Now, this isn't your "health-nut, diet friendly" frosting.... that was Sunday's post. That said, it is vegan, nut free and gluten free, not to mention chocolate free and rich in lauric acid thanks to the coconut. Carob adds a touch of calcium and vitamin E too!
Submitted to Gluten Free Friday
Carob - Coconut Frosting
Makes about 2 cups, 24 servings
1/4 cup non-hydrogenated shortening
2 tbsp solid coconut oil
1/2 tsp sea salt
1 tsp vanilla
1 tsp coconut extract
1/3 cup premium, thick coconut milk (I used Rooster Gold Label, Thai Kitchen would be good too)
14 oz powdered sugar
3 tbsp carob powder
2 tbsp cornstarch
- Beat together shortening, oil, salt, extracts and coconut milk until smooth.
- Sift in the sugar, carob and cornstarch, and beat until creamy and thick. Add more powdered sugar if necessary for desired texture (this was perfect for piping for me).
- Chill about 1 hour before use.
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 1.4 mg
Total Carbs: 17.9 g
Dietary Fiber: 0.1 g
Protein: 0.1 g