Carrot and Raisin Raita with Toasted Coconut

In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to prevent burning. This should take about 3-5 minutes. Remove from heat and let cool completely.

In a large mixing bowl, combine the yogurt, grated carrots, and raisins.

Add the honey, cardamom powder, and a pinch of salt. Stir well to combine.

Gently fold in the toasted coconut, reserving a small amount for garnish.

Taste and adjust sweetness as needed, adding more honey if desired.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is important for optimal flavor.

Before serving, garnish with the remaining toasted coconut and chopped fresh mint leaves (if using).