Lemon Coconut Frosting

photo by recipe author

Servings: 1 cup
Preparation Time: 10 minutes + 6 hrs chill

6 tablespoons coconut oil, melted
1/4 cup almond milk, at room temperature
3 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons coconut flour
1 tablespoon fresh lemon juice

Combine all ingredients in a blender and blend until thick and creamy, about 1-2 minutes. Transfer to a bowl, and allow to set in the fridge for 6 hours. It will thicken up with chilling!

Note: Measure your coconut flour by scooping the measuring spoon into the bag, then leveling off each tablespoon using a knife. Coconut flour is very absorbent, so you want to make sure you measure it correctly!

Also, don’t be tempted to skip the blender. I’ve tried whisking this mixture together by hand, and it will NOT work.

Spread onto your favorite cakes, or cookies, and enjoy!

Recipe submitted by Megan, Glendale, CA

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Published on April 4, 2012

(6 votes, average: 4.30 out of 5)

4 Comments

Marilyn April 29, 2013 at 12:58 am - Reply

I made this frosting, using a food processor… it was thickening even prior to refrigerating.   When I tried to use it to frost cupcakes after refrigeration, it was very hard, and very grainy and crumbly, no way could it be used for frosting.   What did I do wrong?   Did I not mix it long enough?  Thanks for any suggestions…

judy April 8, 2012 at 1:53 am - Reply

i just made this to go on an almond flour cake i made for easter dessert tomorrow.  it is very yummy!  i did it without a blender in a large size custard cup, using a small wisk.  1st the coconut flour-then vanilla and lime juice-mix-then agave-mix-milk-mix and then the melted oil-2 T at a time.  chilling now, but i think i could’ve put it on cake as is. this is really good and so easy-will try w cocoa pwd+extra milk next time.  thanks!

Lizzie April 6, 2012 at 9:05 pm - Reply

I made this today.
You need the vanilla and lemon juice for the liquid–if you don’t like the lemon you can add more vanilla or extra milk.

I used kefir for the milk and it’s just fine–mine tastes a bit like cream cheese. 

I did add a little extra kefir for liquid. It tastes just slightly gritty like the coconut flour but it’s pretty good.

Oh I used 3 Tb xylitol ground in the coffee grinder since I don’t do sugar or honey

Erica April 6, 2012 at 10:14 am - Reply

How important is the lemon juice and vanilla?  Are they included solely for flavor or do they serve another purpose in the recipe?

Also can I substitute almond milk with coconut milk or another non-dairy milk?  Lastly, will any thicker, liquid sweetener work?

Thanks!

Lemon Coconut Frosting