This frosting/icing is a perfect complement for “crazy cake”. It has a nice light chocolate flavor and the coconut provides a nice texture contrast. It has very little sweetener and oil/butter, in high contrast to most traditional frostings/icings which are based on fat and sugar. The consistency is similar to pudding- in fact, my husband declared he wanted to sit down and eat a bowl of the frosting!
1 1/2 cup non-dairy milk
1/4 cup brown rice flour
3 Tbsp. oil/butter
1/4 cup honey, agave or maple syrup
2 Tbsp. cocoa powder
1/2 cup shredded coconut
1/4 tsp. sea salt
Blend all ingredients (except for coconut) in a blender and then simmer until thickened in a small saucepan. Allow to cool before mixing in coconut and frosting cake.
Variation: add 1-2 tsp. of a grain-based coffee substitute (like Roma or Pero) for a cocoa-mocha flavor.
© 2010 Kim Wilson, www.simplynaturalhealth.com/recipeblog