Ingredients
Equipment
Method
- Warm the coconut butter until it is runny. Melt the coconut oil, and make sure the coconut milk and honey are not cold.
- Put the coconut butter, homemade coconut milk, coconut oil, and one to three tablespoons raw honey in the bowl or measuring cup.
- Whisk until the mixture is completely combined, glossy, and free of separate oil streaks. It should fall from the whisk in a smooth ribbon. If it turns grainy or stiff while mixing, the ingredients have cooled; set the container in warm water briefly and whisk again.
- Pipe the icing or pour it slowly over the finished Full GAPS baked good. Work while it is fluid because coconut butter firms as it cools.
Notes
Yield: 9 icing portions. Use 1 tablespoon raw honey for a firmer, less-sweet icing or up to 3 tablespoons for a sweeter, more fluid drizzle.
Temperature matters: keep the coconut butter warm and runny, the coconut milk warm or at a warm room temperature, the coconut oil melted, and the honey at room temperature. If the icing becomes grainy or stiff, warm the bowl briefly in a warm-water bath and whisk again. Do not add water.
Use homemade additive-free coconut milk and plain coconut butter made from additive-free dried coconut. This icing is for Full GAPS and is dairy-free, egg-free, and nut-free. Serve it only with a baked good that fits the eater's current Full GAPS needs.