Vegan Coconut Pecan Frosting
 
Prep time
Cook time
Total time
 
This is a completely butterless frosting that is fantastic on German chocolate cake, but is also pretty tasty on other types of cakes and bars, too!
Author:
Recipe type: Dessert
Cuisine: American
Serves: about 2 cups
Ingredients
  • ¼ cup plain dairy-free milk beverage
  • 2 tablespoons cornstarch
  • Pinch salt
  • ¾ cup canned coconut milk (regular, full fat)
  • 1 cup brown sugar
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon vanilla extract
  • 1½ cups shredded unsweetened coconut
  • ½ cup pecans, coarsely chopped
Instructions
  1. In a small bowl, whisk together the milk beverage, starch, and salt.
  2. In a large, stainless-steel saucepan over medium heat, stir together the coconut milk and brown sugar. Cook, stirring occasionally, until the mixture starts to boil. Turn the heat down to low and cook, stirring occasionally, for 5 minutes.
  3. Whisk the milk-starch mixture, and slowly drizzle it into the coconut-milk mixture, stirring constantly.
  4. Stir the mixture continuously as it cooks, until it darkens and gets very thick and smooth, about 6 to 7 minutes.
  5. Remove from the pan from the heat and beat in the bourbon (if using) and the vanilla. Stir in the coconut and pecans until everything is coated and completely combined.
  6. Let the frosting cool to room temperature before frosting the cupcakes.
Notes
This recipe was a sample from the cookbook, Vegan Cupcakes take over the World.
Nutrition Information
Serving size: 2 tablespoons Calories: 157 Fat: 11g Saturated fat: 7.5g Carbohydrates: 13.1g Sugar: 10g Sodium: 22mg Fiber: 2.1g Protein: 1.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-coconut-pecan-frosting-german-chocolate-cake