decadent coconut buttercream frosting

SONY DSCI’ve had a great time playing around with my giant jar of Tropical Traditions Gold Label Virgin Coconut Oil the past few weeks, and it has been my goal to try some new recipes with it outside from my usual frying/roasting coconut oil use. I’ve tried my hand at homemade coconut oil chocolate, and although the consistency was good I didn’t add enough sweetener. The Dutch process cocoa I added was bitter and the stevia was slight — next time, more stevia!

coconut oil chocolateI baked a yummy coconut cake last week using coconut oil instead of butter/shortening, which not only imparted a moist, tender crumb but allowed the cake to fit into paleo guidelines. The frosting that went along with the cake was a little lacking in the flavor and texture department, to my taste at least, so I decided to try my hand at making my own coconut buttercream frosting.

SONY DSCThe concept is a simple one: there are such things as coconut butter and coconut cream, so why not combine the two to create — you guessed it — coconut buttercream?

SONY DSCI started by pureeing 1.5 cups of shredded unsweetened coconut in my food processor. Turn the thing on high and let it whirl until your coconut looks something like the consistency above. Add in 2 Tbsp. coconut oil and a teaspoon of vanilla extract, and blend away again. Continue to puree until you can’t stand the sound anymore, and until the coconut is as smooth as possible.

SONY DSCAdd in about a half cup of coconut cream — that’s the solid, creamy stuff at the top of a can of coconut milk. You can also purchase cartons of coconut cream at some stores, but make sure there’s no added sugar and the least amount of added preservatives as possible. Blend and blend and puree some more until everything is smooth and soft. Depending on how watery or firm your coconut cream is, it may be necessary to stir in more shredded coconut or even a sprinkle or two of coconut flour to soak up excess liquid. You can also put your buttercream in the fridge for a bit to firm up before icing any number of cakes or treats.

SONY DSCIf you prefer your frosting to be a little more sweet, add in a spoonful of  maple syrup or a pinch of stevia, depending on your taste and your preference for sweeteners. I like this without any sugar, personally, as the coconut flavors really shine. Plus, no added sugar means I don’t feel bad about sneaking a scoop here and there for my midmorning snack.

If this sounds right up your alley as a healthy-yet-decadent treat, what would you put it on? A traditional cupcake? Or something wacky like a chunk of celery or a spicy curry? Let me know, I’m always curious!

And don’t forget to enter my giveaway for a jar of Tropical Traditions Gold Label Virgin Coconut Oil — sign up for their newsletter and check out their Facebook page for more goodies. I’ll choose a winner at random on Monday.


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