Wonderful, thick and delicious coconut and powdered milk frosting. You need only 5 ingredients to make it. It is vegetarian, gluten-free and ridiculously easy to make.
This recipe comes from my Mum’s notebook. My mum was making this frosting since I remember and using it in her wonderful desserts.
So, without a further a-do, I am sharing the recipe for the best and bloody amazing coconut and powdered milk frosting. Thank me later!!!
How to make coconut and powdered milk frosting.
Basically, the only thing you need to do is to add all the ingredients together (without powdered milk) mix, and bring the mixture to boil. Then add powdered milk and the amazing frosting is ready. But there are few important tips you should know:
TIPS:
- Use a full fat coconut milk for the best results. I tried using a reduced fat but the results were not that good as frosting was quite loose.
- If you do not have coconut milk, you can substitute it with a normal milk, ideally full fat or semi-skimmed.
- I used a standard desiccated coconut ( as you can see in the photo). I have not tried to use a coconut flour as a substitute or a sweetened desiccated coconut so I can not advise if these replacement would work.
- It is important to bring all the ingredients to boil and cook for about 10 minutes.
- I order to get rid of lumps, use a flat spatula to stir in powdered milk. Keep pressing the lumps on the side of a pot and them lumps will break.
- You can control the consistency of this frosting by adding more milk if the frosting is too stiff or add more powdered milk if you want to thicken it.
This recipe makes about 500g of frosting, but of course you can half it if you want.
What does coconut and powdered milk frosting taste like?
This frosting tastes lush. It is milky and full off coconut flavour. The texture is nice and thick with a prominent coconut pieces. It want to point out that this is not a smooth frosting.
How to use coconut and powdered milk frosting.
I love using this coconut and powdered milk frosting to decorate cupcakes, cookies or cakes. I also use it as a filling in my:
Coconut and raspberry macarons
Polish coconut wafers
Orzeszki – Polish walnut shaped cookies filled with buttercream
I will not be shy here and will admit that I ate a whole portion of this super tasty frosting many times. It just soooooo good, I can not help it. Once, you try it, you will know what I am talking about.
If you are looking for more frosting recipes I can highly recommend you the following:
Goat cheese buttercream frosting
Powdered milk and coca frosting
Toasted walnut buttercream frosting
Click this link to see all my frosting recipes.
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – adapted from my Mum’s notebook.
Smacznego
Coconut and powdered milk frosting
Wonderful, thick and delicious coconut and powdered milk frosting that can be used to fill the cakes, cookies or eaten with a spoon.
Ingredients
Instructions
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Add coconut milk, butter, sugar and coconut into a medium pot, stir and bring to boil. Cook for 10 minutes and keep stirring so the mixture does not burn.
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When mixture is ready, let it cool down for about 15 minutes.
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Add half of the powdered milk and using a flat spatula stir the powdered milk in. You will see lumps of powdered milk but do not worry. Just keep pressing the lumps to the side of the port and brake them with spatula.
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Then add the remaining powdered milk and follow the same step.
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When frosting is ready, let it cool down completely.
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Store it in a fridge in an air-tight container for up to a week. You can also freeze it for up to 6 months. Use an air-tight container as well. To defrost it, just take it out from a freezer and let it sit in a room temperature for 30 minutes or so.