vegan sugar-free coconut frosting

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

Ingredients:
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

Optional:
grated coconut, to sprinkle on top of cake

Variation:
lemon zest, a pinch of turmeric to make lemony frosting

Method:
  1. In a medium saucepan, heat coconut milk, rice syrup 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.
  5. Remove pot from heat and very gradually blend in coconut oil.
  6. Allow pot to cool for 10 minutes.
  7. Place pot in freezer for 30 - 40 minutes or refrigerator for 45-120 minutes, until frosting solidifies and turns whitish.
  8. Remove from freezer refrigerator and blend again, until fluffy.
  9. Spread over cake.
  10. Sprinkle coconut over frosting if desired.

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