From Paleo Desserts by Jane Barthelemy (Da Capo Press, 2012)
It has a sweet, tangy flavor of lemon and a consistency similar to cream cheese but without all the calories and dairy impact. This frosting is great on Carrot Mini Cupcakes and just about anything else you can imagine.
Due to the temperature sensitivity of coconut butter, this is not a good recipe for a warm summer day. If the coconut butter is cold, you may place the jar in a bowl of lukewarm water to soften it so it is easier to measure. For the best flavor and texture, have all the ingredients at room temperature, 68F to 72F, and follow this recipe exactly.
Makes 1 1/4, 2 1/2, or 3 3/4 c frosting • Equipment Needed: Any style blender and a digital scale, for the coconut butter.
1 1⁄4 c
2 1⁄2 c
3 3/4 c
1 layer cake or
24 mini cupcakes
One 9 by 13-inch
sheet cake or
12 regular cupcakes
One double- or triple layer
8- to 9-inch
cake or 24 regular
Unsweetened coconut milk
1 1/2 c
Just Like Sugar Table Top sweetener
Pure vanilla extract
Freshly squeezed lemon juice
Pure coconut butter (not coconut
oil), at room temperature
110 grams (1/2 c
(1 c packed)
(11/2 c packed)
- Have all the ingredients at room temperature. Choose the quantity desired and follow that column.
- In any style blender, place the coconut milk, sweetener, vanilla, lemon juice, and salt. Blend until smooth and the sweetener is completely dissolved.
- Add the coconut butter last and blend until very smooth, translucent, and gummy. Pour into a bowl.
- Refrigerate for 1 hour, until it solidifies a bit. Remove it from the refrigerator and spread it on your cake or cupcakes. The frosting is most spreadable at room temperature. If you chill it for too long or store it in the refrigerator, it will solidify and be too hard to spread. If that happens, just set it out to warm very slowly to room temperature.