Dairy-Free Coconut Pecan Frosting is reminiscent of the frosting in German Chocolate Cake. Not only is it dairy-free, but it is also refined sugar-free with a decadent and creamy pecan frosting.
I can’t have any 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 found several but they were not refined sugar-free and did not create the product I desired. Normally it takes about 4-5 hours to make. Do not let it boil as it will get very oily. Although, you do need to stir it about every half hour or so. 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 sterilized glass jar and refrigerating.
I get my coconut milk, monk 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.
Facts:
Nutritional facts are based on eight servings.
Dairy-Free Coconut Pecan Frosting
Ingredients:
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 desiccated coconut
1 cup toasted pecans
Directions:
First, preheat oven to 325. Second, on a 1/4 sheet pan spread out the desiccated coconut and place in the oven for 5 minutes. After 5 minutes remove from oven and stir. If not completely toasted place back in for another 5 minutes. Once the timer goes off remove from oven and allow to cool. Next turn oven temperature up to 350 and spread pecans out on to a 1/4 sheet pan. Place in the oven once the temperature is at 350. Bake for 5 minutes or so or until you can smell the pecans. Remove, the pecans from the oven and allow to cool. Once cool chop the pecans. Be careful to watch both the coconut and pecans so they do not burn. Next, stir together yolks, melted coconut oil, monk fruit sugar, and sweetened coconut milk. Second, stir 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.
Dairy-Free Coconut Pecan Frosting
Ingredients
- 3 egg yolks
- 1/2 cup coconut oil
- *1 14 oz. Sweetened Condensed Coconut Milk See recipe on my blog
- 1 tsp vanilla
- 1/4 cup powdered monk fruit sweetener
- 1 1/3 cup toasted desiccated flaked coconut
- 1 cup toasted pecans
Instructions
- First, preheat oven to 325.
- Second, on a 1/4 sheet pan spread out the desiccated coconut and place in the oven for 5 minutes. After 5 minutes remove from oven and stir. If not completely toasted place back in for another 5 minutes. Once the timer goes off remove from oven and allow to cool.
- Next turn oven temperature up to 350 and spread pecans out on to a 1/4 sheet pan. Place in the oven once the temperature is at 350. Bake for 5 minutes or so or until you can smell the pecans. Remove, the pecans from the oven and allow to cool. Once cool chop the pecans. Be careful to watch both the coconut and pecans so they do not burn.
- Next, stir together yolks, melted coconut oil, monk fruit sugar, and sweetened coconut milk.
- Lastly, stir constantly until thick and bubbly.
- Remove from heat. Stir in toasted coconut, toasted pecans, and vanilla. Cool to room temperature.
- Cool to room temperature. It makes enough to frost two 6 inch cakes. Wait for your cakes to cool and frost.
- It makes enough to frost two 6 inch cakes. Wait for your cakes to cool and frost.
Notes
| Nutrition Facts Based | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 469 | |
| % Daily Value * | |
| Total Fat 43 g | 66 % |
| Saturated Fat 31 g | 155 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 92 mg | 31 % |
| Sodium 24 mg | 1 % |
| Potassium 35 mg | 1 % |
| Total Carbohydrate 17 g | 6 % |
| Dietary Fiber 6 g | 24 % |
| Sugars 13 g | |
| Protein 5 g | 9 % |
| Vitamin A | 2 % |
| Vitamin C | 0 % |
| Calcium | 3 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
[…] blog. In fact, it’s about time to make sure this recipe get some space. I have used it in my Coconut Pecan Frosting, Marzicroon Cookies, Cinnamon Apple Cheesecake, my crustless Double Cream Pumpkin […]