Coconut Cashew Frosting

Coconut Cashew Frosting

This is a play on my vanilla cashew frosting with the addition of CREAMED COCONUT! Now, this is not the same thing as coconut cream… I bought a 6-pack of Let’s Do Organic creamed coconut in tetrapak boxes and opened it up to find that it’s almost exactly like Artisina coconut butter, but, thinner & creamier. It’s actually really good! I instantly knew this jam had to go into some cashew frosting. It didn’t hurt that I had made whoopie pie sandwich cakes the night before, so, I already had the perfect vehicle ready & waiting for my coconut cashew frosting. It was approved by 4 non-paleo, slightly picky eaters and deemed “really good”. I know I’ve done something right when my non-paleo family members tell me it’s good, and, according to them, this coconut cashew frosting won’t disappoint!

Coconut Cashew Frosting
  • ¾ cup raw cashews
  • ¼ cup creamed coconut (from a box - I use Lets Do Organic)
  • 1 tbsp +extra as needed almond milk
  • 1 vanilla bean pod, scraped, 1 tsp vanilla bean paste or 1 tsp vanilla extract
  • 2-3 tbsp honey OR maple syrup
  • ⅛ tsp sea salt
  1. Blend all ingredients together in a Vitamix/high speed blender until thick & creamy frosting consistency.
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Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

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