This coconut cream frosting is delicious!
I have never been much of a frosting person. Even when I used to eat the occasional piece of cake or splurge on a cupcake I would take 90% of the frosting off and throw it away. Not with this frosting!
This is much different from your ordinary cupcake frosting. It is 100% natural with no added sugar or preservatives. It tastes incredibly fresh and is so healthy. It even leaves you feeling guilt-free!
One of the main ingredients in the frosting is coconut oil and coconut cream. Both come from the meaty white flesh of the coconut. Coconut contains the richest source of saturated fat. However, unlike the more common long-chain fatty acids found in most saturated fats, it is in the form of medium-chain fatty acids. The latter is a healthy fat found in the coconut meat which is converted in the body into monolaurin. This is an antiviral and antibacterial that destroys a wide variety of disease-causing organisms. Therefore it is great protection against infection and viruses.
The medium-chain fatty acids also go straight to the liver from the digestive track, having therapeutic effects on the brain and assisting with weight loss.
In addition to coconuts being so healthy, their meat is incredibly delicious and rich.
Both coconut cream and coconut milk are made by mixing the coconut meat with water. When it settles, the thick cream rises to the top while the thin liquid sinks to the bottom. By scooping off the top you get coconut cream. The liquid which has settled at the bottom is used for coconut milk.
You can either purchase coconut cream directly from the store or make your own with coconut milk.
The coconut milk from Native forest is one of the best brands to buy. It is USDA organic and non GMO certified. It also comes in a can that is free of a toxic chemical called BPA. Coconut cream from Lets Do Organic is also USDA Organic and contains no other additives.
I paired this coconut cream cupcake frosting with my squash muffins and it was the perfect combination. The sweet cupcake frosting complemented the savory flavor of the muffins.
- Coconut oil (1 cup hard)
- Coconut cream (1 cup)
- Coconut flour (1/2 cup)
- Macadamia nut milk or almond milk (2 tablespoons)
- Honey (1/2 cup)
- Vanilla extract (2 tablespoons)
- Make sure the coconut cream has been refrigerated for an hour and the coconut oil is hard. Do not refrigerate the coconut oil for too long as it will be impossible to spoon out but make sure it is thick and not liquidly.
- Add all ingredients to a food processor and mix for 30 seconds or until creamy like icing.
- Use a knife or basting spoon to decorate muffins or cupcakes. You can also use piping bag if you want to get fancy.