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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 caramelly-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.  Dairy-Free Pecan Coconut Frosting on a German Chocolate 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. While, I found several but they were not refined sugar-free and did not create the product I desired. Normally it takes about 2-3 hours to make. Most importantly, do not let it boil as it will get very oily.

Dairy-Free Coconut Pecan Frosting:

Needless to say, I make my sweetened coconut milk the day before and then refrigerate in a canning jar. All in all, I found that it tends to get thicker once cooled. Therefore, make sure you 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 cup 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.Dairy Free Pecan Frosting: Toasted Coconut Next turn oven temperature up to 350 and spread 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. Toasted PecansRemove, 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 all the ingredients togetherSecond, stir constantly until thick and bubbly. Remove from heat. Stir in toasted coconut, toasted pecans, and vanilla.Toasted coconut and toasted pecans Cool to room temperature. It makes enough to frost two 6 inch cakes. Wait for your cakes to cool and frost.A scoop of frosting in a bowl.

A scoop of frosting in a bowl.
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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 Frosting
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 Servings
Calories 469kcal

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.

Nutrition

Calories: 469kcal

Chocolate Frosting

Cream Cheese Cinnamon Frosting

Ermine Vanilla Frosting 

Chocolate Fudge FrostingTwo pictures of the frosting. One is a bowl of frosting the other is on a triple German Chocolate Cake 

 

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  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 […]

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