This simple dairy-free, sugar-free frosting combines coconut, palm shortening, and your favorite natural sweetener!
Dairy-Free, Sugar-free Frosting Recipe
This is my go-to recipe for any birthday or holiday decorating. The recipe is simple if you have coconut manna or coconut cream on hand. You’ll also need a high-quality palm shortening. (I like Tropical Traditions Palm Shortening.)
If you have canned coconut milk you can get the coconut cream by refrigerating the can overnight. Scoop out the cream in the morning. (The coconut cream by itself works well as a frosting, but I find the palm shortening enriches the texture.)
Blend 1 cup coconut cream with 1/4 cup palm shortening using a stand mixer or high powered blender.
If using the above method, your frosting is ready to use. If you don’t have coconut cream on hand. Try this method with coconut flakes:
1. Place 2 cups coconut flakes in food processor.
2. Blend till creamy. (Approximately 10 minutes.)
3. Add 1/4 cup palm shortening and sweetener. (I use liquid stevia. I don’t need much because the coconut cream is naturally sweetened.)
4. Blend thoroughly.
5. If you’re going for a thin icing effect you’re ready to spoon onto the dessert item. I do this for my Pumpkin Paleo Bundt Cake.
5. If you’re going for a thicker frosting, you’ll need to cool the icing before blending again. Place in refrigerator for 1/2 hour or so. (Or freeze for faster results – but watch it closely to avoid freezing.)
6. Blend again using your food processor or high powered blender. A stand mixer also works well.
7. Decorate and enjoy!
Natural food coloring from Color Kitchen -www.colorkitchenfoods.com
Dairy-free, Sugar-free Frosting
Dairy-free, Sugar-free Frosting
Ingredients
- 2 cups coconut flakes (alternately, 1 cup coconut cream or coconut manna)
- 1/4 cup palm shortening
- sweetener to taste
Instructions
- In a food processor, blend coconut flakes till a nice creamy texture is formed. (Approximately 10 minutes.)
- Add sweetener and palm shortening.
- Blend until creamy.
- Place in refridgerator till cool. (Alternately, place in freezer for faster results.)
- When the coconut/palm mixture has begun to harden, remove and blend again till desired texture is formed.
- Frost immediately. You can store in the refrigerator, but you will need to give it time to return to room temperature.
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What is the purpose of the palm shortening? I’ve been making frosting like this for years… refrigerate the coconut milk and scoop out the solidified stuff, then blend with strawberries or blueberries (not much) to get color, and add a few drops of stevia. We also use liquid turmeric for yellow/Orange. Sometimes I add cinnamon or nutmeg for a different flavor. But why the shortening in your recipe? Thanks!!
Great question, Jenni. The palm shortening helps create a creamier texture from my experience. But you’re right coconut cream is all that is needed.
Thank you for a great easy alternative for frosting. I used 1tsp of Almond extract
2 Tbs of Raw guava sweetener.
Oooh…that sounds so good, Terry! Thanks for commenting!
I was wondering if the “coconut flakes” are the dried coconut flakes or shaved that I can buy in the bulk food store?
Yes, Karen – that’s right. Those coconut flakes work well.
this looks like it’ll be perfect for my hummingbird (carrot-type cake) I’m making for this weekend! I planned to frost it with just coconut whip cream, but have been looking to see what I can add to it to make it more stable as it’ll probably sit for a part of the day with the family so I can’t frost it right before serving. I usually only see red palm shortening in the jar and I find it doesn’t work as well and the colour makes everything muddy. So I’ll check my health food store nearby in hopes that they’ll have a regular palm shortening. I have seen the spectrum shortenings in my grocery store though, do you think those will work? At least those are easy to find.
Thanks, I’m so glad I found your website! Lots of great recipes and love your writing style. I am looking forward to making this!
😀