Carrot foam with coconut milk

I usually make this foam when I have a few leftover carrots in the fridge or when I know I'm going to cook for kids. It's quick to prepare, doesn't make a mess, and doesn't require too many ingredients. What I like most is the fine texture it gets after baking, even though it doesn't have eggs or cream. Coconut milk adds a slightly sweet taste, but it's not overwhelming.

Quick Info

Total time: about 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 2-3 (depends on the dish)
Difficulty: easy
Recipe type: side dish/hot appetizer, suitable for kids or quick meals

Ingredients

250 g carrots
1 tablespoon butter
200 ml coconut milk
salt
pepper
1 teaspoon dried coriander
few sprigs of fresh coriander or parsley

Preparation method

1. Peel the carrots, wash them well, and cut them into rounds or cubes. The shape doesn't matter too much, but they should be small pieces so they cook quickly.

2. Place the carrots in a small saucepan. Add enough water to cover them, along with a pinch of salt. Don't add too much water – just enough to be nearly level with the carrots.

3. Bring to a boil over medium heat until the carrots are completely soft. This usually takes about 15-20 minutes, depending on how thick you cut the pieces.

4. When the carrots are cooked, pour the coconut milk over them, add the butter and dried coriander. Let it simmer together for another 5-6 minutes. If you see the liquid reducing too much, you can add a bit of the water in which the carrots boiled.

5. Blend everything with an immersion blender directly in the pot until you get a smooth cream. Check if it needs more salt or pepper and adjust the taste on the spot.

6. Divide the mixture into small ovenproof dishes (cocottes or ramekins). If you don't have those, you can use a single small ceramic dish.

7. Place the dishes in the oven at 180°C (without ventilation, if you have that option) for 20 minutes. The goal is not to brown it, but just to set the texture.

8. Remove the dishes and sprinkle some greenery on top (fresh coriander or parsley, as preferred). Serve the foam warm.

Why I make the recipe often

I prepare it often because it's not fussy, it's quick, and I can easily adapt it to what I have at home. It's a good option when I want something creamy and easy to eat, without involving many dishes or expensive ingredients. And the kids usually accept it without complaints.

Tips and variations

Tips

The carrots need to be very well cooked – if you have hard pieces when blending, you won't get a fine foam. The coconut milk should not be the dessert version, but a simple one, without added sugar. The butter helps with the final texture, don't skip it if you want the foam as creamy as possible. If you prefer a lighter consistency, you can blend more intensely at the end.

Substitutions

If you don't have dried coriander, you can use a little nutmeg or even dried parsley, but the taste will be different. Coconut milk can be replaced with cooking cream if you don't want a vegan option. Fresh greenery for serving is optional, but adds a touch of color and freshness.

Variations

You can add a bit of freshly grated ginger while boiling if you want a more intense flavor. Some prefer to add a bit of chili or a few drops of lemon at the end, but I avoid that for kids.

Serving ideas

It's suitable as an appetizer, especially at a more casual meal, or alongside a simple chicken or fish roast. It offers a good consistency alongside quinoa, rice, or toasted bread. It also works as a warm snack, without any other side dish.

Frequently asked questions

What type of coconut milk did you use?
I use plain coconut milk from a can, without sweeteners or added flavors. Ideally, it should be a thicker one.

Can I skip the oven and eat it just blended?
Yes, it can also be eaten as a puree, but the texture after baking is more cohesive and creamier.

Can I make the recipe with other types of vegetables?
The base is carrot, but you can also mix in a bit of zucchini or sweet potato. However, the taste will change.

Is the recipe suitable for babies?
If you remove the salt and pepper and only use carrot, butter, and coconut milk, it can be offered from 8-10 months, upon the doctor's recommendation.

Nutritional values

Estimate for one serving (out of 3):

Calories: ~160 kcal
Protein: 2 g
Fat: 12 g
Carbohydrates: 13 g

These are just estimates, they vary depending on the coconut milk used. The recipe is rich in beta-carotene and low in protein. It contains no gluten or lactose (if you use plant-based butter).

Storage and reheating

The foam can be kept in the fridge, covered, for up to 2 days. When reheating in the oven or microwave, the texture remains fine. I do not recommend freezing, as the coconut milk sometimes separates after thawing. It's best to serve it fresh.

We boil the peeled, washed carrot, cut into cubes or rounds with a little water and a pinch of salt, just enough to cover them. After they have boiled well, we add the coconut milk, butter, and let it simmer for 5-6 minutes. Then we blend with an immersion blender, season with salt, pepper, and dried coriander, distribute the mixture into mini cocottes, bake for 20 minutes, and serve with greenery on top.

 Ingredients: 250 g carrot, 1 tablespoon butter, 200 ml coconut milk, a few sprigs of fresh coriander or parsley, salt, pepper, 1 teaspoon dried coriander

 Tags:  carrot puree coconut milk