Lemon Coconut Glaze (Nut-free, Vegan)

coconut flour carrot cake with lemon coconut glaze
This glaze is a quick and easy topping for your favorite cake or bars. Made with fiber-rich coconut butter and naturally sweetened with maple syrup, it’s a healthier alternative to traditional icings made with powdered sugar!

Lemon Coconut Glaze:
Makes about 1 cup

Ingredients:

1/2 cup coconut butter* (homemade or store-bought)
3 tablespoons maple syrup
2 tablespoons coconut oil
1/4 cup water
1 tablespoon lemon juice

*Coconut butter is coconut meat that has been ground into a smooth and creamy butter, and it is also sold under the name “coconut manna.”

Directions:

Combine all of the ingredients in a high-speed blender and blend until completely smooth. Feel free to adjust the flavor or texture as desired– you can taste as you go! Spoon the glaze over your favorite cooled cake, cupcakes, or bars just before serving. Leftover glaze can be stored in the fridge for up to 4 days.

5 from 1 vote
Lemon Coconut Glaze (Nut-free, Vegan)
Prep Time
5 mins
Total Time
5 mins
 

A quick and easy glaze that is naturally sweetened and loaded with fiber.

Course: Dessert
Cuisine: American
Keyword: Lemon Coconut Glaze (Nut-free, Vegan)
Servings: 12
Calories: 72 kcal
Author: Megan Gilmore
Ingredients
  • 1/2 cup coconut butter
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1/4 cup water
  • 1 tablespoon lemon juice
Instructions
  1. Combine all of the ingredients in a high-speed blender and blend until completely smooth. Feel free to adjust the flavor or texture as desired-- you can taste as you go! Spoon the glaze over your favorite cooled cake, cupcakes, or bars just before serving.
  2. Leftover glaze can be stored in the fridge for up to 4 days.

Note:

If you have a high-speed blender, like the Vitamix, you can use 1 cup of shredded unsweetened coconut instead of the prepared coconut butter called for in this recipe. Simply blend the coconut butter, along with the 2 tablespoons of coconut oil first, until a smooth butter is created, then add in the rest of the ingredients and blend again to create the glaze.

Enjoy!

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Comments

Berneda

Oooh, another recipe to try. Can honey/stevia take the place of the maple syrup, and if so, what are the measurements? Thank you.

Cindy

Hi Megan! Thanks again for another great recipe. I love the way you put notes at the bottom i.e. the one about coconut & water for coconut butter – that is so helpful and thoughtful of you! Thanks Megan!

On another recipe-your kale & peach dressing-that is sooooo good! I got a couple peaches at the last of the season this week & made it one more time. My husband loves it. In fact, his comment was “this is like heaven, it’s so good.” Thank you Megan! June is a long time to wait for your cookbook!!!

Linda

I served this over GF pancakes and a little maple syrup. I added a little lemon zest for extra lemon flavor. Yum!

Marie

This glaze is absolutely delicious and so easy to prepare!

Anna ONa

Hello,
This seems delicious! Beautiful photos!

I am searching for a vegan coconut topping for cookies, a topping that would harden like glaze and stay this way when vacuum-packed… Is this frosting hard enough, or just soft and melting fast?

Thank You in advance, –
Anna Ona

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