Coconut Carrot Raisin Salad Recipe from Boma, Animal Kingdom Lodge
2 pounds Carrots, shredded
1 pound Coconut
½ pound Brown Sugar
¾ pound Raisins
½ pound Ground Ginger
1 each Pineapple, whole grilled, peeled, and sliced
8 ounces Yogurt
¼ quart White Vinegar
½ T. Crushed Red Pepper
¼ cup Mint, chiffonade
Yield: 10 servings
Make the dressing and set aside.
Cook carrots and coconut with brown sugar until carrots are three fourths done and coated with caramelized sugar. Take off the heat, add raisins and ground ginger, and stir together. Let cool.
Grill sliced pineapple, and mix with coconut carrot mix and yogurt dressing.