Heavenly Coconut Cream Frosting

This is a healthy, dairy-free version of processed cream cheese frosting. It’s very tasty and it might be tempting to dig in and devour it, but it is high calorie and high fat, just as cream cheese frosting is. It is intended to be a spread or topping for a dessert, used in very small amounts.

This recipe calls for the meat from one or two young Thai coconuts. Some people are intimidated by the idea of opening coconuts to get the meat. It’s easier than it sounds, and well worth the minimal effort! The fresh coconut water and delicious meat are amazing treats. The only thing you need is a meat cleaver or a heavy 10-inch kitchen knife to get started. Young Thai coconuts can be found at Asian markets or health food stores and come wrapped in plastic. You can use other types of coconut, but the meat is often not as soft. The meat from a young Thai coconut is usually similar to the consistency of tofu, very soft.

SERVES 16

INGREDIENTS:

1 cup fresh coconut meat from young Thai coconuts (about 2 coconuts, sizes vary)

2 to 3 tablespoons raw honey or 10 drops liquid stevia, vanilla-flavored

¼ to ½ cup full-fat coconut cream (depending on desired consistency)

OPTIONAL INGREDIENTS:

pinch of cinnamon

pinch of salt

1 teaspoon pure vanilla extract

PREPARATION:

1. Open coconuts at top near the “soft” spot, using a large kitchen knife. Pour coconut water into an airtight container and refrigerate for future use. Using a spoon, scrape inside coconut, removing meat. Be careful not to leave behind any of the meat. Scoop and place in a bowl.

2. In a high-powered blender, place the coconut meat and honey or stevia. Add ¼ cup coconut cream.

3. Mix until creamy and smooth. Place in airtight container and refrigerate until ready to use.

4. Set out 15 minutes before spreading, to soften.

NOTE: Refrigerate a can of coconut milk and skim the thicker cream off the top to get the coconut cream for this recipe.

NOTE: To make Chocolate Coconut Cream Frosting, break up 2 ounces of dark chocolate (sugar free and dairy free) and put in microwave-safe bowl with about 1 tablespoon coconut milk. Microwave for 30 seconds. Stir and microwave for another 30 seconds if necessary, until chocolate is lightly melted. Add the chocolate to blender during step 2.

NUTRITIONAL INFORMATION PER SERVING: 187.0 calories, 2.0g protein, 8.9g carbohydrates, 2.4g fiber, 4.8g sugar, 67.5g fat, 16.0g saturated fat, 0.0mg cholesterol, 18.1mg sodium