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Ingredients
- 3 large carrots grated (about 4 cups) *see note
- 1 can 13.5 ounces full fat coconut milk
- 1 1/2 teaspoons cardamom powder
- 2 teaspoons vanilla powder or extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts
- Optional Add Ins: sliced banana raw honey, coconut flakes, dried cranberries, pumpkin seeds, pecans, diced apples
Instructions
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In a medium sauce pan over low-medium heat add all of the ingredients and mix well.
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Cook the pudding mixture until the coconut milk slightly thickens and the carrots soften, about 8-12 minutes.
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Serve warm with additional toppings as desired.
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Store leftovers in an airtight container for up to one week.
Recipe Notes
*Use your food processor with grater attachment for a quick method of grating carrots.
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