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Lemon Coconut Cream Icing

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a raw, healthy vegan Lemon Coconut Cream Icing

~ raw, vegan, gluten-free ~

This icing wears many “hats” when it comes to its full potential. For starters, it makes for a quick, easy, and tasty icing that is perfect for drizzling over raw pastries.  This would be divine over my Carrot Apricot Scones.

It would also be wonderful to pour over the top of a cake, allowing it to spill over the edges. Slide it into the freezer for about 10 minutes it sets right up due to the coconut butter.

Another great way that I have used this icing is as a Magic Shell. Do you remember that stuff from your childhood years? If you’re not familiar with it, it was a chocolate sauce that you would squirt out of a bottle onto ice cream. Due to the coldness of the ice cream, it would set up as a hard shell. This does the same thing. See the photos below.

I poured some over my Pineapple Mango Orange Ice Cream. Talk about a delicious pairing of flavors.

One last idea on how to use it to place it in a piping bag and use it to decorate any dessert with. There is a sweet spot in temperature as to when you can use it for this application. It can’t be too cold, or it will harden. It can’t be too warm, or it will be too liquidy. But it works. I have used it this way before.

The main thing that you need to know when mixing this together is to have all the ingredients at the same room temp. If you add anything too cold to coconut butter, it will seize up.

You can also change out the lemon oil and use any flavoring that you want. You can also use any sweetener that you want just make sure that it is light in color otherwise it will taint the color of the icing… which is fine if that is what you want. I hope you enjoy this simple recipe. Many blessings, amie sue

pouring Lemon Coconut Cream Icing over raw ice creamIngredients:

Yields 1 1/4 cup (depending on sweetener used)


  1. Soften the coconut butter and cashew butter by placing them in a large bowl with hot water.  Make sure the lids are on tight, so water doesn’t seep in.  Once you can stir it freely, it is softened enough to use.
  2. Place the coconut butter, cashew butter, hot water, lemon extract, and stevia in a small-bowled food processor, fitted with the “S” blade, and blend until smooth stopping to scrape down the sides.  I ran my food processor for 3 minutes.  (I timed it)
    • Instead of stevia try 2-3 Tbsp of your favorite liquid sweetener.  Keep in mind if the sweetener is amber-colored, it will affect the frosting color.
    • If you can’t eat cashews, replace them with more coconut butter.  The cashew butter gave the over-all flavor a delicate balance.
    • Instead of lemon extract ~ try using 2 Tbsp of fresh lemon juice… taste test.
    • Make sure that all the ingredients are warm to room temp. Coconut butter can seize up if mixed with other ingredients that are chilled.
  3. If you don’t have a small bowl attachment for the food processor, you can mix it by hand, but it might not come out as smooth.
  4. Decorate your sweet treat!
  5. Store leftovers in an airtight container.  Once placed in the fridge, it will get very firm.  This should keep for 5-7 days.

a spoonful of raw, vegan Lemon Coconut Cream Icing


a display of Pineapple-Mango-Orange-Ice-Cream-with-Lemon-Coconut-Cream-Icing


9 thoughts on “Lemon Coconut Cream Icing

  1. Naomi says:

    Hi Amie Sue! I am looking for a frosting that would resemble a cream cheese frosting with a coconut cream base. I searched your site and found this one calling for coco butter, which I only have a drop of. Which of your recipes would you recommend, or can I sub coco cream?
    Thanking you in advance.

    • amie-sue says:

      Hi Naomi…. first things first…. how did your cake turn out???? Don’t leave a girl hangin’g!

      Lemon Buttercream ~ https://nouveauraw.com/raw-recipies/frosting/lemon-cookie-frosting/
      Mascrapone Cheese ~ https://nouveauraw.com/raw-recipies/spreads-cheeses/raw-mascarpone-cheese/ (doesn’t use coconut in it, nuts though but it’s close to a cream cheese)

      Outside of that, I don’t have any recipes on-line with the base of coconut butter. Here is one that you can add any flavoring to if you want to try it. Good luck


      1/2 cup coconut butter/manna
      1/4 cup raw agave nectar
      1 tsp vanilla extract
      1/4 cup nut milk


      Blend together until creamy. It will firm in cooler temps. If you need it thicker at first to spread it and hold its shape, place in fridge for a bit. If it gets to cold, warm in a hot water bath.

