My son turns three in just a few weeks and so I’ve been experimenting with different cupcakes and frostings for his special day. They grow so fast, no?! My daughter lost her top front tooth a few days ago and she REALLY looks big with that gap in there, I tease that she looks like a cage fighter. It’s funny…missing teeth are really only cute on kids don’t you think. Anyway, where was I here, oh yes, frosting. So you’ll see in the description that this is a cocoa free frosting. I’m not crazy here, bear with me. As much as my husband LOVES chocolate, it doesn’t love him. Chocolate is a trigger for his eczema. It’s not always bad, but he notices a connection. It was really bad when he was eating it every night and in large quantities (in the form of this chocolate bar) that he craves to no end). So who knows if chocolate will affect Ethan’s skin. I’m not willing to find out right now. We’ve made such great progress and to be quite honest, he’s never had it, so he doesn’t know what it tastes like. Ethan appears to really like my pineapple coconut cupcakes so I thought a chocolate-esque frosting would pair nicely. It’s pretty yummy and in the running. I wanted to share this frosting with you though, as it’s super good and such a nice alternative if you can’t have cocoa for some reason. It tastes a lot like chocolate to me. Scott doesn’t like carob, but he likes this (probably because of the maple syrup).
Ingredients
-1can full fat coconut milk (I use this brand for its superior coconut cream)
-3 tablespoons Grade B maple syrup
-3 tablespoons carob powder
-1/2 teaspoon vanilla
-1/4 teaspoon xanthan gum (or choice thickener)
How To
1. Place 1 can of full fat coconut milk in the coldest part of your fridge for at least 3 days (the longer the better). I have a bunch in there so I just take one out as needed. Work quickly and remove just the coconut cream from the top of the can. Add to bowl with above ingredients. Blend ingredients with hand held blender. This frosting stayed thick and holds together at room temperature.
Notes:
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