Coconut Cream Frosting (vegan and gluten free) Recipe

Coconut Cream Frosting (vegan and gluten free)

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1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil

How to make Coconut Cream Frosting (vegan and gluten free)

  1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
  2. In a small bowl, combine arrowroot and water to form a smooth paste
  3. Pour arrowroot mixture into saucepan
  4. Mix contents of saucepan with a hand blender and bring to a boil, briefly
  5. Remove pot from heat and very gradually blend in coconut oil
  6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
  7. Remove from freezer and blend again, until fluffy
  8. Spread over cake or cupcakes
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