Coconut Pecan Frosting

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My recipes are grain free, refined sugar free and most are dairy free.

I can’t have any of the of the sweetened condensed milk or coconut milk on the market as they have refined sugar. So I took to the internet to find out how to make your own. I made Detoxinista’s recipe for sweetened condensed coconut milk. I did end up cooking mine 4-5 hours and used maple syrup. Follow her recipe before making my recipe below. I make my sweetened coconut milk the day before and then refrigerate in a canning jar. I found that it tends to get thicker once cooled. Make sure you let it cool before you place it in a glass jar.

I get my coconut milkmonk fruit sugar, shredded coconut and my favorite vanilla (Madagascar)  at Amazon. Add monk fruit sugar into a blender and after a minute or two, you will have powdered monk fruit sugar.

Preheat oven to 325. Toast coconut by spreading it on a cookie sheet. Bake 3-5 minutes. After removing the coconut to cool take another cookie sheet and add the pecans. Let bake about 5 minutes or so. Remove, cool and chop.

 

3 egg yolks

1/2 cup coconut oil

*1 14 oz. Sweetened Condensed Coconut milk

1 teaspoon vanilla

1/4 cup powdered monk fruit sugar

1 1/3 cup toasted coconut

1 cup toasted chopped pecans

 

Stir together yolks, melted coconut oil, monk fruit sugar, and sweetened coconut milk. Stirring constantly until thick and bubbly. Remove from heat. Stir in toasted coconut, toasted pecans, and vanilla. Cool to room temperature. It makes enough to frost two 6 inch cakes. Wait for your cakes to cool and frost.

 

 

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