Coconut Carrot Raisin Salad Boma

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2 pounds shredded carrots
1 pound coconut
1/2 pound brown sugar
3/4 pound raisins
1/2 pound ground ginger
1 pineapple, whole grilled, peeled, and sliced
8 ounces yogurt
1/4 quart white vinegar
1/2 Tablespoon crushed red pepper
1/4 cup mint, chiffonade
Make dressing and set aside. Cook carrots with coconut and brown sugar until carrots are 3/4 done and coated with caramelized sugar. Remove from heat, add raisins and ginger, and stir together. Let cool. Grill pineapple, mix with coconut carrot mix and yogurt dressing.


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