Carrots With Coconut from Healthy Diabetic Recipes

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If you are unsure whether this Carrots With Coconut recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”

~ Craig Claiborne

Home >> Vegetable Recipes

Carrots With Coconut Recipe

Recipe Ingredients:

1/4 cup Coconut, flaked
2 lb Carrots, cut crosswise into 1/4" slices (about 5 cups)
2 tbsp Margarine or butter
1 tsp Salt
1/2 tsp Ground nutmeg

Recipe Instructions:

Sprinkle coconut evenly in ungreased jelly roll pan, 15 1/2 X 10 1/2" X 1".
Toast in 350F oven until golden brown, 10 to 15 minutes, stirring
occasionally ( watch carefully). Food Exchange per serving: 1 FOOD EXCHANGE
+ 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!!!
Brought to you and yours via Nancy O'Brion and her Meal-Master.

Servings: 6

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”
~ Andre Simon (1877-1970)

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Important Note: This Carrots With Coconut recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Carrots With Coconut recipe is located in our Vegetable Recipes section.

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This Carrots With Coconut Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.