Tuesday, November 11, 2014

GAPS-Friendly Coconut Pecan Frosting

After searching for a recipe for coconut pecan frosting, I realized that  many of them called for a can of sweetened condensed milk.  At that point, I decided I could do better than that!  Here is my GAPS-friendly version.

1 cup coconut milk
1/2 cup ghee (see below)
4 egg yolks
2/3 cup honey 
1 tsp vanilla extract
2 1/3 cup shredded unsweetened coconut
1 1/2 cups chopped pecans

Heat coconut milk, ghee, egg yolks, and honey in pot over medium heat.  Cook until thick and bubbly, stirring constantly, for about ten minutes.

Remove from heat.  Stir in vanilla, coconut, and pecans.  Allow to cool before spreading on cake or brownies.







3 comments:

  1. this looks like a great substitute for German Chocolate Cake frosting! thanks for posting on the yahoo group.

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    1. You are welcome! I am always looking for ways to replace sugar for raw, local, organic honey in the recipes I find. Enjoy!

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