Lemon Coconut Glaze (Nut

coconut flour carrot cake with lemon coconut glaze - 1

coconut flour carrot cake with lemon coconut glaze - 2

This glaze is a quick and easy topping for your favorite cake or bars. Made with fiber-rich coconut butter and naturally sweetened with maple syrup, it’s a healthier alternative to traditional icings made with powdered sugar!

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Lemon Coconut Glaze: Makes about 1 cup

Ingredients:

1/2 cup coconut butter* ( homemade or store-bought ) 3 tablespoons maple syrup 2 tablespoons coconut oil 1/4 cup water 1 tablespoon lemon juice

*Coconut butter is coconut meat that has been ground into a smooth and creamy butter, and it is also sold under the name “coconut manna.”

Directions:

Combine all of the ingredients in a high-speed blender and blend until completely smooth. Feel free to adjust the flavor or texture as desired– you can taste as you go! Spoon the glaze over your favorite cooled cake, cupcakes, or bars just before serving. Leftover glaze can be stored in the fridge for up to 4 days.

IngredientsUS CustomaryMetric1x2x3x

1/2 cup coconut butter
3 tablespoons maple syrup
2 tablespoons coconut oil
1/4 cup water
1 tablespoon lemon juice

Instructions

Combine all of the ingredients in a high-speed blender and blend until completely smooth. Feel free to adjust the flavor or texture as desired– you can taste as you go! Spoon the glaze over your favorite cooled cake, cupcakes, or bars just before serving.
Leftover glaze can be stored in the fridge for up to 4 days.

Nutrition

Note:

If you have a high-speed blender, like the Vitamix , you can use 1 cup of shredded unsweetened coconut instead of the prepared coconut butter called for in this recipe. Simply blend the coconut butter, along with the 2 tablespoons of coconut oil first, until a smooth butter is created, then add in the rest of the ingredients and blend again to create the glaze.

Enjoy!