Coconut Frosting

By: Elna Botes van Schalkwyk

Vegan and Paleo Coconut Frosting
Coconut Cream Frosting: the Vegan way
1 cup coconut milk

1 cup agave nectar
pinch Himalayan sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil
1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Whisk vigorously to combine, then bring to a boil, briefly, until shiny
5. Remove pot from heat and very gradually blend in coconut oil with a hand blender
6. Allow pot to cool for 10 minutes
7. Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white
8. Remove from refrigerator and blend again with a hand blender, until fluffy.


Coconut frosting: the Paleo way
1. Place a can of full fat coconut milk in the fridge overnight with the lid open. The coconut milk will thicken and separate from its water.
2. Scoop the solid coconut cream that forms on the top of the can and place it in a bowl. Be careful not to mix the solid coconut with the water in the bottom of the can.
3. Add one teaspoon vanilla extract and whip the coconut with a hand mixer until fluffy.

Coconut frosting: the Pumpkin way
250 ml coconut milk
Coconut Frosting: The Pumpkin Way

¼ cup pumpkin (freshly roasted)
1 tbsp honey
½ tsp cinnamon
12 drops vanilla (crème stevia)
Put all the ingredients together in a bowl. With a hand mixer – whip until fluffy.
Coconut frosting: the rice milk way
⅔ Cup Organic Refined Coconut Oil, soft at room temperature
⅔ Cup Pure Honey
1 Teaspoon Pure Vanilla Extract
Pinch Fine Himalayan Salt
⅓ Cup Rice Milk Powder
1 Teaspoon Finely Ground Chia Seeds, optional
1. In a deep bowl with electric beaters, beat the coconut oil, maple syrup, vanilla and sea salt until combined.
2. Slowly sift in the soymilk powder and blend on low speed to incorporate. Then blend on high speed until the mixture becomes lighter–both in color and texture–and fluffy.
3. If it seems too soft to hold a peak, add the chia and beat to incorporate; let stand 2-5 minutes, then beat again before using.