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To cook an extraordinary Carrots with Toasted Coconut & Pecans, here are the components needed:
- You need 1 lb of baby carrots.
- Take 1 cup of shredded coconut.
- Get 1/3 cup of pecans.
- Use 1/4 cup of brown sugar.
- Provide 1/2 stick of butter.
After preparing the components, now you are ready to make your tasty Carrots with Toasted Coconut & Pecans by following the guidances on this section:
- Cover carrots with cold water. Boil until tender, approximately 5-10 minutes. Drain..
- Lay coconut and pecans flat on a baking tray. Roast at 400° for approximately 5-8 minutes, shaking tray and flipping coconut to evenly brown and avoid burning..
- Melt butter in a saute pan. Add carrots and sugar. Toss. Stir until dissolved..
- Toss half the coconut mix with the carrots and top with the other half..
- Variations; Maple, pumpkin pie spice, coconut milk.
I'll continue by saying this cake is worth the dreadful task of hand grating carrots, cause it's just that good, believe me! I'm not so impressed with the fancy carrot cake kind with the. In a large bowl combine the carrot, melted coconut oil and garlic. Stir in the crushed seeds and mix well until the carrots are evenly covered. Pour the carrots onto a large baking pan so that they are in one layer and have space between each stick.
Recipe : Carrots with Toasted Coconut & Pecans
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step by step to make Carrots with Toasted Coconut & Pecans
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