Since we had salads yesterday, how about some rich, creamy frosting to celebrate the weekend?
Sounds balanced to me. 
This frosting was inspired by Babycake’s vanilla frosting recipe, but avoids the complicated, hard-to-find ingredients–> like dried soy milk powder. Who in the heck keeps dried soy milk powder in their pantry?
Not me.
I do, however, hope you have some coconut flour around the house, because you will need that. Lucky for us, coconut flour is everywhere these days! (I assume we have the Paleo trend to thank for that.) You can find it on Amazon, at Whole Foods, and at many other local health food stores.
(Another incentive to keep coconut flour on your hands? Peanut Butter Balls. ‘Nuff said.)
Now, let’s make some frosting.
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[print_this] Vegan Lemon Coconut Frosting
makes about 1 1/2 cups, enough to frost 12 cupcakes
adapted from Babycakes
Ingredients:
6 Tablespoons coconut oil, melted
1/3 cup almond milk, at room temperature
3 Tablespoons honey (or liquid stevia, to taste)
1 teaspoon vanilla extract
2 Tablespoons coconut flour
1 Tablespoon fresh lemon juice
Directions:
This recipe couldn’t be any easier, but it does involve some patience. First, you’ll need to measure all your ingredients and throw them into a blender.
Measure your coconut flour by scooping the measuring spoon into the bag, then leveling off each tablespoon using a knife. Coconut flour is very absorbent, so you want to make sure you measure it correctly!
And whatever you do, don’t be tempted to skip the blender. I’ve tried whisking this mixture together by hand, and it will NOT work.
Note the consistency before blending:
Looks like runny milk, right?
And after blending:
So much thicker and creamier! This is a good time to taste-test your frosting, and make any adjustments that you like.
Looks like frosting, doesn’t it? But, we’re not quite done yet.
Transfer the frosting to a bowl, and allow to set in the fridge for 6 hours. Yes, you heard me. SIX HOURS.
That’s where the patience part comes in.
I’m not good at the whole “patience” thing, so I placed my frosting in the freezer to speed things along, stirring about every hour. It still takes a while, but the frosting set a little faster this way. Once your frosting is nice and thick, it’s ready to use!
I transferred mine to a plastic bag fitted with a frosting tip, and frosted a batch of grain-free Lemon Coconut cupcakes. Before it sets completely, I think it would also make an amazing glaze over a bundt cake! I’m adding that to my ever-growing “to try” list.
I can’t even tell you how good this is.
You’ll just have to try it for yourselves!
©Detoxinista.com
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If you don’t feel like baking and frosting cupcakes, I’m pretty sure these would make awesome frosting shots, too.
Not that I would know. 
Wow, I can’t wait to try this recipe…I love that you don’t have to use powdered sugar..I have been in search of a recipe like this one!!!
I love the new header!! Your blog is so festive!
Thanks, Ali!
Oh wow, 6 hours.. I’m going to need LOTS of distractions in order for that to happen!
Sounds awesome Megan!
It didn’t happen for me– I enjoyed a muffin with the un-set frosting drizzled all over it, just to tide me over.
I have been waiting for a frosting recipe like this!
Could one potetially sub the coconut flour for peanut flour to make a peanut butter frosting?
<3
That is a BRILLIANT idea. I’ve never tried peanut butter flour, but I think it’s worth a shot!!
Hi
I hear you on the Babycakes frosting recipes. I love those cookbooks but not the frosting recipes. I have lots of healthy chocolate frosting recipes (hats off to cocoa that easily covers up the taste or color of “odd” frosting ingredients).
This looks like a great white frosting to bookmark!
thanks
wow…this is a perfect icing recipe!! never thought you could make it with coconut flour. looking forward to trying this!
I would definitely tip back a shotglass full of this icing. Yum.
If you freeze your frosting even longer, it makes a really nice semi frozen treat (I heard someone equate it to gelato). I actually used a mini ice cream scooper and had little frozen frosting truffles.
Oh my gosh, that sounds AMAZING.
You just made my day! I’ve been looking for things to make with the bag of coconut flour I have – and these cupcakes are just the ticket! Can’t wait to make these!!!!! Reading Hunger Games and eating cupcakes, sounds like a good weekend to me!
Sounds like the PERFECT weekend.
Hope you enjoy it!
Gah I need to go get some more coconut flour! This looks ridiculously good – like eat from a bowl good.
[...] Coconut Lemon Frosting over at The Detoxinista [made with coconut flour! paleo friendly ] [...]
