Friday, May 10, 2013

Carob - Coconut Frosting

Since I was making a coconut milk based cake for the Mother's Day tea today, I wanted to put together a frosting that would compliment it without overpowering the delicate nature of the crumb beneath. I had the option of breaking out the can, thoughtfully suggested by the teachers at school, but vanilla is just so... vanilla. Plus, I've found canned frosting can be even finickier to pipe than homemade, and it took minutes to whip up an original, flavourful, not-too-sweet recipe to swirl on each square of cake. I piled on the layers of flavour and richness with creamy coconut milk, coconut oil, and coconut extract, then added a touch of naturally sweet carob powder for an unexpected, slightly fruity twist (and a brown colour, which I wanted for the "flower bed" effect). It whipped up nice and smooth, and after a stint in the fridge (I did it overnight and kept it in a ziploc) it was the perfect consistency for piping and all the flavours had mellowed together.

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!  

A Garden of Goodness

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
  1. Beat together shortening, oil, salt, extracts and coconut milk until smooth.
  2. 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).
  3. Chill about 1 hour before use. 
Amount Per Serving 
Calories: 107.9
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