Recipe: Coconut Pecan Frosting GAPS Legal
 
 
Frosting for cupcakes or cake.
Author:
Recipe type: Chocolate, Dessert
Serves: Frosting for 6 cupcakes
Ingredients
  • ¼ cup coconut cream (this is the cream that hardens and rises to the top of canned full fat coconut milk)
  • 4 T. butter
  • 3 T. honey
  • 2 egg yolks, beaten
  • ½ t. vanilla extract
  • ½ cup chopped pecans
  • ½ cup flaked coconut
Instructions
  1. Add the coconut cream and honey to a shallow pan and begin to heat on medium heat.
  2. When the coconut cream, butter, and honey are melted, mix together with a whisk and add the beaten egg yolks and vanilla extract.
  3. Bring to a boil and stir constantly with a whisk for 5 to 7 minutes.
  4. The frosting will begin to thicken and the color will turn darker.
  5. Take a whiff of the boiling mixture and you will also notice it has started to smell like caramel.
  6. Remove from heat and allow to sit for ten minutes.
  7. Do not stir once you remove it from the heat!
  8. The mixture will separate completely if you disturb it before chilling.
  9. Place the pan into the refrigerator and allow to chill completely.
  10. Remove from the refrigerator and stir in the pecans and flaked coconut.
  11. The mixture will be very stiff.
  12. Allow to come to room temperature before spreading on cupcakes or a single layer cake.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2012/02/recipe-coconut-pecan-frosting-gaps-legal/