Looks delicious! Any chance it can be made without coconut flour or any flour?
I haven’t had any success with that yet, but I’m not giving up.
Let me know if you have any luck!
Lovely recipe
Thank you! I’m curious, what do you think of the baby cakes cook book? Does it use a lot of soy based ingredients?
I really enjoyed a lot of the vegan baked goods from the book– the pumpkin bread, scones and muffins were all a huge hit in my house! The frostings were the only problem I had, since they did call for the dried soy milk powder, but with a little experimenting, I figured my way around it.
I made this on a birthday cake I made for my boyfriend it was soo good thank you for the recipe Im allergic to soy, gluten and my boyfriend is on the candida diet. This was perfect just switched out the sugar with Truvia worked great on the coconut almond birthday cake.
I’m so glad it worked well with the Truvia! Thanks for letting me know!
I tried your recipe – also saw it on the Tropical Traditions website – it is amazing! I forgot the almond milk and had only a tiny amount of coconut flour left…So I added some shredded coconut flakes and it turned out really creamy, lemony and YUMMY! Thanks a million, Megan
)
[...] the frosting, I used the Detoxinista’s Vegan Lemon Coconut Frosting but I didn’t refrigerate it for 6 hours like the recipe stated. Actually it turned rock hard [...]
[...] also had recent good results with a vegan frosting recipe, but learned from the first batch that in place of lemon juice it’s best to add in 1 Tbsp of [...]
Megan, I tried this recipe using coconut butter instead of coconut oil.I used pumpkin spice instead of lemon. It became frozen just by putting it in the fridge. Maybe I should have not used coconut butter. I only have olive oil. But the tasted is still yummy!
The pumpkin pie flavor sounds delicious! If you let the frosting sit at room temperature for a while, it should thaw and become more fluffy!
Hi Megan! I can not seem to get enough of getting busy in the kitchen with your recipes and enjoying the results
3xYumm!
I have a question for you with this one though; I tried it and after blending the mixture, it became and stayed lumpy. Do you have an idea how come and how to solve it next time? Thank you so much in advance!
I’ve been searching for a vegan and healthy AND yummy frosting recipe, and this looks great!!! Can it stay out of the fridge, in case we’re giving frosted cookies away?
I would try a test-batch to see how it holds up. Mine started to get pretty soft after an hour or so, so I wouldn’t want them to melt everywhere!
[...] lemon coconut frosting is compliments of The Detoxinista. I doubled her recipe after realizing a single batch was not enough for the whole cake. I listed [...]
Do you think a regular blender would work or does it need the power that comes with a vitamix?
A regular blender would probably work for this one!
Ok, so I didn’t make the frosting, but I did make the cupcakes with lemon and honey like you stated. Holy yumminess! I think I need a bit more zest next time (used less than one medium lemon) but otherwise, a perfect recipe. I also threw together a homemade frosting using your idea of coconut flour, which I had never considered before. I tried a basic frosting recipe with a stick of butter and then used about 1/4 cup of the flour, some vanilla and liquid stevia. It wasn’t enough to taste great, so I did end up using about a 1/2 cup powdered sugar which did the trick. I figure, it’s still better than the two cups of sugar I would have used in the original recipe! Thanks so much for these great recipes…I’m officially hooked on your site.
[...] The original recipe comes from the Chocolate Covered Katie blog (which is an AMAZING resource for healthy vegan desserts!) and can be found here. I tweaked it a little bit to suit my taste (less sweet and a little dryer in texture) and also added a vegan coconut-lemon frosting (original Detoxinista recipe can be found here). [...]
[...] http://detoxinista.com/2012/03/vegan-lemon-coconut-frosting/ [...]
[...] steep. The cupcake recipe that follows was originally inspired by two great blogs: Paleo in PDX and Detoxinista and I’ve made some minor adjustments to help give your green tea intake a boost. If you haven’t [...]
[...] shown to help regulate genes that are involved in cancer development. (Thanks to Paleo in PDX and Detoxinista for recipe [...]
Hello, this type of frosting using coconut has a gritty taste, like smooth grit. It’s the coconut flour. I have a blendtec blender and I couldn’t get it to be smooth. This is the second frosting I tried to make with coconut flour. I love lemon and so wanted to put this on my healthy cupcakes.
Thanks,
Yoli
[...] adapted from The Healthy Chef’s naked chocolate cake recipe and the frosting was adapted from The Detoxinista’s lemon coconut [...]