Coconut Butter Icing

| May 22, 2011 | 6 Comments

How to make a dairy free and sugar free icing?

Finally I had an idea;  it is good and certainly healthier then cups full of icing sugar and butter.  And you know what? It tastes good!

 

Coconut Butter Icing

 

Ingredients:

1/3 cup Coconut oil
1/3 cup Rice syrup
1/2 cup Almond meal
1 Tbsp Arrowroot powder
1 tsp vanilla extract

Directions:

  1. Cream together coconut oil and rice syrup.
  2. Mix in vanilla, almond meal, and arrowroot.
  3. Ice cake after it is cool.

About Diana Herrington

I am the Founder and Author at Real Food For Life. Taught cooking classes worldwide. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

Category: Gluten Free, Recipes, Sugar Free Desserts

About the Author ()

I am the Founder and Author at Real Food For Life. Taught cooking classes worldwide. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

Comments (6)

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  1. Joy Markman says:

    Hi Diana, Interesting recipe, as usually, I just make plain cakes with no icing on, but I will try this icing. By the way, “Happy Easter”. For me, it is my passover.

  2. Well Joy, it is fun to have this addition of icing once in a while; let me know how it works for you.

  3. Lenore says:

    Wow.Unusual recipe. This was actually tasty, we only used a little to ice sugar cookies and it was delicious.
    I’m looking for more ways to use Coconut Oil, since its so good for us.
    Lots of people just eat 1-2 tbsp ‘plain’ a day, I can’t do that!
    We’ve tried frying pancakes in it, but not sure that the heat required doesn’t hurt the oil.
    Any suggestions for using coconut and coconut oil?

  4. H. Elliott says:

    NO, COCONUT OIL IS NOT AFFECTED BY HEAT!

    SPLINDID!

  5. Sandy says:

    Coconut oil works beautifully and tastes great as a substitute for any other fat in baked goods….if the recipe calls for 1/2 cup of butter, then substitute a 1/2 cup of coconut oil. I use it in cookies and banana bread, there is no limit….. tastes great!

  6. Bonnie says:

    Yet another ‘gift’ from Real Food For Life.

    Thank you so much.

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