I made this frosting on the weekend for my son's one year old birthday party. It is based on elena's pantry
coconut cream frosting recipe,
but I omitted the agave nectar (not a fan due to the high fructose content)and replaced it with brown rice syrup instead.
I'm not into these super sugary store bought cakes with tons of food colouring
and characters. I also don't understand the point of the gluttonous ritual of giving a one year old a piece of of cake to watch him smash it up and
stuff it in his mouth. So instead I wanted to make him a healthy, dairy-free, eggless (since I haven't yet given him egg whites), sugarless, gluten-free cake
(since he doesn't yet eat gluten grains). I made this delicious Pumpkin Banana Blueberry cake with coconut flour, mixed gluten-free flours and a bit of maple syrup. But I wanted
some kind of icing. I searched and searched the internet and my recipes but they wouldn't do. So I came up with this and it is
super delicious. I thought only myself and my son would eat it, but everyone had a slice and really enjoyed!
I made it only the fly and, unfortunately, would probably never be able to reproduce it :(
Yield: ~2.5 cups
Prep time: 10 minutes
1 1/4 cup coconut oil
3/4 cup brown rice syrup
1 cup coconut milk (I try to use only the thick part - the cream)
pinch celtic sea salt
4 teaspoons arrowroot powder
1 tablespoon water
grated coconut, to sprinkle on top of cake
lemon zest, a pinch of turmeric to make lemony frosting
- In a medium saucepan, heat coconut milk, rice syrup 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 vigorously to combine.
- Remove pot from heat and very gradually blend in coconut oil.
- Allow pot to cool for 10 minutes.
- Place pot in freezer for 30 - 40 minutes or refrigerator for 45-120 minutes, until frosting solidifies and turns whitish.
- Remove from freezer refrigerator and blend again, until fluffy.
- Spread over cake.
- Sprinkle coconut over frosting if desired.