4 cup grated carrots
- 1/3 cup shredded coconut
- 3/4 teaspoon cardamom powder
- 2 tablespoons shredded coconut, reserved
In the hot water add the coconut cream concentrate and sugar, stir well. This will make a thick sweetened coconut milk. Set aside.
In a wide pan on low heat, melt 1/2 tbsp coconut oil and add grated carrots. Saute on medium heat for 5 minutes until carrots are 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 mins. 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 roll it in the shredded coconut. 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!