Coconut Cream Frosting
Frosting is one of my favorite foods; in fact, I consider it an actual food group. After all, what is a cupcake without frosting? It’s nothing!
Lately I have been stymied when it comes to the frosting creation process. Yes, I have my delicious vegan chocolate frosting recipe, however, I have been lacking in the white frosting department. For me this has presented hardship because chocolate frosting just doesn’t work with carrot cake and lemon cake. Besides, who wants to use just one frosting recipe on top of all of their baked delicacies?!
Yes, I do admit, making frosting without butter and sugar is quite a challenge. Though for me challenge is the name of the game. So lately, I have been on a conquest for white frosting.
Sixteen batches later, I have a delicious coconut frosting that my many taste testers approve of. Unfortunately, my most important taster is traveling this week, so I confess, I don’t have the ultimate seal of approval. However, I think it is still good enough to share with all of you.
1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil
- In a medium saucepan, heat coconut milk, agave and salt
- In a small bowl, combine arrowroot and water to form a smooth paste
- Pour arrowroot mixture into saucepan
- Mix contents of saucepan with a hand blender and bring to a boil, briefly
- Remove pot from heat and blend in coconut oil
- Place pot in freezer for 20-30 minutes, until frosting solidifies and turns white
- Remove from freezer and blend again, until fluffy
- Spread over cake or cupcakes
This frosting will be great on the carrot cake which I am in the process of creating for ~M, one of my favorite readers. She finished school this month and I will post the recipe in honor of her graduation.
On another note, you may have noticed that I recently added a feature to the side bar of this site. It is a survey which polls readers as to which recipe they would like me to whip up next. Check it out and post your vote –for chocolate cupcakes, mango chicken or “candy” bars.
Never miss a recipe!
Subscribe by Email to elanaspantry.com:Posted on May 16, 2008 in condiments and desserts by Elana
you might also like: Chocolate Cake — Coconut Flour Continued
or Vegan Chocolate Frosting
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30 comments for the post “Coconut Cream Frosting”
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Coconut has to be one of my favorite foods. I recently read an article about how healthy it is for us. That cupcake looks terrific!
May 16th, 2008 4:30 pm
Awww, thanks, looks great. I want to take my index finger, schmear the screen, and lick :P It would probably be good with minced candied ginger too, if you could do sugar!
May 16th, 2008 7:01 pm
Oh I so agree about the frosting, it makes or breaks a cupcake for me and that frosting looks so scrumptious, I want to reach into the screen and start eating.
May 16th, 2008 10:34 pm
I’ve been trying to eat less dairy lately but have also been craving cupcakes. I thought this was a dilemma until I found this recipe! Thanks!!
May 17th, 2008 4:48 am
I’d be curious to see a cream cheese frosting made from the tofutti cream cheese. Have you ever tried tofutti? I’m wondering if its pretty close to real cream cheese.
May 17th, 2008 8:02 am
Oh I can’t wait to try this! I have long pondered a sugar-free, dairy-free frosting - thank you Elana! You are amazing!
May 17th, 2008 10:01 am
Great vegan white frosting has been my holy grail as well. This sounds perfect for me, but my son isn’t a coconut fan. Maybe this will win him over.
Some people rave about Tofutti’s cream cheese but I think it has a plastic taste and it too heavily processed.
May 17th, 2008 10:04 am
I have ALL of these ingredients on hand. Hmm… And I’m also crazy for frosting so this is right up my alley.
One CUP of agave nectar seems a bit much though. What do you think of half a cup? Hope to hear from you soon.
May 17th, 2008 11:24 am
Chef Erik -Thanks, you always leave the nicest comments!
~M -Hope you had a great week (I think this was graduation wasn’t it?). Love the candied ginger idea, let me know how it turns out if you try it; I made the frosting with orange zest+juice last night and I’m afraid that after I spread it on a cupcake, I licked the test bowl clean.
George -Thanks :-)
Kristina -Glad to help with your dilemma!
Freedom -Thanks for stopping by; if you check out my faq’s, you will see that I don’t do soy; if you do make a good frosting with the tofutti, please stop by and let us know all about it.
Kelly -Thanks, so are you!
Maggie -Let me know if it wins him over.
Moi -I must confess, I made another 5 batches of this in the 24 hours before I posted it to get the texture just right, not sure how it would be affected by less agave, though if you try it with the 1/2 cup, let us know how it turns out.
May 17th, 2008 4:45 pm
I love your website. i think you are so much like me. I love how very detailed and educated you are about everything you eat.
May 17th, 2008 7:13 pm
Mmm this sounds delicious. Thank you for sharing all of your healthy and innovative recipes.
May 18th, 2008 10:36 pm
Moi -Thanks for the compliment, I really appreciate it. BTW, my emails to you are getting bounced back each time I try :-(
Amy -Thanks, you are very welcome!
May 21st, 2008 8:11 pm
This looks so delicious. I can’t wait to try it. I’ve been wanting to try a coconut frosting but couldn’t quite figure out how to thicken it. Arrowroot is a great idea !
May 21st, 2008 10:43 pm
Thanks Becky! It took me a while to figure this one out –the holy grail of frosting, making one without sugar and butter..I hope you like it when you make it :-)
May 26th, 2008 11:53 am
Hi, my name is Tessa and iam new to this. I have a thyroid problem and can’t have wheat,dairy,sugar,or anything with gluten. Your recipes are going to be the only thing that saves me. I was ready to just give up. I love cooking and eating with my husband and kids. I can tell you have put alot of time into this website. I was wondering if you had a biscuit recipe I really miss haveing biscuts. thank you so much for your time.
