An easy white frosting recipe that didn’t use confectioner’s sugar has eluded me for several years. Last night, after reading a “recipe” on FB for frosting using instant pudding, I realized I could use gelatin to stabilize coconut cream. I combined aspects from my Agave Marshmallow recipe and my Whipped Coconut Cream recipe. I tried it this evening and it worked better than I expected. I sweetened it with xylitol, a sugar alcohol that doesn’t affect blood glucose levels and doesn’t have the bitter aftertaste of stevia. Alternative sweeteners should work. Agar agar powder is a vegan alternative to gelatin but I haven’t used it enough to be comfortable with it.
1 can coconut milk, chilled in the refrigerator at least 8 hours
1 packet (0.25oz) powdered gelatin
2 Tbs xylitol
1 tsp vanilla extract
Punch a hole in the bottom of the can of coconut milk and drain off the thin coconut water into a small bowl. When it becomes opaque white and is the consistency of heavy cream, remove the top of the can and spoon out the coconut cream into a mixing bowl. Sprinkle the powdered gelatin evenly over the coconut water in the small bowl. Let stand at least one minute. Heat the bowl of gelatin in the microwave for 30-60 seconds, stirring it at 10 second intervals, until the gelatin is melted. With an electric mixer or a stand mixer, whip the coconut cream on medium speed. Add gelatin, sweetener and vanilla extract after several minutes. Mix until frothy white and pour into a medium bowl. Chill for at least 30 minutes before using. Stir well prior to frosting baked goods.