Coconut Carrots

Coconut Carrots

22 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  TANYA HIGGS

“People who don't usually like carrots, LOVE this recipe. It looks too simple to be so tasty, but try it. However cream of coconut, must not be mistaken for coconut milk.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a medium saucepan over medium heat, combine carrots and cream of coconut. Simmer until carrots are tender, about 20 minutes.

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Reviews (22)

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These were awesome! Incredible flavor and what could be simpler? I have to wonder if those that thought these were bland used Coconut Milk instead of Cream of Coconut. Look for Cream of Coconut in the Liquor Isle.



YUM!!!!! My man wasn't too thrilled by the idea of these carrots, and I myself am not a major fan of cooked carrots either but I do love coconut, and I am always using coconut milk in things, crème of coconut sounded good, so thought eh… why not? Because could this recipe BE any easier? I can’t get over how simple and yet how very tasty these were!! I couldn't get enough. And my picky Bo ate them down! Will be making again! So easy! Thank you for the great recipe!



I always make candied carrots as part of my Thanksgiving dinner. This year I tried this recipe and it is fantastic and oh, so easy. Just a little tip...after the carrots were cooked, I added a little cornstarch mixed with water to thicken. Looks lovely and so dramatic when served. FABULOUS RECIPE! Oh, be sure to use CREAM OF COCONUT, not coconut milk. Big difference!

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Amount Per Serving (8 total)

  • Calories
  • 52 cal
  • 3%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 67 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Candied Carrots


next recipe:

Quick and Easy Baked Carrots