Step 1

Puree your carrots with the water in a blender on high until there are no more chunks. My Blendtec did a great job with 3-4 cups of water.

Step 2

Sieve the carrot mixture using a cheesecloth, nut milk bag, or clean kitchen towel. Squeeze really tight to extract all the carrot juice. Set the carrot juice aside and discard the pulp.

Step 3

Rinse the blender with water to remove any leftover carrot pulp. Then place the carrots juice in the blender with all the other ingredients. Pulse for about 30 seconds, so all the ingredients come together.

Step 4

Chill until ready to drink. Give it a stir before pouring.

Step 5

Heat the coconut milk and sugar in a medium saucepan.

Step 6

Cook on medium heat for about 35, stirring with a whisk often. You may have to reduce the heat to prevent any burns, but don't step away from the saucepan right now. When the coconut milk thickens, remove the pan from the heat and chill it before using.

Step 7

Puree your carrots with the water in a blender on high until there are no more chunks. I used my Blendtec with 3-4 cups of water.

Step 8

Sieve the carrot mixture using a cheesecloth, nut milk bag, or clean kitchen towel. Squeeze really tight to extract all the carrot juice. Set the carrot juice aside and discard the pulp.

Step 9

Rinse the blender with water to remove any leftover carrot pulp. Then place the carrots juice in the blender with the condensed coconut milk and all the spices. Pulse for about 30 seconds, so it all comes together.

Step 10

Chill until ready to drink.