So, I made some frosting.
It’s called Coconut Orange Buttercream Frosting.
And if you love, or have loved creamsicles. If you love the idea of a creamy orange frosting to smear all over your muffin. Then I just made your day.
I loveloveLOVE this cookbook. It’s become my new go-to. It’s got sections on nutrition (Tom Malterre is a nutritionist by trade) and 300 gluten-free recipes, with a good chunk of those being grain-free, and so far, they’ve all been delicious. I’ve started referencing this cookbook the way that I do Mark Bittman’s How To Cook Everything. If I have a question about how to make something, I look it up in Nourishing Meals.
I made the chia seed pudding a few weeks ago (it was really easy to make and super tasty). Every time I open up this cookbook, I find something else that I want to make.
It’s less your basic cookbook and more a cookbook + lifestyle guide. I’m digging it. If you’re looking for a great basic, healthy, gluten-free and grain-free cookbook, you should buy this one.
I’m also doing a giveaway for this cookbook next week and I’m giving away two of them. So, get excited.
The next time I make this, I think I’m going to try out a raspberry version of this instead of the orange. For the raspberry I’ll add all the same things, I’ll just sub out the orange stuff for raspberry stuff. I’m feeling pretty confident that it will work (I just love a recipe that can easily be adapted).
UPDATE: Ali told me that I didn’t let the frosting stay in the freezer long enough. And that the frosting really should get white, light and fluffy. So, if you’re using bowls like mine (ie: not metal bowls) let the frosting stay in a little longer, maybe 30 minutes and THEN beat it up.
- 1 cup coconut butter/coconut cream concentrate/coconut manna
- ½ cup coconut oil
- ¼ cup honey
- ¼ cup freshly squeezed orange juice
- ½ tsp orange flavoring
- Put all the ingredient into a small saucepan
- Warm over low heat, whisking, until they coconut cream & oil have melted
- Pour it into a bowl and place it in the freezer for 20 minutes
- Use a fork, whisk, or electric beater to beat it up
- It will turn into thick, creamy, cream colored frosting
- Use it immediately
That’s some thick, creamy orange frosting.
Filed in: Desserts