1 C coconut milk (I didn't have quite a cup and added water to make a cup and turned out fine)
5 Tbs. Garbonzo bean flour
1/2 C agave
1/2 C powdered xylitol (I just put some of my xylitol in my vitamix when I buy it so it isn't so grainy, very important in this recipe)
1 C shortening
coconut to taste (optional)
In a sauce pan add milk, agave and flour. Whisk until smooth and cook on about medium until thick, keep whisking while cooking. (I also added about 1/2 – 3/4 C coconut) Once this gets really thick, take it off the burner and put in the fridge to cool. Do not use until it is very cool, if it is warm at all it will make the frosting runny.
In a separate bowl, while milk mixture is cooling, beat shortening and xylitol until smooth. (doesn't take too long)
When the milk mixture is cool; dump it into the shortening mixture and whip with mixer until smooth and fluffy.
This is the first frosting that my husband has liked!
I know coconut sugar does get powdery if you vitamix it, so I think it would work. The only thing though is that since it’s brownish in color the frosting probably wouldn’t be white if that’s a concern at all….?