June 20th, 2008 1:36 pm
This is great. I had been making coconut cream whipped cream, and it was working great until the weather became hotter. It hasn’t been working anymore. This looks like it would work with any weather. By the way, have you made coconut whipped cream before, and if so, do you have any tips?
June 20th, 2008 11:39 pm
Tessa -Welcome! I am so glad to be of help and really appreciate your feedback. I love recipe requests and will add yours to the list :-)
Kimi Thanks for stopping by; I haven’t made coconut whip cream before though I bet my children would LOVE it!
June 22nd, 2008 11:57 am
LOVE the site! We eat dairy-free, and I decided I wanted to make carrot cake cupcakes for my son’s first birthday, and a cheesecake for our holiday open house. In both cases, I subbed the Tofutti Better Than Cream Cheese (trans-fat free version, natch) for the regular stuff, and NOBODY could tell. A tofu-hater had THIRDS of the cheesecake. You just can’t taste the soy once it’s been cooked into a recipe. And I used Smart Balance organic in place of butter in both recipes as well–so much like the dairy versions, you couldn’t tell at all.
June 30th, 2008 2:17 pm
I am making gluten-free, dairy-free, egg-free, sugar free cupcakes for my son’s birthday, and this was the perfect frosting. I made a trial of it yesterday, and was worried about it melting. I put some in a pastry bag and squeezed it out onto a plate and left it at room temperature for four hours, and while it gets very soft and slippery, it seems that it will work, as long as the cupcakes are super cool when I frost them.
I used a little bit of stevia powder to sweeten it up a little more, and used 1 cup coconut oil and 1/4 cup of butter. Both my son and one of his friends have dairy allergies, but they are allergic to the casein so they can have butter (which is great since it’s such a good anti-inflammatory), so the frosting still has a buttery taste too it. I was afraid to use too much butter to where the frosting would melt, but I may be able to get away with more. I will have to try it in the future!
I think this frosting would be great with added carob powder too.
Thank you so much!
July 8th, 2008 6:22 pm
Bex -Thanks so much for the report. I think it’s just the best when people tinker with my recipes and really appreciate your posting the results!
Elana
July 10th, 2008 12:49 pm
As a final result, I made the cupcakes and frosted them the night before and then stored them in the refrigerator. (They were beautiful, and I will find my camera soon and get the pictures loaded in and posted). The party was at 3:30 pm, in the boiling heat (okay, not boiling, but 87 degrees), and I pulled them out of the fridge around 11 so they would soften up. Everything was great until they had to take the sunlight in the car, and then some melting happened, but they still held pretty well for about an hour in that heat (once we got them in the shade), and then the frosting broke and began to trickle to the bottom, but we just turned the cupcakes over and ate them upside down and things were good.
So…this frosting is kick-ass and stands up to the house party, and I do believe that if cupcakes were served inside (as they really should be) that this stuff is absolutely fantastic. If they were served outside, as in a backyard easy type thing, it would probably be good too. Not so good for a picnic in the summer heat (as yes, I probably already should have known, but this was the best option I had, and even melting, it tasted great!).
July 22nd, 2008 8:45 pm
Bex -I’m glad you liked them. And yes, because coconut oil turns to liquid at a lower temp than butter, this frosting does get a bit dicey a higher temps. Thanks so much for your report!
Elana
July 23rd, 2008 4:28 pm
Okay…here’s a picture of them!
July 27th, 2008 12:17 pm
Bex -Oh my goodness! These look amazing!
Elana
July 27th, 2008 12:43 pm
They were amazing. The cupcakes were a little heavy, and your frosting totally saved them!
I have made it twice now, and I noticed that it gets even creamier and easier to put through a pastry bag if I put it in my KitchenAid processor, rather than using a hand blender. Have you tried that? It’s almost magical. It fluffs it up and everyone that was at the house when I made it (including my backwoods hunter brother in law) swore that it was better than buttercream. I used 1/2 honey 1/2 agave and then 1/2 butter and 1/2 coconut oil in that batch.
July 27th, 2008 12:58 pm
Bex,
With a little help I loaded your pics into the comments section so that everyone could see them without having to click over.
I don’t have a KitchenAid –I do my best to keep my purchases of kitchen tools to a bare minimum, though I do have a Vitamix, Cuisinart food processor and a Braun hand blender, so that is already a lot.
I love seeing what you do with my recipes; your permutation above sounds amazing!
Thanks,
Elana
July 28th, 2008 5:06 pm
Ok, I made the icing last weekend…mine ended up runny- though I followed everything to the letter…wondering whether I didn’t let it boil long enough..has anyone else had that problem? It still tasted yummy, but was the consistency of a glaze…thoughts?
October 17th, 2008 5:17 am
kari,
I’ve heard from others who had this problem and solved it by leaving the frosting in the freezer until it was a tad harder in consistency. The other potential trouble spot could be when you mix in the arrowroot. Make sure to bring the mixture all the way to a boil (as specified) this activates the thickening property of the arrowroot. Hope this helps and let me know how it goes if you make it again.
Thanks,
Elana
October 21st, 2008 11:14 am
I tried this on Saturday. I live in Arizona so I was worried about the heat. I made a double layer chocolate cake. I frosted it quickly and put it in the fridge to save for dessert. Wow, I am so impressed. It was so unbelievably good. I didn’t even miss the butter or whipped cream. Thanks so much for the recipe. It will definintely be my go to icing.
November 3rd, 2008 9:47 am
Kim,
Thanks so much for your comment. I’m glad you like this frosting, it’s one of my favorites.
Elana
November 3rd, 2008 1:18 pm