Sculptural Coconut Frosting (Vegan)
3.5 C. Light Coconut Milk*
1.5 Tbs. Agar Powder
1.5 Tbs. Arrowroot Powder**
1/3 C. Agave
Dash Sea Salt
.5 C. Light Coconut Milk
1. In a saucepan whisk together 3.5 C. Light Coconut Milk, Agar Powder, Arrowroot and Sea Salt at room temperature.
2. Bring to a low boil and then simmer for 5 minutes.
3. Allow mixture to cool and then refrigerate for 5 hours to overnight.
4. You will have a gelatin-like coconut milk brick. Slice it into a few chunks and put into a vita-mixer or blender with the agave.
5. Blend on low thinning with the additional .5 C. of coconut milk 1 Tbs. at a time until it reaches a creamy frosting consistency. You may use more or less milk to achieve this. The processing breaks down the gelling properties of the agar. Do not over blend.
6. Spread or pipe onto coconut flour cupcakes with super powers. For boutique worthy cupcakes, use a mechanical pastry bag.
Options: For richer frosting use 100% coconut milk, for sweeter icing, increase the agave. To give the frosting a "waxier" texture similar to some commercial frostings, melt 6 tablespoons of coconut oil (make sure no hard chunks) and add to vita-mixer when combining agave and gelled coconut milk. Icing will harden once coconut oil cools to room temperature.
*To make light coconut milk use 1 part 100% coconut milk to 2 parts water
**Cornstarch can also be substituted
The other cupcakes in the photo are frosted with chocolate and sweet potato vegan frostings which begin with this frosting as a base. I will put those recipes up in the next posts.
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