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Vegan Carrot Halwa Pistachio Trifle features layers of vegan carrot halwa, pistachios and coconut whipped cream. It makes for a healthy, yet indulgent dessert or snack.
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Vegan Carrot Halwa Pistachio Trifle

Vegan Carrot Halwa Pistachio Trifle features layers of vegan carrot halwa, pistachios and coconut whipped cream. It makes for a healthy, yet indulgent dessert or snack.
Course Dessert
Cuisine Indian
Keyword Vegan Carrot Halwa Pistachio Trifle
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 288kcal
Author Catalina Castravet

Ingredients

  • 1 lb carrots
  • 5 tablespoons coconut oil
  • 1/2 cup granulated sugar 12 packets of Stevia SweatLeaf for a sugar free version, adjust to your own taste
  • 4 ounces vegan coconut vanilla yogurt or greek yogurt for vegetarian version
  • 1/2 teaspoon cardamom
  • 1/2 cup ground pistachios
  • 2 cans of full fat coconut milk I used Forest Native
  • 2 tablespoons maple syrup for vegan version or honey (2 packets of Stevia SweetLeaf for a sugar free version)

Instructions

Carrot Halwa:

  • In the kitchen sink, wash and peel the carrots.
  • Cut them into rondelles and add to the food processor. Alternate between the chop and grind function until the carrots are finely processed.
  • In a large hot skillet over medium heat add the coconut oil and cardamom, cook for 1 minute and add the carrots and cook for 10 minutes, stirring from time to time.
  • Add the sugar to the skillet, stir and cook until the carrots are starting to turn brownish and all the liquid is almost absorbed, about 10-15 minutes.
  • When the mixture has started to thicken adds the yogurt, stir and continue to cook until the mixture is almost dry, about 15-20 minutes. The carrot halwa is ready when the mixture becomes soft, sticky and no liquid should be seen.
  • When the mixture has almost dried, remove from the stove and let it cool at room temperature.

Coconut Whipped Cream:

  • The day before you want to make the dessert place the coconut milk cans in the fridge overnight, these is a crucial step as the coconut cream has to harden and separate from the coconut water.
  • Place the bowl of an electric mixer and the wire attachment in the fridge for 15-20 minutes before whisking.
  • Remove the chilled coconut cans from fridge and FLIP them upside down, open the cans and discard the liquid, or you can save it in a jar for smoothies.
  • Scoop the coconut cream into the chilled mixer bowl and add the maple syrup (for vegan version) or honey. Using a hand mixer or an electric one, I used the later fitted with the wire attachment whip the coconut cream until fluffy.

Trifle:

  • Prepare 3 tall glasses, add a few scoops of the vegan carrot halwa mixture and press it a little down, top with ground pistachios and with coconut cream. Repeat until the glasses are full.
  • The carrot halwa trifle must be stored in the refrigerator and will stay good for 3-4 days.

Nutrition

Calories: 288kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 65mg | Potassium: 403mg | Fiber: 3g | Sugar: 27g | Vitamin A: 12670IU | Vitamin C: 5.2mg | Calcium: 75mg | Iron: 0.6mg