CARROT-COCONUT SALAD
Steps:
- Mix 1 teaspoon sugar, 1/3 cup chopped cilantro, 1/4 teaspoon salt and the juice of 1 lime in a large bowl. Add 3 or 4 shredded carrots and toss. Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. Add 1/2 teaspoon cumin seeds and toast, swirling the pan, about 30 seconds. Add 1/3 cup unsweetened shredded coconut and continue swirling until golden. Let cool, then toss with the carrots.
THANKSGIVING CARROT SALAD
This one is one of my favorites, so easy and delicious. You can use La lechera® dulce de leche condensed milk instead of the original condensed milk.
Provided by male
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine carrots, coconut, walnuts, raisins, and sweetened condensed milk in a salad bowl. Refrigerate until chilled, about 1 hour; serve cold.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 32.7 g, Cholesterol 8.3 mg, Fat 14.4 g, Fiber 3.8 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 97.9 mg, Sugar 25.2 g
COCONUT CARROT CAKE
You can't really go wrong with carrot cake, and this deluxe recipe is no exception. Packed with shredded carrots, juicy pineapple, coconut flakes and chopped nuts, it's truly loaded. To take it over the top, this carrot cake with coconut is generously topped with a homemade cream cheese frosting that has the perfect balance of sweet and tangy. It's a good thing this cake serves 12, because there's no doubt everyone will be back for seconds!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
- Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
A DIFFERENT CARROT RAISIN SALAD
My carrot salad has a little twist to it ... coconut! I hope you enjoy it as much as my friends and fiance do.
Provided by Karena
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 29.7 g, Cholesterol 9.1 mg, Fat 30.1 g, Fiber 3.8 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 236.8 mg, Sugar 19.3 g
PINEAPPLE & COCONUT CARROT SALAD
I enjoyed a salad like this at a tropical-inspired restaurant. I tried to get the staff to give me the recipe but had no luck. So I went home and created my own! I will sometimes drain a can of mandarin orange slices and toss those in as well. -Shirley Turpin, Williams, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 6 ingredients. Stir in remaining ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 254 calories, Fat 10g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 83mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.
COCONUT-CARROT CAKE
Love coconut? Get an extra hit in an easy carrot cake from a mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h18m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons toasted coconut for garnish.
- Make cake batter as directed on box. Fold remaining toasted coconut into batter. Pour into pan.
- Bake as directed on box for fluted tube pan. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over top of cake. Sprinkle with reserved toasted coconut. Cut cake with serrated knife. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 18 g, TransFat 1/2 g
COCONUT CARROT SALAD
This is not a typical carrot salad but taste more like a fruit ambrosia. Excellent and healthy side dish!
Provided by LizAnn
Categories Coconut
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- combine first four ingredients.
- mix together yogurt, honey and juice add to carrot mixture and stir well.
- refrigerate until serving.
- Variations: You can add extra yogurt if needed. I have also used sour cream when I ran out of yogurt and it was very good. Another alternative to plain yogurt is Pina Colada yogurt. YUM!
Nutrition Facts : Calories 162, Fat 8.8, SaturatedFat 4.2, Cholesterol 1.8, Sodium 66.6, Carbohydrate 21, Fiber 3, Sugar 16.4, Protein 2.4
COCONUT CARROT SALAD
"Why eat a plain carrot when this super salad is such a snap to make?" asks Evelyn Schwartz (at right) from Quincy, Illinois. "The coconut makes this salad taste like a tropical treat. It keeps meals interesting to fix something special for yourself once in a while."
Provided by Taste of Home
Categories Lunch
Time 10m
Number Of Ingredients 6
Steps:
- In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving.
Nutrition Facts :
COCONUT CARROT SALAD RECIPE - (4.6/5)
Provided by coconutrecipes
Number Of Ingredients 8
Steps:
- 1. If a "creamier" salad is desired, put the coconut cream concentrate into the processor first-thing. 2. Add and pulse the peeled orange to a large dice using the S blade. 3. Add the apple and pulse to a medium dice. (Adding the apple to the orange, instead of the other way around, keeps the former from browning.) 4. Carefully remove the S blade, using a spatula to clean it into the processor bowl. Without removing the fruit, swap in the shredder attachment. Shred the carrots on top of the fruit. 5. Transfer the processed ingredients into the serving or storage bowl, and add the coconutm spices and raisins. Use the spatula to mix evenly. This salad is best left to sit for a while before serving. You could double the recipe and still do it in a single batch, but don't store it more than a few days; the apples will brown. Not that it's likely to last that long! Recipe submitted by Ben, Winchester, VA
SWEET CARROT AND COCONUT SALAD
Make and share this Sweet carrot and coconut Salad recipe from Food.com.
Provided by Bekah
Categories Coconut
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in bowl and toss.
- Season to taste with pepper and serve.
- ENJOY!
Nutrition Facts : Calories 384.4, Fat 26.6, SaturatedFat 7.7, Sodium 416.3, Carbohydrate 36.4, Fiber 6.1, Sugar 24.4, Protein 5.1
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