Cookie salad, recipe with carrots and coconut

Name: Cookie salad, recipe with carrots and coconut - Iulia O.
Ingredients: 500 g carrots; 200 g popular cookies; 100 g sugar; 1 packet of Bourbon vanilla sugar; 100 g butter; 70 g coconut flakes

Dessert - Cookie salad, recipe with carrots and coconut by Iulia O. - Recipia

The carrot and coconut biscuit salami is a chocolate-free and cocoa-free variant, featuring a lighter composition and a subtle flavor of carrot, butter, and coconut. The carrots are cooked with sugar until they soften and lose their moisture, then combined with butter, coconut flakes, and crushed biscuits. The dessert is shaped in cling film and needs a few hours in the fridge before it can be sliced. It’s perfect for a family breakfast or for a meal where you want to prepare something different from the classic biscuit salami. Quick Info Total time: a few hours, preferably overnight; before slicing, it can be kept in the freezer for an additional hour Preparation time: not specified exactly; includes preparing the carrots, mixing the ingredients, and shaping the salami Cooking time: until the carrots soften and their moisture evaporates Servings: the number depends on the thickness of the slices Difficulty: easy Recipe type: no-bake dessert, without chocolate and cocoa Ingredients 500 g carrots 200 g plain biscuits 100 g granulated sugar 1 packet Bourbon vanilla sugar 100 g butter 70 g coconut flakes For serving, you can also use a bit of coconut, to taste. Preparation method 1. Wash and peel the carrots, then grate them finely. Finely grating helps the carrots cook faster and blend better into the mixture. 2. Place the carrots in a pot, add the granulated sugar and Bourbon vanilla sugar, and set the pot on the stove. Cook the mixture until the carrots soften and the moisture they release evaporates. The duration may vary, so it’s more important to monitor the texture than to rely on a fixed time. 3. Remove the pot from the heat and add the butter over the hot carrots. Stir until the butter melts and the mixture becomes uniform. 4. Allow the mixture to cool. Once it is no longer hot, incorporate the 70 g of coconut flakes. 5. Break the biscuits into small pieces. There’s no need to turn them into crumbs; the small pieces contribute to the specific texture of the biscuit salami. 6. Add the biscuits to the carrot mixture and stir until they are evenly distributed. In the end, the mixture should be able to be pressed and shaped, even though it is more fragile than a chocolate-based mixture. 7. Place the mixture onto a sheet of cling film. Wrap the film tightly around it and shape it into a salami. You can keep the cylindrical shape or mold it into a pyramid, as it was prepared in the original recipe. 8. Refrigerate the salami for a few hours. For a more stable texture, it’s preferable to let it sit overnight. 9. Before slicing, keep the salami in the freezer for about an hour. This step helps with slicing, as the carrots do not bind the mixture as well as melted chocolate does, making the dessert quite fragile. 10. Unwrap the film, slice the salami, and sprinkle coconut on top. Why I make this recipe often I love it because it uses simple ingredients and doesn’t require baking. It’s a good alternative to cocoa biscuit salami when you want a dessert with a different color and flavor profile. It can be prepared in advance, and the shape can be adapted according to how you want to serve it: cylindrical, pyramidal, or in thinner slices. The fact that it needs to be kept cool makes it practical for family meals or for guests. Tips The carrots should be cooked until they soften and their moisture evaporates as much as possible. If the mixture remains too wet, the biscuits will become overly soggy, and the salami will be harder to slice. Do not add the coconut flakes and biscuits while the base is still very hot. It’s enough to let the mixture cool before continuing. The biscuits are broken into small pieces, not completely ground. The pieces contribute to the dessert's texture, but they need to be small enough so that the slices do not fall apart. Wrap the film as tightly as possible when shaping the salami. A well-pressed shape will slice more easily after cooling. If it breaks when slicing, let it chill longer or keep it in the freezer for a short time before trying again. In the original recipe, an hour in the freezer before slicing was helpful for this reason. Substitutions Coconut flakes can be replaced with chopped nuts. In this case, the taste and texture will be different, but the base of the recipe remains the same. For this version, plain biscuits are the ingredient used in the original recipe. A different quantity is not specified for other types of biscuits, so any substitution may alter the final texture. Variations You can add cinnamon or ginger to the mixture, depending on your taste. These are optional and can be added in your preferred amount. You can also use coconut for finishing after the salami is sliced. If you chose nuts instead of coconut, they can also be used on the outside, but the basic recipe does not require a specific decorative layer. Serving ideas The salami is served cold, sliced. Sprinkle coconut on top before serving. It can be placed on a platter for a family breakfast or alongside other desserts at a gathering with friends. For more appealing slices, let it set well before cutting and use a clean knife for each portion, if necessary. Frequently Asked Questions Why is the carrot biscuit salami more fragile? Cooked carrots do not bind the mixture as strongly as melted chocolate does in classic recipes. For this reason, the composition can be less stable, especially if the carrots released a lot of water. Prolonged cooling and an hour in the freezer before slicing help maintain the shape. Can I use nuts instead of coconut? Yes. Coconut can be replaced with chopped nuts. This change influences the taste and texture, but it is mentioned as an alternative for this recipe. Is it mandatory to leave the salami in the fridge overnight? It is not mandatory, as the source states that a few hours are sufficient. However, it is recommended to leave it overnight for a more stable texture and easier slicing. Can I add cinnamon or ginger? Yes, both are optional variations. They can be added to taste in the mixture without changing the main steps of the recipe. Can it be served immediately after preparation? It is not recommended. The mixture needs time to chill to firm up and for the biscuits to absorb moisture from the carrot mixture. If sliced too quickly, the salami may fall apart. Nutritional values The values below are estimates for the entire prepared amount, as the exact type of biscuits and the number of slices are not specified. For the entire salami: approximately 2,600–2,800 kcal, 35–45 g protein, 330–370 g carbohydrates, and 125–140 g fat. If the salami is divided into 10 slices, one slice has approximately 260–280 kcal, 3–5 g protein, 33–37 g carbohydrates, and 13–14 g fat. The calculation includes carrots, biscuits, sugar, butter, and coconut. The biscuits can significantly change the result, depending on their composition and the amount of sugar or fat in the product. Storage and reheating Keep the salami wrapped in cling film in the fridge until serving. It needs to be kept cool to maintain its shape, so it is not advisable to leave it at room temperature for long. It is not reheated. It is served cold, directly after slicing. If it has softened and is difficult to slice, put it back in the fridge or keep it in the freezer for a while before portioning.

Cookie salad, recipe with carrots and coconut

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