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Low Glycemic, Dairy-free Coconut Cream Frosting

Posted Sep 10 2012 12:26am

This is a lower fat and slightly more cupcake-worthy version of my regular coconut whipped cream topping recipe. It’s low glycemic, dairy-free and perfect for cakes, cupcakes or just straight out of the bowl! Just another amazingly tasty way to use one one of nature’s most incredible foods…

What you’ll need - (will frost ~12 cupcakes)

1 Cup full fat Coconut milk
1/4 Cup Coconut Oil
1/2 Cup Coconut Butter (made from creamed, dehydrated coconut) – I like Artisana’s version ( Buy it here )
20 drops liquid Stevia (try NOW organic or SweetLeaf vanilla)
1T Raw Agave or Coconut syrup (optional – or just add more stevia to taste)
3 tsp arrowroot powder
1 tsp vanilla extract (optional)

**Need to find ingredients? Check out my Resources Page!

Tools -

Blender
Hand mixer
Icing Bag (optional for cupcakes)

How to do it -

Step 1 – Liquefy Coconut oil and butter by placing the jars into a bowl of hot water.

Step 2 – Add all ingredients to your blender and blend first on low and then on high, until mixture begins to thicken.

Step 3 – Pour mixture into a bowl and refrigerate for about an hour.

Step 4 – Remove from fridge and beat with electric mixer until mixture becomes smooth and stiff.

Step 5 (optional) – Spoon mixture into your icing bag and squeeze onto well cooled cupcakes.

***Note: The cupcake in the photo is my new grain-free, sugar-free chocolate cupcake. Look for the recipe in The Renegade Kitchen’ new cookbook, coming this winter!

The post Low Glycemic, Dairy-free Coconut Cream Frosting appeared first on The Renegade Kitchen .

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