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Carrot Pasta Balls with Coconut

Cooking Time: 30 minutes


  • ½C Perfetto Nocciole Pasta
  • 2C Carrots, shredded
  • ½tsp Fennel Powder
  • ½tsp Cardamom Powder
  • ½C Dried berries
  • 1tbsp butter
  • 2tbsp Sugar
  • 1C Milk
  • ¼ C Condensed Milk
  • ¼ C Coconut, shredded
  • 1C shredded Coconut for coating


  • 1.
    Boil the pasta as written on the pack to al dente, drain well and blend it with a small food processor and set aside for later.
  • 2.
    In a sauce pan over medium high heat, melt butter with fennel and cardamom.
  • 3.
    Add the shredded carrots and sauté for 5 minutes until they are soft and all liquids have evaporated.
  • 4.
    Add sugar and milk and cook for 8-10 minutes until milk has been almost absorbed by the carrots.
  • 5.
    Add the ¼ cup of the coconut, condensed milk and pasta and cook for 3-5 minutes.
  • 6.
    Turn off the heat and fold in the dried berries, mix well to combine.
  • 7.
    Leave the carrots pasta mixture for 5 minutes to cool down then roll them with greased hands into 16 bite size balls.
  • 8.
    Roll each ball in the remaining shredded coconut to coat them well.
  • 9.
    Place the balls in fridge for 20-30 minutes to firm, then serve cold.

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