Chocolate Coconut Mousse Frosting

I needed a dairy-free frosting to frost a chocolate sourdough cake, and my coconut milk didn’t have enough solids to make the frosting as written, and there wasn’t enough time to order coconut butter to make this frosting, so I came up with this.

1 cup coconut milk
1/4 cup honey
1/4 cup agave nectar
(Note: you could use all honey or all agave, but I had some agave nectar to use up so I did it this way)
1/4 cup cocoa
5 tsp arrowroot dissolved in 1 Tbsp cold water
1 cup coconut oil
1 tsp vanilla

Heat coconut milk, sweetener, and cocoa. Add arrowroot mixture and bring to a boil. Boil for 1 minute, stirring constantly. Mixture should have begun to thicken. Remove from heat and stir in vanilla and coconut oil, until oil is melted.

Refrigerate for about an hour, or until coconut oil has begun to solidify. Remove from refrigerator and beat frosting with a hand mixer until coconut oil solids are completely incorporated and frosting is fluffy.

Enough to generously frost a 9-inch two-layer cake.

Advertisements

One Response to “Chocolate Coconut Mousse Frosting”

  1. Tuesday Twister – Chocolate Coconut Mousse Frosting – Turkey Korma – Gluten Free Naan Bread – Soaked Carob Buckwheat Pancakes « Cooking without almost everything Says:

    […] with a sauce made of herbed goat cheese and mushrooms, Wardeh’s Sourdough Chocolate Cake with Chocolate Coconut Mousse Frosting, a marble cake (my daughter’s favorite), and homemade french fries. My sister brought a nice […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: