Perfect as a light breakfast, snack, or after-dinner treat: it’s cool, creamy, and exotic.
Prep Time 4 hr 10 min
Cooking Time 40 min
Total Time 5 hr
Yield 4 servings
3 large carrots
1 1/2 tablespoons of ghee (can be substituted with coconut oil)
1 14-ounce can of full-fat coconut milk
2 teaspoons of ground cardamom, plus more for sprinkling on top
1 tablespoon of ground cinnamon, plus more for sprinkling on top
1 tablespoon of vanilla extract
1/4 teaspoon of liquid stevia (can be substituted with 1-2 tablespoons of honey or maple syrup)
3 tablespoons of chia seeds
Raisins, to garnish
Coconut cream, to garnish
Grate the carrots in the food processor or with a box grater.
Heat the of ghee in a large non-stick skillet over medium heat. When hot, add the carrots, and saute for 5 minutes, stirring frequently. Afterwards, cover with a lid, reduce the heat to low, and cook until soft and beginning to brown, about 30 to 35 minutes more. Give it a shake or stir every 5 minutes or so to prevent burning.
Once the carrots are done, add them to a blender or food processor with the full-fat coconut milk, cardamom, cinnamon, vanilla extract, and liquid stevia. Blend until completely liquefied, about 2 to 3 minutes.
Pour the carrot and coconut mixture into a large container, and stir in the chia seeds. You can ground them if you want, but I like leaving them whole.
Put the pudding container in the fridge, and wait at least 4 hours (preferably overnight) before eating. Garnish with raisins, a little more cinnamon and/or cardamom, and a dollop of coconut cream, if you like.