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This is a wonderful frosting for decorating cakes with. It is thick and creamy which makes it wonderful for piping. The frosting will also hold up well at room temperature (around 70 degrees F) for several hours. If your house is warmer than 70 degrees (F), keep the cake in the fridge up until serving time.
For the base of this recipe I use soaked cashews and Young Thai coconut flesh. Both give the frosting a beautifully smooth texture as well as structure. If you can’t get your hands on the coconuts, you can use all cashews. If you are not familiar with Young Thai coconuts, I have some reading material for you. There will be a pop quiz at the end… hehe Kidding. The Inside Scoop on Young Thai Coconuts.
Personally, these days… I am ordering my coconut flesh/meat and it arrives organic, frozen and I know exactly the amount I am getting when I place the order verses the guessing game when I purchase the fresh fruit itself. I order it through Exotic Superfoods and LOVE it.
Soaked cashews ~ soaking the cashews is key (!) and this step should never be skipped. Soaking causes the cashews to swell, giving a bit more volume for the money and it softens them which is vital when creating s creamy texture.
Young Thai Coconut flesh It is a healthy fat that also acts as an emulsifier, brining the recipe together. If you can’t find Young Thai coconuts you can use canned (full fat), but do your homework. Aim for organic, BPA free, and free of other ingredients.
Maple syrup ~ I used maple syrup because it is more alkalizing for the body than most other liquid sweeteners. You can use raw agave, coconut syrup or any other liquid sweetener that you like to use.
Vanilla ~ The role of vanilla in sweet goods is like the role of salt on the savory side: it enhances all the other flavors in the recipe. You can use vanilla bean (seeds only), powdered vanilla or vanilla paste.
Salt ~ I use sea salt in just about all of my sweet desserts. It elevates the sweet level.
Coconut oil ~ It is a healthy fat but also gives the frosting the overall body. Once chilled above 76 degrees it forms up, making this frosting perfect for decorating with.
Lecithin ~ This plays several roles and is a great support for all the other ingredients used. It is an emulsifier and thickener. After making this frosting, it will be very runny. Place in the fridge to chill and firm up. You can take it out at any time, depending on the consistency that you want for your dessert. If left at room tempurature for an extended period of time, it will start to soften to a point that it will lose its structure. Enjoy and have fun!