Steps:
- 1 Melt butter in a skillet and then add carrots. Reduce heat to medium low and coat carrots in butter. 2 Stir in the coconut milk and simmer uncovered on low heat for 45 minutes; stirring occasionally. 3 Stir in the brown sugar, raisins, cardamom, and salt. Stir constantly until all the sugar is dissolved into a pudding like consistency; about 15 minutes. 4 Wait until slightly cool to transfer to small dessert bowls. Store in the fridge and when ready to serve, invert onto a dessert plate and garnish with pistachios.
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