I didn’t realize it until I watched the footage of this episode, but I put one too many teaspoons of arrowroot powder in the frosting… Oops. I’m guessing that is why my frosting didn’t really get fluffy like frosting and was more like a creamy glaze (it was still delicious mind you, just not fluffy how I imagined it to be). Next time I make it, I’ll be sure to count my teaspoons more carefully.
Coconut Cream Frosting
- 1 cup Coconut Milk
- 1 cup Agave Nectar
- pinch Celtic Sea Salt
- 5 tsp Arrowroot Powder
- 1 Tbs Water
- 1 1/4 cup Coconut Oil
- In a medium saucepan: heat the coconut milk, agave and salt. Bring to a boil, and then back down to a simmer for 8 to 10 minutes.
- In a small bowl: combine the arrowroot powder and water to form a smooth paste.
- Pour the arrowroot paste into the saucepan.
- Mix them together.
- Bring it to a boil, briefly.
- Remove the pot from the heat, and very gradually add the coconut oil, or dump it all in at the same time and hope for the best.
- Blend them together. (I used a hand held blender.)
- Place the pot in the freezer for anywhere between 30 and 80 minutes, until the frosting solidifies and turns opaque and white.
- Remove from the freezer, and blend it again until it’s fluffy. (Mine did not really get fluffy, it got smooth. Like a glaze.)
- Do with, what you will. Or smear it on the shortcake.
- 6 Tbs Coconut Oil (melted)
- 6 Large Eggs
- 4 Tbs Agave Nectar
- 1/2 tsp Salt
- 1/2 tsp Vanilla Extract
- 1/2 cup Coconut Flour
- 1/2 tsp Baking Soda
- Preheat the oven to 400F.
- Grease and flour the muffin pan with coconut oil, and coconut flour.
- Melt the 6 Tbs coconut oil on the stove at a very low heat.
- Pour 6 Tbs into a medium bowl.
- Mix together the eggs,agave, salt, and vanilla. (The coconut oil will begin to re harden. Don’t panic. Just blend it all as well as you can and move on).
- Mix in the coconut flour and baking soda.
- Pour the batter into the muffin pan. Fill each one up about half way. You should get between 9 and 12 shortcakes (I only got 9).
- Bake for 14 and 16 minutes.
- Take them out of the muffin pan (I used a fork). And let them cool for 10 to 15 minutes.
This recipe is an adaptation of one from “Cooking With Coconut Flour” by Bruce Fife
Wash and cut strawberries. I used 1/2 a lb.
- Cut the shortcake in half
- Smear frosting on the cut sides of the shortcake.
- Place cut strawberries in the middle
- Put top the half of the shortcake on top of the other one, making a sandwich.
- Smear frosting on the top
- Place a few strawberries on top of that.
Leftovers: FYI, Where and Why
- Coconut Flour: The cheapest way to get coconut flour (I’ve found) is to get it online at Tropical Traditions. The direct link:
Coconut flour is high in protein and in fiber. It’s slightly sweet, and it smells more like coconut than it tastes. It’s a great flour for those who can’t eat almonds or gluten.
- Coconut Oil- I’ve been using coconut oil in my baked goods lately as a replacement for butter. It’s sort of a pain to work with since it is so sensitive to the temperature and will solidify if you mix it with something cool (like say, eggs). But so far, that hasn’t made a difference in how the end result tastes. So, I recommend it.
- Arrowroot Powder- I recommend that you buy arrowroot powder online. I get mine from More Than Alive. This is the direct link:http://www.morethanalive.com/Arrowroot-powder?s=arrowroot%20powder
Arrowroot powder is a great thickener. And it’s a great egg replacement for those of you who are vegan. It’s minimally processed, doesn’t seem to taste like anything, and is helpful for digestion. It’s a good product to replace corn starch with (if you’re looking to avoid corn, which I am).
Sigh….. And now I’m hungry.
Filed in: Desserts