A few days ago I told you that I had made a dairy free frosting using coconut butter, and I was so excited. An hour later it separated—Oh no! I’ve been working on it ever since. Six tries later, and it’s exactly how I wanted it. Having gone through so many failed attempts I highly recommend that you don’t change this recipe, or at least not on the day you want to use it for a party. If you really want to try a substitution, definitely do that in advance, in case it doesn’t turn out.
Coconut Buttercream Dairy Free Frosting
1/4 cup + 2 tbsp coconut cream concentrate, melted (also sold as coconut butter or coconut manna) Note: I don’t think this recipe would work without this ingredient. It is NOT the same thing as coconut oil.
3/4 cup coconut cream** (see my coconut cream tutorial)
1/2 cup + 1 tbsp honey
1.5 tsp vanilla
1/4 cup + 2 tbsp coconut flour, sifted
1/4 cup + 2 tbsp arrowroot powder
optional: India Tree natural food coloring
optional: You can substitute Earth Balance soy-free Buttery Spread for some or all of the coconut cream. Add extra sifted coconut flour to thicken if necessary. Likewise, add extra coconut cream or Earth Balance to soften if necessary.
- Add all the ingredients to a mixing bowl.
- Mix with handheld mixer.
- Makes enough frosting for 12 cupcakes.
**To get the coconut cream, use a can of full-fat coconut milk that has separated. Open the can and carefully scoop the solid white cream off the top. If your canned coconut milk hasn’t separated put it in the fridge overnight to get it to separate again. See my coconut cream tutorial for more methods.