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Carrot purée with coconut cream

Here is a quick and easy vegan recipe, where coconut cream replaces fresh cream or butter to give it an original and exotic touch.


  • 1 kg of peeled carrots
  • 50 to 100 ml of coconut cream, depending on the desired texture
  • 1 vegetable stock cube
  • 1 tablespoon of olive oil
  • 1 pinch of salt, pepper and cumin or fresh coriander to taste

Preparation of the carrot purée with coconut cream

  1. Peel and chop the carrots then cook  in water or steam for about 15 minutes or until tender.
  2. Drain them and mix them with the coconut cream and the stock cube previously diluted in a little hot water
  3.  Add the spices, mix and serve.

# Tip : If your onions stick to the pan when you fry them over high heat, add a tablespoon of water instead of more oil!

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