My simple goal of the day was do try the coconut frosting from Elana Amsterdam’s book “The gluten free almond cookbook”. My idea was to incorporate the chai spices I have at home as I think that Chai and orange seems like a smashing combination.
As usual, I looked at the recipe but didn’t actually follow it. It started well but as the recipe called for 1 whole cup of agave nectar, I decided to put in half to start with and boy was it sweet! This meant I had to add the rest of the can of coconut milk and therefore decided to double the recipe and see how it went. So, the recipe is:

Chai Coconut Cream Frosting

1 can (400g) coconut milk
½ cup agave nectar
pinch of salt
3 tablespoons arrowroot powder
2 tablespoon water
2 ½ cup coconut oil
chai spice mix or

2 small sticks of cinnamon
10 cloves
small piece of ginger
a couple of cardamom seeds

Heat coconut milk, agave, spices and salt in a pan and let it simmer for 10 minutes. Combine the arrowroot with the water to a smooth paste. It will be a bit tricky getting it smooth, but work that past – it will get there.
Pour the arrowroot mixture in to the simmering pan and this is when you need to start stirring it good as the paste will make the liquid solid up quite quickly. If you’ve got a hand blender, use that – I just used a good whisk in this stage.
Once it’s gone smooth, remove the pan from the heat and very gradually, blend in the coconut oil. You need to be careful as the combination of a hand blender and the oil will probably get some oil on the front of your top…
Whisk and whisk and whisk until the liquid has cooled down a bit, then pour it in to a bowl that will fit in to your freezer. I used my bowl for my kitchen aid mixer as I don’t have a hand blender.
I left it in the freezer for about 30 min, until the liquid had almost solidified and had gone paler and then put the bowl back in my machine and turned it on. This is a slow process and many times throughout, I thought I had messed up. At some point, it looked as if the frosting had separated but I left the machine to it for about 20 min whilst I went upstairs and sat in front of my computer for a while.

When I came down, the frosting was ready and I could make the cake pretty! I still think the frosting turned out very sweet, but then – I don’t eat sugar so my tolerance level is a bit lower than others. I thought it worked out well though as the orange cake I made was a bit more tart!

Here is the finished beauty with some cinnamon dusted on top!

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