Go Back
+ servings
Print
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.

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 288 kcal
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:

  1. In the kitchen sink, wash and peel the carrots.
  2. Cut them into rondelles and add to the food processor. Alternate between the chop and grind function until the carrots are finely processed.
  3. 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.
  4. 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.
  5. 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.
  6. When the mixture has almost dried, remove from the stove and let it cool at room temperature.

Coconut Whipped Cream:

  1. 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.
  2. Place the bowl of an electric mixer and the wire attachment in the fridge for 15-20 minutes before whisking.
  3. 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.
  4. 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:

  1. 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.
  2. The carrot halwa trifle must be stored in the refrigerator and will stay good for 3-4 days.
Nutrition Facts
Vegan Carrot Halwa Pistachio Trifle
Amount Per Serving
Calories 288 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 0mg0%
Sodium 65mg3%
Potassium 403mg12%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 27g30%
Protein 3g6%
Vitamin A 12670IU253%
Vitamin C 5.2mg6%
Calcium 75mg8%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.