(See below for the frosting recipe in the video above.)
My name is Lillian Medville and I’m allergic to gluten/grains, dairy, cane sugar, and soy. I’ve struggled with these four food allergies for years. It took me more or less six years to figure out that I had them, and then another 10 years to figure them all out.
This frosting recipe was created by Kelly and it is so good. It’s thick in a way that most dairy-free frosting isn’t and it tastes like vanilla, honey, and coconut. So if you like those things, consider your day made. FYI: I have used both Tropical Traditions brand Coconut Cream Concentrate and Artisana brand Coconut Butter. Both came out totally delicious.
Vanilla Coconut Cream Frosting (Paleo, GAPS)
- 1/2 cup melted Coconut Cream Concentrate
- 2 Tbsp Raw Honey
- 1 tsp Vanilla Extract
- 10 drops liquid Stevia (or more if you want it sweeter)
- 1/3 cup Water
- Mix the melted coconut cream concentrate, raw honey, vanilla extract, stevia, and water together with an electric hand mixer until it looks like frosting.
- If you put it in the fridge it will harden. Just FYI.