Raspberry Coconut Cream Frosting

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme is 5 Ingredients + Under!

We’re going to go back in time a bit for this one! After uprooting myself from mostly-sunny California to I-think-I’ll-snowstorm-today-and-be-80-degrees-over-the-weekend-just-to-be-a-tease West Virginia (District 12, represent!) for med school, I discovered that there was actually an SDA church in town.

The people there were super friendly and welcoming, and the weekly potlucks were absolutely amazing. Most everyone there is either vegetarian or vegan (I was one of the few omnivores), and I tried to do my utmost best to pilfer recipes from everyone. As a whole though, all of us strive to make food that’s uncomplicated, healthy and delicious–a win on all levels!

Heidi has 7 children (ages 1-13), all of whom I’m extremely envious of because they get to eat all the foods that she creates on a regular basis. I made peace with this fact by making Saturday lunches my weekly “cheat meals,” but did voice my jealousy at one point:

H: Well, I do have room for one more…
F: :O! Please adopt me?!

Back in 2014, she held a community cooking class to teach that healthy foods could indeed be delicious, and didn’t necessarily have to be complicated/expensive to prepare.

In 2.5 hours, she taught us how to make 17 different things (complete with samples of everything!), including…

• Choplets with Hoisin or Teriyaki Sauce
• Walnut Oat Patties (+ Pizza Dough!)
• Garden Ricotta Lasagna
• Garden Frittata
• Tofu Scramble

(At some point, I’ll have to recreate them all and take better photos, but rest assured, they’re all amazing. *-* )

We also learned that we could order all kinds of fresh meat/produce from local farmers throughout the year and have it delivered for pickup at my friend’s office at frighteningly reasonable prices. Life was pretty wonderful.

Fortunately, Heidi’s very much aware of my love for all her food creations, so she frequently shares her recipes/cooking tips with me. :]

Lewisburg had an annual Chocolate Festival each April, and she happened to make mini chocolate cupcakes with raspberry coconut cream frosting one year. I’m here to share the recipe for the vegan “frosting!” :] Hope you enjoy!

Raspberry Coconut Cream Frosting

Raspberry Coconut Cream Frosting

From fairyburger at https://www.fairyburger.com/raspberry-coconut-cream-frosting/

https://www.fairyburger.com/wp-content/uploads/2014/05/f2d978a5-d365-49bc-b40f-7268f1274f7d_zpsbfa61dd1.jpg

You'll Need...

• 3 cups raspberries
• 3 tsp arrowroot powder*
• 1 tbsp water
• 1 can coconut cream
• ~1/2 cup sugar

Directions

1. Blend the raspberries and coconut cream together and heat it in a pot with the sugar, mixing periodically.
2. Combine the arrowroot powder and water together to form a paste (it'll take on an almost yogurt-like consistency).
3. Whisk the paste into the raspberry coconut mixture and briefly bring to a boil.
4. Let cool and use it as frosting for cakes, cupcakes, pancakes, waffles...(etc.).

Additional Notes

*If you don't have arrowroot powder, cornstarch will work too! It's just there to help thicken it.

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End-of-Week-ish Recap!

• Come catch up on life with me at the Ultimate Coffee Date for this month!
• Looking for an eco-friendly and travel-friendly feminine hygiene product? Check out my review of the Intimina Lily Cup Compact!
• Have you ever made your own sugar scrub? If you have any spare ground coffee lyin’ around, you’re going to want to try making this DIY Coffee Sugar Scrub! It smells so good! <3

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• Farrah | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’

Join us next week for Free For All!