Carrot-Cardamom Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side dish
Serves: 6
Ingredients
  • 2 tablespoons coconut oil, OR ghee (clarified butter)
  • 2 1/2 cups grated carrots (about 6 medium)
  • 1 can full-fat coconut milk, OR 1 2/3 cups regular milk
  • 4 pitted dates, finely chopped OR 2 tablespoons honey
  • 1/2 to 1 teaspoon ground cardamom, preferably from green pods (for fresh ground, use 8 to 12 cardamom pods; open pods and remove seeds, then finely grind seeds in a clean coffee grinder or with a mortar and pestle)
  • 1/4 cup plus 2 tablespoons golden raisins
  • 2 tablespoons chopped pistachios (toast 10 minutes in preheated 300°F oven)
  • Whipped cream (optional topping; about 1/3 cup heavy cream, whipped)
Instructions
  1. In a medium saucepan over medium setting, heat coconut oil or ghee until melted. Add grated carrots. Cook and stir about 10 minutes until carrots are translucent and beginning to soften.
  2. Add coconut milk, chopped dates or honey, and ground cardamom, and stir to combine. Bring to a boil and then reduce heat to a low boil. Boil 20 minutes, stirring often, until carrots are very soft. Stir in 1/4 cup raisins.
  3. Place mixture in a blender or food processor, or use an immersion blender, and process briefly so that mixture is smoother but flecks of carrot and raisins are still visible.
  4. Transfer pudding to 6 individual dishes or to a bowl, and top with 2 tablespoons raisins and the chopped, toasted pistachios.
  5. Serve warm or room temperature. Top with whipped cream, if desired.
Nutrition Information
Calories: 246; Fat: 20g; Saturated fat: 16g; Carbohydrates: 20g; Sugar: 13g; Sodium: 41mg; Fiber: 4g; Protein: 3g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/10/23/carrot-cardamom-pudding/