8 Tbsp(s)
1 cup
4 tsp(s)
1 pinch
1 Tbsp
1 1/4 cup(s)
8 Tbsp(s)
226 g
8 g
0.2 g
1 g
280 g
In a medium saucepan, heat coconut milk, palm sugar and salt.
Simmer for 8-10 minutes or until sugar has dissolved.
In a small bowl, combine arrowroot and water to form a smooth paste.
Pour arrowroot mixture into saucepan.
Mix contents of saucepan with a hand blender and bring to a boil, briefly
Remove pot from heat and very gradually blend in coconut oil
Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
Remove from freezer and blend again, until fluffy
Spread over cake or cupcakes.
Serving size:
Calories: 90.2
Omega-6 / Omega-3 ratio: 0 : 1
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