Lemony Coconut Rough Frosting
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, NUT FREE, REFINED SUGAR FREE, PALEO, AIP, VEGAN
I've had a hankering for something gently sweet with a subtle lemony freshness. If you're a fan of lemon sweets then I think you'll know precisely what I mean.
Anyway, when my birthday came around I decided that I would create a little something that would fill the sweet lemony void that had been waiting patiently in my belly. Most definitely a perk of making your own birthday cake!
This Lemony Coconut Rough Frosting is pleasingly simple to make, it contains no weird, hard-to-find ingredients, ingredients that are probably happily sitting in your pantry right now! It is superbly allergy friendly and is delightfully delicious!
If you love a good old fashioned lemon slice and can't' say no to a charming coconut rough then I can just about guarantee that this frosting will put a great big smile on your face.
I hope you love it!
Recipe
1 1/4 cup desiccated coconut*
2 tbsp coconut oil (melted)
4 tbsp maple syrup
2-3 tbsp lemon juice (more or less to taste)
Method
Pop your desiccated coconut into a food processor (or high speed blender) and blitz until your coconut is well pulverized and sticking together. You may need to scrape down the sides of your blender a couple of times between blitzes to achieve the desired consistency.
Next pop the remaining ingredients into your blender and blitz until your frosting is well combined.
Don't fret if it looks a little darker in colour than expected, it will brighten up once the oil sets.
Now spoon your frosting into a jar and then pop it in the fridge for 20 minutes or so, this will allow the coconut oil to firm up a little and make for easier spreading onto your baked treat.
If your frosting sets too firmly in the fridge simply bathe the jar in a little hot water for a few minutes (or zap it in the microwave for a few seconds) to soften.
We enjoy this gently lemony frosting on top of a simple banana cake...or you know, straight off the spoon!
