German Sweet Carob Frosting

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German Sweet Carob Frosting

Source: Taste of Health Cookbook

 

1/2 cup lite coconut milk, divided

2 Tbsp. cornstarch

1 cup sucanat

1/2 cup shredded, unsweetened coconut

1/4 cup oil

1/2 cup walnuts, chopped

 

In a small bowl stir 2 - 3 tablespoons of the coconut milk into

cornstarch until dissolved. In a small saucepan combine the rest of

the coconut milk, sucanat, coconut, oil and the cornstarch mixture.

Bring to a rapid boil, stirring constantly until slightly thickened,

5 or 6 minutes. Remove from heat and stir in nuts. Ice cake while

warm. Icing thickens as it cools.

 

***Sucanat by Wholesome Foods --- organic evaporated sugar cane juice

with black strap molasses added to it. Replaces brown and white

sugar one-for-one.