I experimented a bit more with my dairy and soy free frostings, as I found that Xanthan does not only get lumpy, but is also a bit hard on the stomach for some folks!
This coconut frosting is relatively easy and quick and tastes great! It also has a better texture than my previous frosting and uses arrowroot instead of Xanthan.
1/2 tin of coconut milk
a bit of erythritol to taste
pinch of salt
teaspoon of arrowroot, dissolved in a teaspoon of water
a drop of vanilla
100 g coconut oil
20 g Nuttelex or other dairy free spread (you can use butter if not strictly vegan or dairy intolerant)
Simmer coconut milk, sweetener and salt and simmer for 10 minutes. Remove from heat and add the arrowroot paste and vanilla, bring back to the boil and swiftly whisk out any lumps. The mix becomes shiny and of goopy texture. Remove saucepan from the heat source and quickly stir in coconut oil. Let cool, transfer to container and chill for 2 hours. Once nice and cool, remove from fridge and beat with the spread until it looks like frosting. Voilà! Your vegan frosting is ready to use! Great on my carrot cake! Be careful: This frosting gets very firm in the fridge, but will melt very quickly when outside the fridge.