A few days ago I told you on facebook that I had made a coconut buttercream frosting, 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.
The reason I wanted to create this new frosting was because all of my other vanilla frostings are made of nuts, and some of you can't use them. Zoe and Ashley are just as crazy about this new frosting recipe as they are about the nut butter frostings in my second cookbook. I hope you enjoy it too!
Coconut Buttercream Frosting
Add to mixing bowl:
1/4 cup + 2 tbsp coconut butter (Follow the link for the coconut butter I use. Note: Coconut butter is NOT the same thing as coconut oil. I don't think this recipe would work without coconut butter.)
3/4 cup coconut cream**
1/2 cup + 1 tbsp honey
1.5 tsp vanilla
1/4 cup + 2 tbsp coconut flour, sifted
1/4 cup + 2 tbsp arrowroot
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.
Mix with handheld mixer.
Makes enough frosting for 12 cupcakes.
** To get the coconut cream, use a can of full-fat coconut milk (I use Thai Kitchen) 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.
By the way, you can get 7% OFF my second cookbook by entering code ND3LT5NR in my store!
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