“Don’t look for perfection.  Look for improvement.”

While cleaning out two file drawers (Yes, I finally got to them) I came across countless treasures.  My mother’s report cards.  My transcripts from college.  Notes to myself from many years ago.

I also came across a small cookbook that I self-published which made me extremely wealthy because it seemed like a good idea at the time.


Amazing cover created by my talented daughter.  Yes, I used a variety of pseudonyms.

One of the recipes was for creamed carrots, which is a no-brainer, except in my new dairy-free lifestyle I began to wonder if I could duplicate the recipe using coconut milk.  AND, I had a bunch of carrots in the fridge that needed to be used.  It was all coming together in my mind.  But would it all come together in my kitchen?



bouillon cube

2 T ghee or butter

2 T arrowroot or cornstarch

1 cup coconut milk, full fat


Cook the carrots.

Crush the bouillon cube in the ghee or butter.  Add the arrowroot or cornstarch and make a nice, smooth paste.

Slowly pour in the liquid and stir over a medium flame.  Do this for about 10 minutes, stirring whenever the spirit moves you, until the sauce is a bit thick.  Add the hot carrots.

carrots crm

Actually, you could use this sauce on just about any veggie that you like creamed.  Peas and carrots come to mind.

I think I’ll go make this so I can report back on the coconut milk thing.


Using coconut milk worked!  The taste is amazingly similar to the days when I used heavy cream, or my tastebuds have died and my husband will have a puzzled look on his face during lunch today.

However – The minute the sauce begins to thicken, turn it off.  Don’t go for very thick.  You see, when cream sauce gets too hot, it separates.  Have you ever had this happen?  Company is at the door and your sauce has become a buttery sludge.

If you’re using cream, you bring the sauce back to gloriousness by adding a bit more cream.  I know.  You think that adding bit more cornstarch or arrowroot is the answer, but it isn’t.  When using coconut milk and the sauce separates, adding more coconut milk does not solve the problem.  Ask me how I know.

Loveya – The Grandma

Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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