Ingredients
¼ cup vegan butter
6 medium carrots, shredded
2 cups coconut milk
¼ cup packed brown sugar
¼ cup golden raisins
4 cardamom pods, bruised
¼ teaspoon salt
¼ cup unsalted pistachios, crushed (garnish)
Preparation
1 Melt butter in a skillet and then add carrots. Reduce heat to medium low and coat carrots in butter. 2 Stir in the coconut milk and simmer uncovered on low heat for 45 minutes; stirring occasionally. 3 Stir in the brown sugar, raisins, cardamom, and salt. Stir constantly until all the sugar is dissolved into a pudding like consistency; about 15 minutes. 4 Wait until slightly cool to transfer to small dessert bowls. Store in the fridge and when ready to serve, invert onto a dessert plate and garnish with pistachios.
