Beverage
Carrot Juice with Coconut Milk
About this dish
A vibrant and naturally sweet Caribbean-inspired drink that blends fresh carrot juice with creamy coconut milk. This chilled beverage is a staple in Jamaican households, often served at breakfast or as a refreshing midday treat.
The earthiness of carrots is balanced by the richness of coconut, with a hint of warmth from nutmeg and vanilla. a smooth, dairy-free juice that feels both nourishing and indulgent.
Ingredients
UK and US measurements are both included for every recipe.
fresh carrots
vegetable500 g
Imperial measurement: 1 lb (about 6 medium)
coconut milk (full fat from a can or carton)
liquid240 ml
Imperial measurement: 1 cup
water (filtered)
liquid120 ml
Imperial measurement: ½ cup
honey (or agave for strict vegan)
seasoning30 ml
Imperial measurement: 2 tbsp
vanilla extract
seasoning5 ml
Imperial measurement: 1 tsp
freshly grated nutmeg
spice¼ tsp
cinnamon stick (for garnish)
other4 sticks
fresh mint leaves (for garnish)
herb1 handful
Method
Prepare the carrots
5 minutesWash and peel the carrots. Cut them into small chunks, about 2-3 cm, to make blending easier.
Blend the carrots with water
2 minutesPlace the carrot chunks and half cup of water into a high-speed blender. Blend until completely smooth, scraping down the sides as needed.
Strain the carrot pulp
5 minutesPour the blended mixture through a fine-mesh strainer or muslin cloth over a large bowl. Use a spoon or kitchen towel to press out as much liquid as possible, leaving dry pulp behind. Discard or compost the pulp.
Combine with coconut milk and seasonings
1 minuteRinse the blender pitcher, then add the strained carrot juice, coconut milk, honey or agave, vanilla extract, and freshly grated nutmeg. Blend for about 15 seconds until well combined and frothy.
Chill and serve
10 minutesPour the juice into a chilled glass bottle or pitcher. Refrigerate for at least 30 minutes to 1 hour before serving over ice. Garnish each glass with a cinnamon stick and mint leaves if desired. Stir well before serving as some coconut cream may separate.
Equipment
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Nutrition facts
Tips
- For a weaker carrot flavor, reduce the amount of carrot and increase coconut milk slightly.
- Make sure to use full-fat coconut milk from a can for a creamier texture, lighter coconut milk can thin the drink.
- The grated nutmeg is key—pre-grated nutmeg loses its kick, so always use whole nutmeg for this recipe.
Serving suggestions
- Serve well chilled over ice cubes in a tall glass. Enjoy it with breakfast (like Jamaican Johnny cakes or boiled green bananas) or during a hot afternoon for a refreshing pick-me-up.
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.