Carrot Coconut Salad

Pat Duran


This is another recipe from my cookbook #2.Also was posted in the Times Newspaper. 1986. Where I worked as food editor.


★★★★★ 1 vote

4 to 6
15 Min


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  • 1 c
    angel flaked sweetened coconut
  • 2 c
    shredded raw carrots
  • 11 oz
    can mandarin orange segment, drained
  • 1 c
    pineapple tid-bits, drained
  • 1 Tbsp
    fresh lemon juice
  • 1/2 c
    salad dressing
  • 1/2 c
    coconut milk
  • 2 tsp
  • 1/4 c
    raisins, golden or dark or dried cherries or crasins, optional

How to Make Carrot Coconut Salad


  1. In a large bowl add the coconut, carrots, orange segments and pineapple;set aside.
    In a large measuring cup combine the lemon juice, salad dressing,honey and coconut milk and a pinch of salt if desired.Whisk these ingredients until well blended. Pour over carrot mixture and coat evenly with dressing. Chill until very cold, about 3 hours.Stir before serving.
  2. Serve on lettuce leaf if desired, and sprinkle top with raisins,nuts or other garnish. if desired

Printable Recipe Card

About Carrot Coconut Salad

Main Ingredient: Vegetable
Regional Style: French

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