|Secret Ingredient Silky Chocolate Coconut Frosting|
|photo by recipe author|
Servings: Makes approximately 1.5 cups frosting
Preparation Time: 10 minutes
- 2 tablespoons Gold Label Virgin Coconut Oil, melted
- 1/4 cup Coconut Cream Concentrate
- 1/4 cup raw honey
- 1 cup pumpkin puree
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon Himalayan salt
Melt coconut oil in a small saucepan. Remove from heat and immediately add Coconut Cream Concentrate and raw honey to soften them, mixing well.
In a food processor, combine pumpkin puree, cocoa powder, vanilla, and salt. Add the melted oil, honey, and Coconut Cream Concentrate then blend until smooth and creamy.
Now it is ready to frost a cake or cupcakes, or transfer to a covered bowl and refrigerate until ready to use. Frosting will thicken when cold.
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