Since we had salads yesterday, how about some rich, creamy frosting to celebrate the weekend?
Sounds balanced to me.
This frosting was inspired by Babycake’s vanilla frosting recipe, but avoids the complicated, hard-to-find ingredients–> like dried soy milk powder. Who in the heck keeps dried soy milk powder in their pantry?
Not me.
(Another incentive to keep coconut flour on your hands? Peanut Butter Balls. ‘Nuff said.)
Now, let’s make some frosting.
—
Lemon Coconut Frosting makes about 1 1/2 cups, enough to frost 12 cupcakes
adapted from Babycakes
Ingredients:
6 Tablespoons coconut oil , melted 1/3 cup almond milk , at room temperature 3 Tablespoons honey , or use 1/4 cup maple syrup for vegan frosting 1 teaspoon vanilla extract 2 Tablespoons coconut flour 1 Tablespoon fresh lemon juice
Directions:
This recipe couldn’t be any easier, but it does involve some patience. First, you’ll need to measure all your ingredients and throw them into a blender.
*Note: Measure your coconut flour by scooping the measuring spoon into the bag, then leveling off each tablespoon using a knife. Coconut flour is very absorbent, so you want to make sure you measure it correctly!
Whatever you do, don’t be tempted to skip the blender. I’ve tried whisking this mixture together by hand, and it will NOT work.
Note the consistency before blending:
Looks like runny milk, right?
And after blending:
So much thicker and creamier! This is a good time to taste-test your frosting, and make any adjustments that you like.
Looks like frosting, doesn’t it? But, we’re not quite done yet.
Transfer the frosting to a bowl, and allow to set in the fridge for 6 hours. Yes, you heard me. SIX HOURS.
That’s where the patience part comes in.
I’m not good at the whole “patience” thing, so I placed my frosting in the freezer to speed things along, stirring about every hour. It still takes a while, but the frosting set a little faster this way. Once your frosting is nice and thick, it’s ready to use!
I transferred mine to a plastic bag fitted with a frosting tip, and frosted a batch of grain-free Lemon Coconut cupcakes . Before it sets completely, I think it would also make an amazing glaze over a bundt cake!
IngredientsUS CustomaryMetric1x2x3x
- 6 Tablespoons coconut oil , melted
- 1/3 cup almond milk , at room temperature
- 3 Tablespoons honey
- 1 teaspoon vanilla extract
- 2 Tablespoons coconut flour
- 1 Tablespoon fresh lemon juice
Instructions
- Add all of the ingredients in a high-speed blender, and blend until smooth and creamy. Taste-test the frosting, and make any adjustments that you like.
- Transfer the frosting to a bowl, and allow to set in the fridge for 6 hours. (Yes, six hours!)
- Stir well, then serve over your favorite baked goods.
Notes
Nutrition
Per Serving: Calories: 83, Fat: 7g, Carbohydrates: 5g, Fiber: 0g, Protein: 0g
Enjoy!
Vegan Lemon Coconut Frosting
Ingredients
- 6 Tablespoons coconut oil , melted
- 1/3 cup almond milk , at room temperature
- 3 Tablespoons honey
- 1 teaspoon vanilla extract
- 2 Tablespoons coconut flour
- 1 Tablespoon fresh lemon juice
Instructions
- Add all of the ingredients in a high-speed blender, and blend until smooth and creamy. Taste-test the frosting, and make any adjustments that you like.
- Transfer the frosting to a bowl, and allow to set in the fridge for 6 hours. (Yes, six hours!)
- Stir well, then serve over your favorite baked goods.
