Vegan Carrot and Coconut Fruit Spread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g carrot (s)
- 300 ml coconut milk
- 200 ml orange juice, freshly squeezed
- 1 lemon (s)
- 2 tablespoon sugar
- 2 teaspoons ginger powder
- 1 teaspoon agar agar
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into thin slices. Put these together with the orange juice and coconut milk in a saucepan with a lid and simmer over low to medium heat until the carrot slices are soft. Then put in the blender and puree finely.
- Squeeze the lemon and mix with the agar agar.
- Return the carrot butter to the saucepan and add the ginger, sugar and lemon-agar mixture. Now bring to the boil, stirring constantly, and cook for another 3 minutes.
- Pour hot into clean jars, close the lids and briefly turn the jars upside down.
- Tastes as a spread, but just as good to sweeten rice pudding, over semolina pudding or as a filling for pancakes, also excellent in muesli etc.
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