In the past, I’ve used the cream part of coconut milk (not light) to make frosting, and that works pretty well. Except that at room temperature, it gets too soft and doesn’t hold up.
The answer: Artisana Coconut Butter. Not the most frugal option, BUT definitely the best. In my opinion, it is worth every penny!
This frosting holds up at room temperature, and yet is semi-soft when right out of the refrigerator. It is the perfect balance of creamy, smooth, spreadable, and semi-stiff. I don’t expect I’ll ever make another type of frosting. That’s why I’m including this recipe in my new series, Basic Recipes.
The recipe, as stated, will generously frost one 8-inch square Chocolate Sourdough Cake (another yumm). It will adequately frost two 8-inch square cakes.
This frosting makes an awesome sweet dip for your favorite fresh or dried fruits!
The amount of maple syrup may be lessened to your desired sweetness. However, as it acts as a liquid, lessening it will affect the consistency, making the frosting more stiff. I believe there’s room to play here. Also, the milk may be lessened or omitted to make a more stiff frosting. Enjoy!
See all Basic Recipes.
Yield: about 1/2 cup
- 1/2 cup Artisana Coconut Butter – or other raw coconut butter/cream
- 2 tablespoons cocoa powder
- 1/4 cup maple syrup, grade B
- 1/2 teaspoon vanilla
- 2 to 4 tablespoons raw milk, to thin to desired consistency
Blend all ingredients in food processor or Vita-Mix until smooth, adding the milk one tablespoon at a time. Let the food processor run long enough to gently warm and smooth the frosting (one to two minutes in a cooler room temperature when the coconut butter will be quite hard; less in warmer room temperatures). Spread on cooled cake. (Optionally, let the frosting cool a bit, too. But it shouldn’t be hot anyway, it should just be mildly warm at the point where it gets smooth.) If too firm when chilled, allow to warm up in a water bath until spreadable.
Variation: Basic Vanilla Frosting – Coconut Cream.
© Copyright 2009 by Wardeh Harmon.
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This post is part of Real Food Wednesday, this week hosted by Kelly the Kitchen Kop.
[...] I now recommend using this basic chocolate coconut cream frosting! You’ll be glad you [...]
yum! i always see that coconut butter at the store and wonder if it’s worth the 10$… it sounds like it is!
emily´s last blog post… Coconut Cocoa Almond Macaroons
Wardeh–Would the coconut butter work just as well to make other kinds of frosting, as well, do you think? Maybe a vanilla flavor that would be a white or cream color and that would lend itself to some natural food colorings? Sounds like something I’d like to try!
My co-op carries the Artisana stuff- all of their raw products are great
Ren´s last blog post… Tuesday Twister
Wow, Wardeh, this looks so yum! I’m going to have to do a vanilla version since I’m off chocolate for awhile. I love Artisana coconut butter!
Sarah Schatz – menu planners for limited diets´s last blog post… Gluten-free Goodies: Pumpkin Pie, Pecan Pie, Green Bean Casserole, Goat Yogurt, and more…
Emily – I’ve always wondered, too, so I decided to take the plunge last month!
Sonya – Yes, it would! Sarah’s going to try it (see her comment). I’d like to try it, too. Just omit the cocoa powder and it would be perfect, I think!
Ren – I got mine through a co-op – but a ridiculous amount of it. Actually, an embarrassing amount.
But now I’m glad! We’ll have frosting for a year…
Sarah – Please do and share the recipe here!
I know exactly what to use now, the next time I make Tropical Tradition’s GF fudge brownies.
psychiclunch´s last blog post… Guiding you toward raw and organic food with Chocolate Crunch Salad
i just went to the co-op and took the plunge, frosting is on the menu.
emily´s last blog post… Coconut Cocoa Almond Macaroons
Wardeh,
Azure Standard has coconut spread but not coconut butter. Do you think that would work?
Millie´s last blog post… Design a Casserole
Is coconut cream different than coconut butter?
Tiffany – I believe they’re the same thing – the meat of the coconut creamed. To be more specific, the Artisana coconut butter is dehydrated coconut meat (at low temperature) which is then ground smooth. I have heard it called coconut cream also, but you’d want to make sure it is the coconut meat creamed.
Millie – What’s the link to it so I can see?
Here it is
http://www.azurestandard.com/product.php?id=OL098
It looks so good I could eat it with a spoon! They do say that it can be used for frosting but I’m wondering if it is as creamy as the butter.
Millie´s last blog post… Design a Casserole
Millie – Yes, I do think that is the same thing. Enjoy!
Emily – How fun!
psychiclunch – Those brownies sound good! Is the recipe online somewhere?
oh my! we are entering birthday season around here and i can’t WAIT to try this! i have always been so unhappy with my icing attempts- always ‘ok’, but never great. thanks!
mandi´s last blog post… road trip- day 3
mandi – Have fun with it! It is sooo yummy!
everyone – I want to clarify that when room temp is cool (like now), the coconut butter will be very solid and therefore takes longer to process smooth in the food processor. The coconut butter will be softer and creamier in warmer weather, and therefore, take less time to get smooth in the food processor.
I bought Artisana coconut butter at Whole Foods this past summer. I used a tiny amount. I just noticed it in my pantry last week and wonder what I’d do with it. Now, I know! This frosting looks superman yummy!
[...] Sarah’s Thanksgiving Limited Diet Menu Planner is jam-packed with allergen-free menus! And to be honest, even those who don’t have allergies or limited diets would love many of the dishes (like a vanilla cream version of my chocolate coconut cream frosting)! [...]
[...] Using the amazing Artisana Coconut Butter, here’s a variation of the basic chocolate frosting (coconut cream). [...]
I made this frosting tonight to top some chocolate cherry cupcakes for my husband’s birthday and it was totally scrumptious.
Thanks so much for the recipe!
Elizabeth´s last blog post… Apple glazed turkey breast
Elizabeth – I’m so glad to hear this! Yay! Happy birthday to your husband – what a special treat!
Oh yummy! I made this tonight to top a small chocolate cake I made for a special treat for my daughter. It is sooooo good! This will be our chocolate frosting from here on out! I am so happy have a more healthy option. Thank you so much for sharing!
Tammy – I’m so happy to hear this! Thanks for letting me know how it turned out for you.
[...] times. What can I say? It is really good! Chocolate sourdough cake with basic vanilla frosting (chocolate is pictured). Basic raw soaked granola. Sprouted spelt biscuits. Maple cookies and chocolate [...]