Ingredients:
- 500 g carrots
- 300 ml of water
- zest of half an orange
- 70g raisins
- 50 g of walnuts
- 20 g of coconut flakes
- 6 tablespoons of coconut yoghurt
- 6 tablespoons maple or agave syrup
- 3 large pinch of ginger powder
- 3 large pinch of cinnamon
Cut an orange peel into very thin strips, so called “julienne”. On a hot, dry pan roast separately walnuts and coconut flakes.
Peel carrots and cut into cubes. Pour water and cook covered for 15-20 minutes until tender. Blend the puree. Season with cinnamon, ginger and half of the sweet syrup. Add half of the raisins. Put the puree to three bowls, pour the rest of the syrup and coconut yoghurt. Sprinkle with nuts, coconut flakes and strips of orange peel.
Coconut yogurt:
Heat a glass of coconut milk to a temperature of 35-40 degrees. Add a spoon of sour plant yogurt (e.g. soy yogurt) Cover with a cloth and leave for 16-24 h in a warm place, e.g. at the radiator. Choose the fermentation time to the expected acidity of your yogurt.
