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: Isa Moskowitz and Terry Hope Romero
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
In a small bowl, whisk together the milk beverage, starch, and salt.
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.
Whisk the milk-starch mixture, and slowly drizzle it into the coconut-milk mixture, stirring constantly.
Stir the mixture continuously as it cooks, until it darkens and gets very thick and smooth, about 6 to 7 minutes.
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.
Let the frosting cool to room temperature before frosting the cupcakes.