Ingredients:
- 2 pounds shredded carrots
- 1 pound coconut
- 1/2 pound brown sugar
- 3/4 pound raisins
- 1/2 pound ginger
- 1 whole grilled, peeled, and sliced pineapple
Dressing:
- 8 ounces plain yogurt
- 1/4 quart vinegar
- 1/2 Tablespoon crushed red pepper
- 1/4 cup mint
Method:
Mix dressing ingredients and set aside. Cook the carrots with the coconut and the brown sugar till carrots are 3/4 done and caramelized with sugar. Remove the heat, add raisins and ginger, and stir. Allow to cool. Grill pineapple; mix with coconut carrot mix and the yogurt dressing.
