Recipes > Coconut Milk Frosting
- Serves: 3 1/2 cups
- Active Time: 20 mins
- Total Time: 1 hr 30 mins
- Views: 8,125
- Success Rating: 0% (?)
Steps
Step 1: Preparing the Frosting
- 1/4 cup water
- 2 tbsp agar powder
- 2 cans (14 oz) full-fat coconut milk
- 1/2 cup cane sugar
- pinch fine sea salt
- 2 tbsp arrowroot
- 2 tbsp water
- 1 tbsp pure vanilla extract
- matcha, cocoa powder, mint or citrus oil, or other extracts of your choice, optional
Method
Pour the 1/4 cup water into a medium saucepan. Sprinkle the agar on top. Do not stir. Set aside for 2 minutes to allow the agar to bloom.
Add the coconut milk, sugar and salt and place over medium-low heat. Bring to a boil, whisking frequently. Adjust the heat to maintain an active simmer for 5 minutes or until the agar and sugar have dissolved completely, .
Remove from the heat and test for gelling. Place a tablespoonful of the mixture in the refrigerator for approximately 15 minutes. The gel should be very firm and shiny. If so, proceed with the recipe. If it has not gelled sufficiently, sprinkle a tsp of agar over the surface, return to medium heat and bring to a boil. Once the agar has dissolved, remove from the heat and repeat the test.
Place the arrowroot into a small mixing bowl. Add the 2 tablespoons of water, stirring to make a slurry. Whisking constantly,add the slurry to the warm agar mixture. The mixture will thicken almost instantly. Return the saucepan to medium heat and bring to a boil. Immediately remove from the heat.
Stir in the vanilla and, if using, any other extract you choose. Pour the mixture into a shallow dish and set aside to cool to room temperature. When cool, transfer to the refrigerator and allow to chill for about 1 hour or until firm.
When thoroughly chilled, remove from the refrigerator. Cut the mixture into pieces and place into the bowl of a food processor fitted with the metal blade. Process until very creamy.
Transfer to a clean container with a lid and store, airtight and refrigerated, until ready to use.
This is a wonderful frosting to spread or pipe onto cakes, pies and/or cupcakes.
8 Comments
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Can the arrowroot be replaced by another ingredient? How long does it last in the refrigerator? Can you freeze it? Thank you in advance. -
Hi Macarena. Cornstarch and arrowroot are generally interchangeable. They have subtle differences but I think it would work fine here. I have not made this with cornstarch yet so let me know how it goes if you do. Kudzu/ Kuzu is another neutral, white thickening agent that would work well also. Thank you. Lauren -
Hi! Is there a way to make this with shortening instead of full fat coconut milk? So it doesn’t taste like coconut ? -
Rouxbe Staff
Paola, this can be flavored but it is a coconut milk frosting, set with agar and a starch slurry. Some Essential Vegan Desserts students have flavored the base with citrus. If you want to use shortening, I suggest you make a buttercream. Let me know what you do. Fran -
I used a bit of miso instead of a pinch of fine sea salt and discovered that this cultures at room temperature into a BEAUTIFUL cream cheese frosting! I'm currently repeating this discovery without sugar and vanilla extract for a regular cream cheese that I plan to use in your Black Bottom Cupcakes. -
Update: The regular cream cheese experiment yielded a fantastic spread, but for now, Kite Hill remains my go-to for baking. I'm still in love with this recipe as-is! Thank you, Fran :-)
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Is this frosting good for coloring and piping? -
Rouxbe Staff
Charlotte, coloring may be added, and properly made, the frosting does pipe. Enjoy! Fran
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