I have come across several wonderful recipes for coconut cream frosting for those on a dairy free and gluten free paleo diet. Whether you prefer to use shredded coconut, coconut milk, coconut manna or coconut cream to make your dairy free whipped topping, there’s a recipe here for you.
Coconut Cream Frosting
The first recipe is made with coconut butter, which is an excellent frosting ingredient. It’s sweet all on its own and can be warmed and whipped into shape quite easily. This recipe uses only a few ingredients and comes together quickly. It’s a perfect complement to a coconut chocolate cake or chocolate valentino flourless chocolate cake.
Adapted from http://gnowfglins.com
This recipe makes enough to frost one double-layer cake.
Place coconut butter, honey, and vanilla extract in bowl of food processor. Process until well combined. Add coconut milk, a little at a time, until frosting reaches your desired consistency.
Coconut Whipped Cream Frosting
Open the coconut milk and spoon out the solid cream (avoiding the milk) into a mixing bowl. Add the maple syrup and vanilla. Using a Kitchenaid or hand mixer, whip on high for 4-5 minutes until it has the consistency of whipped cream.
Dairy-Free Coconut Whipped Cream
1 can Native Forest Organic Coconut Milk
2 Tbsp. Nutiva Coconut Oil, Extra Virgin, Organic
1 Large Organic Pastured Egg
1 tsp. Organic Vanilla Extract
28 drops NuNaturals Pure Liquid Clear Stevia
Add all ingredients to a high-powered blender or VitaMix. Whiz on the highest speed for 30 seconds, no more, no less. Pour cream into iSi whipper and charge. Before dispensing, refrigerate for 8 hours or overnight until well chilled.
Coconut Cream Cheese Frosting
Next I came across a coconut cream cheese frosting from Food Lovers’ Primal Palate, made with unsweetened shredded coconut. This recipe makes 2.5 cups but if you want to make more or less, visit Food Lovers’ Primal Palate and use their interactive website.
Allow cream cheese to come up to room temperature. Blend cream cheese, maple syrup, and vanilla with a hand mixer or kitchen mixer. Stir in shredded coconut. Use right away, or refrigerate. Yield: 2.5 cups