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You are here: Home / Desserts / Dairy-Free Coconut Pecan Frosting

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Dairy-Free Coconut Pecan Frosting

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Dairy-Free Coconut Pecan Frosting is a decadent caramel-like frosting with toasted pecans and toasted coconut. A truly heavenly and luscious frosting for any cake. It goes exceptionally well with German Chocolate Cake. Indeed, this frosting is decadent and candy-like. Not only is it dairy-free, but it is also refined sugar-free with a decadent and creamy pecan frosting.  Pecan Coconut Frosting on top of a cake with a edge of pecans. Roses above the cake.

Subsequently, 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 my own. None of them were refined sugar-free. Hence, I had to create my own. It usually takes about 2-3 hours to make. Most importantly, do not let it boil as it will get very oily.

About Me:

Believe it or not, this is one of my favorite cakes. Consequently, I wanted to have it for my birthday. Therefore, I decided to make it. In conclusion, the upcoming recipes coming up will be, my favorite, which I splurged on for my birthday.

Dairy-Free Coconut Pecan Frosting:

Needless to say, I make my sweetened coconut milk the day before and then refrigerate it in a canning jar. All in all, I found that it tends to get thicker once cooled. Therefore, let it cool before you place it in a sterilized glass jar and refrigerate.

I get my coconut milk, monk fruit sugar, Desiccated Unsweetened 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.

In conclusion, homemade dairy-free condensed milk and sweeteners create a kind of caramel. In all honesty, once the caramelly sauce has thickened, chopped pecans and toasted coconut are added. Needless to say, it is the perfect frosting for Gluten-Free German Chocolate Cake.

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 cups toasted desiccated coconut
  • 1 cup toasted pecans

Directions:

First, preheat the 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 the oven and stir. If not completely toasted place back in for another 5 minutes. Once the timer goes off remove it from the oven and allow it to cool.

Next, turn the oven temperature up to 350 and spread the pecans out onto 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.Adding the sweetened coconut milk, beaten eggs, monk fruit sweetener, and coconut oil. 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.A bowl full of Coconut Pecan frosting.

a bowl of frosting in front of a cake topped with frosting, sliced cherries, and a sprig of mint.
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3.50 from 2 votes

Dairy-Free Coconut Pecan Frosting

Dairy-Free Coconut Pecan Frosting made with my from scratch homemade Sweetened Condensed Coconut Milk and it is also refined sugar-free with toasted pecans.
Course Dessert
Cuisine American
Keyword Coconut and Pecan Coconut Frosting, Coconut and Pecan Coconut Frosting Recipe, Coconut Pecan Frosting, Coconut Pecan Frosting Dairy-Free German Chocolate Cake, Coconut Pecan Frosting Dairy-Free German Chocolate Cake Frosting, Coconut Pecan Frosting for Dairy-Free German Chocolate Cake, Coconut Pecan Frosting for Dairy-Free German Chocolate Cake Recipe, Coconut Pecan Frosting for German Chocolate Cake, Coconut Pecan Frosting for German Chocolate Cake Recipe, Coconut Pecan Frosting Recipe, Coconut Pecan Frosting with Dairy-Free Sweetened Coconut Milk, Coconut Pecan Frosting with Dairy-Free Sweetened Coconut Milk Recipe, Dairy-Free Coconut and Pecan Coconut Frosting, Dairy-Free Coconut and Pecan Coconut Frosting Recipe, Dairy-Free Coconut Pecan Frosting, Dairy-Free Coconut Pecan Frosting Recipe, Frosting, How to make Dairy-Free Coconut and Pecan Coconut Frosting, Recipe for Coconut Pecan Frosting, Recipe For Dairy-Free Coconut Pecan Frosting
Prep Time 15 minutes minutes
Cook Time 8 minutes minutes
Total Time 23 minutes minutes
Servings 6 Servings
Calories 469kcal
Author LaRena Fry

Equipment

1 " class="wprm-recipe-equipment-link" target="_blank">Pots Pans
1 " class="wprm-recipe-equipment-link" target="_blank">Spatula
1 " class="wprm-recipe-equipment-link" target="_blank">mixing bowls
1 " class="wprm-recipe-equipment-link" target="_blank">Measuring Spoonscups

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 cup toasted desiccated flaked coconut
  • 2/3 cup toasted pecans

Instructions

  • First, preheat oven to 325. 

Toasting the Coconut

  • First, on a 1/4 sheet pan spread out the desiccated coconut and place in the oven for 5 minutes.
    1 cup toasted desiccated flaked coconut
  • Second, 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. 

Toasting Pecans

  • Next turn oven temperature up to 350 and spread pecans out on to a 1/4 sheet pan.
    2/3 cup toasted pecans
  • 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.

Making the Frosting

  • Next, stir together yolks, melted coconut oil, monk fruit sugar, and sweetened coconut milk. 
    3 egg yolks, 1/2 cup coconut oil, *1 14 oz. Sweetened Condensed Coconut Milk, 1 tsp vanilla, 1/4 cup powdered monk fruit sweetener
  • Lastly, stir constantly until thick and bubbly. 
  • Remove from heat. Stir in toasted coconut, toasted pecans, and vanilla. Cool to room temperature. 
    1 cup toasted desiccated flaked coconut, 2/3 cup toasted pecans
  • 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.

Nutrition

Serving: 6servings | Calories: 469kcal | Carbohydrates: 17g | Protein: 5g

Chocolate Frosting

Cream Cheese Cinnamon Frosting

Ermine Vanilla Frosting 

Chocolate Fudge Frosting

Top; Pecan Coconut Frosting a bowl full of frosting in front of a frosted cake. Bottom: a frosted cake.

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Comments

  1. Lisa says

    February 22, 2025 at 6:36 pm

    I really appreciate this recipe! If you’re using your own homemade sweetened condensed coconut milk, do you only use what is made from one can? Or do you use two cans and measure out 14 oz? Thanks!

    • LaRena’s Corner says

      June 11, 2025 at 9:03 am

      One can

Trackbacks

  1. Homemade Sweetened Coconut Milk Recipe is refined sugar-free. says:
    April 18, 2019 at 10:55 am

    […] 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 […]

3.50 from 2 votes (2 ratings without comment)

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©© [LaRena Fry] and [LaRena’s Corner], [ 2018-2025]. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [LaRena Fry] and [LaRena’s Corner] with appropriate and specific direction to the original content.

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