Carrot and coconut bake

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4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (7)

6.00 carrots — large, grated
250.00 ml breadcrumbs — fresh
250.00 ml milk
2.00 eggs — extra-large
125.00 ml sugar
125.00 ml coconut
0.00 butter
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Method:

Boil the carrots until just done and drain well.
Mix with the remaining ingredients and spoon into a greased ovenproof dish.
Dot with butter and bake at 180 °C for 25 minutes or until firm and golden brown.
Serve as a side dish.



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