Coconut Pecan Fudge Frosting

Vegetarian
Vegan
Dairy Free
Health score
1%
Coconut Pecan Fudge Frosting
30 min.
8
321kcal

Suggestions


Indulge your senses with a delightful twist on traditional frosting that brings together the rich flavors of coconut and pecans in every bite! Our Coconut Pecan Fudge Frosting is not just a treat for the taste buds; it's also a celebration of dietary inclusivity, making it perfect for vegetarians, vegans, and those looking for dairy-free options. This decadent frosting elevates any dessert, be it cupcakes, brownies, or even a simple slice of cake.

With a preparation time of just 30 minutes, you can whip up this luxurious concoction that features the perfect balance of sweetness and richness. The brown sugar and creamy coconut milk meld together beautifully, creating a fudge-like base that's both thick and velvety. Adding in the toasted pecans and shredded coconut enhances the mouthfeel and gives a delightful crunch that contrasts wonderfully with the smooth frosting.

Whether you're preparing for a special occasion or simply want to treat yourself, this frosting will not disappoint. Plus, if you're feeling adventurous, a splash of bourbon adds a sophisticated depth of flavor that will impress your guests. So grab your ingredients and make this Coconut Pecan Fudge Frosting the star of your dessert table—you won't regret it!

Ingredients

  • Tbsp bourbon 
  • cup brown sugar 
  • 0.8 cup coconut milk 
  • Tbsp cornstarch 
  • 0.5 cup pecans coarsely chopped
  • 0.3 cup rice milk 
  • pinch salt 
  • 1.5 cups coconut or shredded unsweetened
  • tsp vanilla extract 

Equipment

  • bowl
  • sauce pan
  • whisk

Directions

  1. Whisk rice milk, cornstarch and salt in a small bowl.In a large, stainless-steel saucepan over medium heat, stir together the coconut milk and brown sugar.Cook, stirring occasionally, until mixture starts to boil. Turn down heat to low and cook, stirring occasionally, for 5 minutes.
  2. Whisk the rice-milk mixture once more, and slowly pour into the coconut-milk mixture, stirring constantly to incorporate.Stir mixture continuously, until it darkens, gets very thick and smooth, and cornstarch is cooked, about 6 to 7 minutes.
  3. Remove from heat and beat in vanilla and bourbon, chopped pecans and coconut.Stir until everything is coated and completely combined.Cool to room temperature before frosting cupcakes.

Nutrition Facts

Calories321kcal
Protein2.72%
Fat54.91%
Carbs42.37%

Properties

Glycemic Index
25.13
Glycemic Load
1.22
Inflammation Score
-1
Nutrition Score
5.976956507758%

Flavonoids

Cyanidin
0.66mg
Delphinidin
0.45mg
Catechin
0.45mg
Epigallocatechin
0.35mg
Epicatechin
0.05mg
Epigallocatechin 3-gallate
0.14mg

Nutrients percent of daily need

Calories:321.3kcal
16.06%
Fat:20.29g
31.22%
Saturated Fat:14.37g
89.8%
Carbohydrates:35.23g
11.74%
Net Carbohydrates:31.78g
11.55%
Sugar:28.61g
31.79%
Cholesterol:0mg
0%
Sodium:24.85mg
1.08%
Alcohol:0.81g
100%
Alcohol %:1.21%
100%
Protein:2.27g
4.53%
Manganese:0.94mg
47%
Fiber:3.45g
13.82%
Copper:0.28mg
13.75%
Iron:1.64mg
9.12%
Magnesium:35.53mg
8.88%
Phosphorus:74.87mg
7.49%
Potassium:204.12mg
5.83%
Selenium:3.85µg
5.5%
Zinc:0.76mg
5.07%
Vitamin B6:0.08mg
4.13%
Vitamin B1:0.06mg
3.74%
Calcium:36.35mg
3.64%
Vitamin B5:0.26mg
2.62%
Vitamin B3:0.35mg
1.73%
Folate:6.17µg
1.54%
Vitamin B2:0.03mg
1.53%
Vitamin E:0.16mg
1.09%