Coconut Frosting

Brenda Winiarski

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Coconut Frosting

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 24 TBSP
Course: Desserts, Frostings & Toppings
Calories: 219.3
Ingredients Method Notes

Ingredients
  

Topping
  • 60 g Coconut, Unsweetened Flakes (3/4 cup)
Frosting
  • 5 1/2 fl.oz. Small Can of Pure Coconut Milk
  • 1/4 tsp Salt
  • 3 1/2 c Powdered Sugar, (Confectioners)
  • 1/2 tsp Coconut Extract
  • 1 1/3 c Vegetable Shortening
  • 6 TBSP Butter slightly chilled and cut into 1 inch pieces

Method
 

  1. Preheat oven to 325 degrees. Place coconut on a parchment lined baking sheet in a single layer. Bake for five to 8 minutes until toasted, mixing once for even baking. Lightly chop coconut once cooled and set aside.
  2. Bring coconut milk to a boil
  3. In the bowl of your mixer fitted with a whisk attachment, combine the powdered sugar, salt and coconut extract.
  4. Add the coconut milk, and whip at a low speed until smooth and cool.
  5. Add butter and shortening. Increase speed to medium-high and whip until light, fluffy and almost double in size.

Notes

Per serving — Phe: 8.1 mg | Protein: 0.28 g | Calories: 219 | PKU exchanges: 0.54