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Coconut Pecan Filling
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Ingredients
1
cup
full fat coconut milk
1
cup
agave nectar
or
honey
pinch
celtic sea salt
5
teaspoons
arrowroot powder
1
tablespoon
water
1¼
cup
coconut oil
1½
cups
unsweetened shredded coconut
1½
cups
pecans
,
toasted and chopped
Instructions
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
In a small bowl, combine arrowroot and water to form a smooth paste
Pour arrowroot mixture into saucepan
Whisk the contents of saucepan vigorously and bring to a boil, briefly
Remove pot from heat and very gradually blend in coconut oil
Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
Spread frosting over cake and serve
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