1 pound carrots, peeled and cut into 2-inch-long strips
1/2 cup brown sugar
3/4 cup apricot/pineapple preserves
1/4 cup butter or margarine
1/2 cup pineapple juice
1/2 cup shredded coconut, optional

Place carrot strips, sugar, preserves, butter and pineapple juice into crockpot and cook on LOW for 4 hours.

Serve as a side dish with pork, beef or chicken If using the coconut, use it as garnish after the carrots are cooked.

Serves 4.