Shave off the skins of the carrots and boil until really soft and tender,
Blanch the carrots in cold water and thinly grate into a large saucepan,
In a bowl whisk together the water, sugar and starch,
Add the mixture to the carrots and put the saucepan on low heat,
Cook stirring occasionally until the carrots absorb all the water and the custard thickens,
Pour the custard into a 8×8 inch dish moistened with cold water and even it out,
Refrigerate overnight,
Slice into large cubes and cover with shredded coconut.
PREP TIME & NUTRITION :
Prep Time : 15 minutes, Cook Time : 30 minutes, Total Time : 45 minutes, Servings : 10, Calories : 120, Net Carbs: 15g, Fats: 1g, Protein: 2g