January 22, 2013

Creamy Coconut Icing

As promised here is the icing to go with the carrot cake!

Creamy Coconut Icing (SCD, Dessert) 


1/2 cup dripped SCD yogurt ** (use about 1 cup of yogurt and allow it to drip through a coffee filter for about 12 hours and this should yield about 1/2 cup of dripped yogurt)
1/2 cup coconut butter
1/2 cup coconut oil or butter
1/3 - 1/2 cup honey (depending on your sweet tooth) 
1 tsp vanilla 


1. Combine all ingredients into a glass bowl and blend with a hand blender until well combined and all chunks have been removed
2. Ice cake with icing!

** To make the icing dairy free you could simply increased the amount of coconut butter and oil by 1/4 cup each (will taste more coconuty)

Keep any extra icing in the fridge. And try not to eat it straight from the jar! (I may have done this on a few occasions... ) 

No comments:

Post a Comment