Let’s get nutty…coco-nutty that is! All things coconut have been the rage in the past few years, especially in the Paleo and Whole 30 worlds. These coconut foods are great substitutes if you are avoiding certain food groups, whether it’s because of an allergy or an eating lifestyle. Avoiding soy? Use coconut aminos in your Asian cuisines. Eliminating dairy? Coconut milk is your answer. This canned milk can be found in the ethnic foods aisle in most grocery stores. And let me tell you, I have used it to cook nearly everything. Want a dairy-free creamy soup? Coconut milk. How about a dairy-free, Paleo chocolate frosting? Coconut milk. Want to avoid all the chemicals of artificial coffee creamers, or half and half in your morning cup of Joe? Coconut milk (well, the “cream” of the coconut milk).
Coconuts (not just coconut milk) have proven to benefit our bodies inside and out. If you google the benefits of coconut approximately 58,231,475,223,597,453,213,189 benefits are listed. Okay…maybe not this exact amount of benefits, considering I can’t even read this number, nor do I even know if this is an actual number. Hey, don’t judge! I’m a personal chef, not a mathematician! Now back to coconuts…
Coconut milk is especially healthy because of its nutrient-dense fat. So why the heck is there original or “full fat” coconut milk and a “lite” option? And why have I never ever seen a recipe that calls for lite coconut milk? In fact, 9 times out of 10, the recipes specify to use full fat. Well, after some research I have discovered that full fat coconut milk is the best option, even if you are someone who is trying lose some L-Bs!
Lite coconut milk is coconut milk with water added, but unfortunately, some brands are throwin’ emulsifiers in there, too. Emulsifiers are chemical additives that prevent the cream of the milk from separating at the top. When using the lite version, you are basically using watery coconut milk with chemicals as opposed to just coconut milk found in the original versions…definitely not what you should be using to make that Paleo frosting.
Ultimately, lite coconut milk is one of those fake healthy foods. You assume you are doing right because it’s dairy-free, Paleo and Whole 30 approved, and the lite is an added bonus. WRONG!! Buy full-fat! And guess what else? Buying full-fat can help you save some of that hard-earned moolah! If you prefer, you can water down the full-fat version yourself and actually get the equivalent of two cans of coconut milk!!
Below is a recipe I use for Paleo chocolate frosting…just remember, as I often tend to forget this, don’t eat it all before the cupcakes are cooled! I’ve had this tried and true recipe for so long that I forget its original source. Feel free to Google or Pinterest search and find a million other variations!
Paleo Chocolate Mousse Frosting
Yield: 3 cups of frosting, enough for one 9” double layer cake or 15-18 cupcakes
Ingredients
1 cup coconut cream, or 1 can (13.6 oz.) of chilled coconut milk (see note below)
1/3 cup honey
1 tsp pure vanilla extract
2 tablespoons cocoa powder
Directions
Note: If using coconut milk, place can in refrigerator for at least two hours before making mousse to allow coconut cream to separate. Open chilled can and scoop out the cream that has separated and floated to the top. Save or discard the remaining water.
- Combine coconut cream, honey and vanilla extract in a large bowl.
- Using an electric hand mixer, mix together on high speed setting for about one minute.
- Add cocoa powder, 1 tablespoon at a time, mixing on medium speed to combine until mousse becomes thick (like whipped cream).
- Keep chilled until ready to serve.
Enjoy as a dessert on its own, as a frosting for cake/cupcakes, or spoon on top of fresh berries.
Click here for a printable copy of the Paleo Chocolate Mousse Frosting Recipe
