When I was a teenager, I would literally eat frosting right out of the jar. Now I can do the same with this delicious Coconut Frosting recipe, without the blood-sugar-crash an hour later!
I originally made this frosting to decorate my little one’s fourth birthday cake. She’d requested a Chocolate Gummy Bear Rainbow cake, so I needed to create a light coloured frosting. I knew I’d likely be working with coconut.
I wanted something that would hold up to being piped, so I could decorate her cake. You do have to work somewhat quickly with this frosting, as it will start to melt if you are holding the piping bag in warm hands (due to the coconut oil). But, it worked perfectly for us and was absolutely DELICIOUS!!!
Update: Since I’ve undertaken the Paleo Autoimmune Protocol Diet, I’ve made this recipe a couple of times when I was really craving something sweet. And, I ate it right off a spoon like when I was a teenager! Yum!
Update #2: I’ve been asked a few times… I used IndiaTree plant-based natural food colourings to create the colourful icing!
Prep Time:10 mins
Cook Time:0 minutes
Total Time:10 mins
1 cup coconut manna
1 scant cup coconut oil
6 tbsp maple syrup
2 tsp vanilla extract
optional: a few drops of natural vegetable/fruit food colouring
- Combine all ingredients, except food colouring, in a food processor. Process well until smooth. You may need to scrape down the sides of the bowl a few times to incorporate all the manna.
- Once smooth, if you are adding food colouring, split you the frosting into the desired number of small bowls and add the food colouring. Whisk well to incorporate the colouring.
- Frosting can be placed in the fridge for a few minutes to firm up slightly to make piping easier, if needed.