  2. Naomi says:

    Dear Amie Sue, do you really want to know?
    The huge quantity of almond flour I had prepared and dehydrated for 2 days for the tiramisu that I kept you up with last week, well, it went moldy on me… I’m a busy lady and am not one to dwell on failure. I quickly improvised a vegan gluten free spice layer cake. I used this frosting, which was perfect, and topped it with sliced persimmons. Voila, birthday cake!
    Maybe I was a bit careless in checking for dryness before removing from the dehydrator? I could have been less hasty in spreading it out on the trays. (It wouldn’t budge so I left it as an uneven lump.) If I had only known…
    What I find most challenging about raw food is the timing and storage. If I had had more space in my freezer I might have left the almond pulp there until I was ready to make the tiramisu. Often when my fridge and freezer are brimming over and I don’t know where to stuff another bunch of kale, I’ll first take a grattitude pause, then I think, if this is a much healthier way to eat, there’s gotta be a better way! This comedy is repeated several times a week. Raw food pre-prep is a mystery that I may not crack until I have more storage space. Where do you put all those nuts and keep them fresh? I’m dreaming of a walk-in for dips, cheeses, salad greens, crackers, cheesecake, milk and all the rest of my family’s cooked food supplies. This is getting out of control!
    BTW, I enjoyed the large quantity of almond milk all week. And after reading your link on carrageen I no longer consider boxed almond milk an acceptable convenience food.
    Soaking almonds again for another try tomorrow, needing some encouragement..:)

    • amie-sue says:

      Of course I wanted to know. :) I have been thinking about you daily….wondering and wondering. First of all, nice save and I applaud you for moving forward and making the best of the situation. Secondly, I am sorry that your almond flour went moldy, ack! I know how much time and effort you were putting into doing this and I know your heart must have sank instantly. I have a question though… why were you dehydrating the almond pulp? The recipe calls for moist almond pulp, says nothing about dehydrating it. We can’t undo things so we have to hold our head up high and learn from everything we can. Don’t give up Naomi… I have had my fair shares of mistakes in the kitchen. I am forever in the midst of recipe developing/experimentation and with that I run the risk of things not always turning out as expected. But I learn and get better from each trial. You will too!

      You mentioned that you find it challenging when it comes to timing and storage. I would love to help you with this. Can you share with me what your diet looks like (are you vegan, vegetarian, 50% raw, etc?) How many people do you prepare foods for? What is your lifestyle like? You can answer me in email if you wish. [email protected]. We can create a dialogue which will help both of us in creating a less stressful approach to adding in more healthy foods into your diet and kitchen. hehe I know what it is like to open the fridge door, quickly shove a bag of greens in there, slip a carrot in that tiny slot on the bottom shelf and slam the door shut, holding it while my husband duct tapes it shut. hahaha Ok, maybe it’s not that dramatic but close. I ended up purchasing a second fridge and freezer but I know that isn’t always feasible.

      As far as where I keep my nuts… in the fridge or freezer. Which ever lends me to the most space at the time. I place them all in 1/2 gallon mason jars. If you know you are going to use the nuts soon, you can keep them in the pantry. Except I would always keep macadamia and brazil nuts in the freezer since they are the highest in fats, which can do rancid.

      You can’t give up… look at what you have learned already through this process. Pointing out one thing since you shared…. you have come to appreciate raw nut milk!! It has turned you from making future purchases of boxed! that alone is a win my dear Naomi. :) I am being sincere. We can’t discount anything! Keep in touch please.

  3. Naomi says:

    Amie Sue, I really don’t know what happened. I think I got intimidated by the huge quantity of cashews and then the almond pulp in the tiramisu. And then combined that with quantities of almond pulp that I wanted for cracker making. I was trying to cram too much pre-prep together and overlooked the “moist” part of the recipe. I feel really silly. It’s from the mistakes that we grow, right? Anyway, thanks for the encouragement and I would love to correspond with you by email.
    Presently, I have a standard double doored combo fridge/freezer that I purchased this year and a chest freezer that is only good for tossing bags of unbreakables into. I am considering getting an additional fridge or freezer in the next few months. Not sure which one though. I will be in touch soon.
    Have a good night!

    • amie-sue says:

      It’s understandable Naomi. It can get out of control when you have many recipes going at once. Many times I have my counter lined with bowls, soaking nuts, flax seed, buckwheat, etc (and multiple ones too) and I would get myself confused. So I stared to attaching sticky notes to each container just to keep me thoughts straight. You will be a pro in no time. :)

  4. what type of clear liquid sweetener would you suggest? Also what pipe size can I use to frost the ginger bread man? Will the icing immediately dry?

    • amie-sue says:

      Good evening,

      If you don’t want to use the Stevia, I would go for a light amber raw agave if you want to keep the icing as light as possible. As far as the piping tip goes, it depends on how you want to decorate with it. For outlining and small decorations, I would use a really small one. The icing dries nicely, to speed it up pop it in the fridge or freezer to set. In there it would take maybe 5 minutes (depending on how thick it is). Blessings, amie sue

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