Carrot truffles


Serve carrots as sweets as well as a vegetable to encourage reluctant children to try them.


1 1⁄2 c carrot (washed, peeled and sliced)
1 c sugar
1 c coconut (dry, shredded coconut)
  water (to cook the carrot)


  1. Bring to the boil 1 cup water in a pan. Add sliced carrot and cook for 15 minutes or until tender.
  2. Drain and mash with a fork until made into a smooth pure.
  3. Mix pureed carrot, sugar and coconut in a large bowl until well blended.
  4. Refrigerate for 1 hour.
  5. Shape the carrot and coconut dough into balls and place them into mini-muffin paper cups.


This recipe is ideal to cook with kids. Children are more likely to try new flavor and like them when they have helped to make the recipes.

Decorate the serving dish to appeal young minds. It would be easy to turn it into a flower by placing the carrot truffles in the middle and petals made of paper around.

4 servings
Preparation time
Cooking time
Total time
45 minutes