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. 
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 sweetener 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.
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
Equipment
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
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