Vegan Carrot Halwa Coconut Cream Pistachio Trifle

• Vegetarian
• Gluten free

• Produce

  • 1 lb Carrots

• Canned Goods

  • 2 cans Coconut milk, full-fat

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Cardamom
  • 1/2 cup Granulated sugar

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Pistachios, ground

• Dairy

  • 4 oz Coconut vanilla yogurt, vegan

Found on peasandpeonies.com

Description

Ingredients

• 1 lb carrots
• 5 tablespoons coconut oil
• ½ cup granulated sugar (12 packets of Stevia SweatLeaf for a sugar free version, adjust to your own taste)
• 4 ounces vegan coconut vanilla yogurt (or greek yogurt for vegetarian version)
• ½ teaspoon cardamom
• ½ cup ground pistachios
• 2 cans of full fat coconut milk (I used Forest Native)
• 2 tablespoons maple syrup (for vegan version) or honey (2 packets of Stevia SweetLeaf for a sugar free version)

Directions

• Carrot Halwa:
• In the kitchen sink, wash and peel the carrots.
• Cut them into rondelles and add to the food processor. Alternate between the chop and grind function until the carrots are finely processed.
• In a large hot skillet over medium heat add the coconut oil and cardamon, cook for 1 minute and add the carrots and cook for 10 minutes, stiring from time to time.
• Add the sugar to the skillet, stir and cook until the carrots are starting to turn brownish and all the liquid is almost absorbed, about 10-15 minutes.
• When the mixture has started to thicken add the yogurt, stir and continue to cook until the mixture is almost dry, about 15-20 minutes. The carrot halwa is ready when the mixture becomes soft, sticky and no liquid should be seen.
• When the mixture has almost dried, remove from the stove and let it cool at room temperature.
• Coconut Whipped Cream:
• The day before you want to make the dessert place the coconut milk cans in the fridge overnight, these is a crucial step as the coconut cream has to harden and separate from the coconut water.
• Place the bowl of an electric mixer and the wire attachment in the fridge for 15-20 minutes before whisking.
• Remove the chilled coconut cans from fridge and FLIP them upside down, open the cans and discard the liquid, or you can save it in a jar for smoothies.
• Scoop the coconut cream into the chilled mixer bowl and add the maple syrup (for vegan version) or honey. Using a hand mixer or an electric one, I used the later fitted with the wire attachment whip the coconut cream until fluffy.
• Trifle:
• Prepare 3 tall glasses, add a few scoops of the vegan carrot halwa mixture and press it a little down, top with ground pistachios and with coconut cream. Repeat until the glasses are full.
• The carrot halwa trifle must be stored in the refrigerator and will stay good for 3-4 days.