Vegan carrot and coconut fruit spread

Ingredients for 1 servings:

• 500 g carrot(s)
• 300 ml coconut milk
• 200 ml orange juice, freshly squeezed
• 1 lemon(s)
• 2 tbsp sugar
• 2 tsp ginger powder
• 1 tsp agar-agar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel the carrots and slice them thinly. Place them in a lidded saucepan with the orange juice and coconut milk and sauté over low to medium heat until the carrot slices are soft. Then transfer them to a blender and puree until smooth. Squeeze the lemon and mix with the agar-agar. Return the carrot puree to the saucepan and add the ginger, sugar, and lemon-agar mixture. Bring to a boil, stirring constantly, and continue cooking for about 3 minutes. While still hot, pour into clean jars, close the lids, and briefly turn the jars upside down. It tastes great as a spread on bread, but is also great for sweetening rice pudding, over semolina pudding, or as a filling for pancakes. It’s also great in muesli, etc.