Light, creamy, and just a little sweet, this delicate frosting perfectly compliments more decadent flavors like chocolate and coffee. I used this on top of Paleo Mocha Coconut Frappuccino Cupcakes!
Yield Enough frosting for 15-20 cupcakes
3/4 cup of palm shortening
1/3 cup of coconut nectar (can be substituted with honey or maple syrup)
2 tablespoons of arrowroot powder
2 tablespoons of coconut flour
2 tablespoons of full-fat coconut milk
1 teaspoon of coconut extract
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
A generous pinch of salt
In the bowl of a stand mixer, beat together the palm shortening, coconut nectar, arrowroot powder, and coconut flour on high speed until light and fluffy, about 3 to 4 minutes.
To the frosting, add in the full-fat coconut milk, coconut extract, vanilla extract, cinnamon, and salt. Keep beating on high for a minute or two more, then taste and adjust the flavor.
Scoop the frosting into a pastry bag or a large ziploc bag with a corner snipped off. Secure the bag, push the frosting to the bottom, and twist the top.