Coconut Cream Frosting

May 16, 2008
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Ingredients
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Frosting is one of my favorite foods; in fact, I consider it an actual food group. After all, what is a cupcake without frosting? It’s nothing!

Lately I have been stymied when it comes to the frosting creation process. Yes, I have my delicious Vegan Chocolate Frosting recipe, however, I have been lacking in the white frosting department. For me this has presented hardship because chocolate frosting just doesn’t work with Carrot Cake and lemon cake. Besides, who wants to use just one frosting recipe on top of all of their baked delicacies?!

Yes, I do admit, making frosting without butter and sugar is quite a challenge. Though for me challenge is the name of the game. So lately, I have been on a conquest for white frosting.

Sixteen batches later, I have a delicious coconut frosting that my many taste testers approve of. Unfortunately, my most important taster is traveling this week, so I confess, I don’t have the ultimate seal of approval. However, I think it is still good enough to share with all of you.

Ingredients
Serves:
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Instructions
  1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
  2. In a small bowl, combine arrowroot and water to form a smooth paste
  3. Pour arrowroot mixture into saucepan
  4. Whisk vigorously to combine, then bring to a boil, briefly, until shiny
  5. Remove pot from heat and very gradually blend in coconut oil with a hand blender
  6. Allow pot to cool for 10 minutes
  7. Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white
  8. Remove from refrigerator and blend again with a hand blender, until fluffy
  9. Spread over cake or cupcakes

This frosting will be great on the carrot cake which I am in the process of creating for ~M, one of my favorite readers. She finished school this month and I will post the recipe in honor of her graduation.

On another note, you may have noticed that I recently added a feature to the side bar of this site. It is a survey which polls readers as to which recipe they would like me to whip up next. Check it out and post your vote –for Chocolate Cupcakes, Mango Chicken or Candy Bars.

Nutrition
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187 responses to “Coconut Cream Frosting”

    • Robin, thanks for your comment! This can happen for a couple of reasons, but most often when lite coconut milk is used in place of full-fat :-)

      Reply

  2. Hi, I like this recipe, but I have to modify it as I am on phase 3 of the HCG die and am just finishing it out, I worked too hard to have my results go away in a few bites! Phase 3 is no starch/no sugar, so that means no arrowroot as that is a starch. I used this to make frosting for a P3 friendly German chocolate cake. I used a can of full fat coconut milk and boiled it down quite a bit, like over half, to eliminate the need for arrowroot. When it became thick enough to coat the back of the spoon, I dumped in a bag of shredded unsweetened coconut, which thickens it up even more by absorption. I kept reducing it until it was difficult to stir. I then took it off the heat and I emptied out a bottle of Walden Farms calorie-free, sugar-free, carb-free caramel sauce. And it was just the thing to loosen up the thick reduction to just the right frosting consistency. With chopped roasted pecans (adding the nut dust to help keep it thick), it was perfect. Thanks!

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Recipes » Toppings » Coconut Cream Frosting