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.
Cooking without almost everything 
December 1, 2009 at 3:59 pm |
[…] 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 […]