Coconut Lime Whipped Wonder Frosting Recipe
Coconuts and I, we never felt a mutual love for each other. Coconut always tasted like I imagined my arm would taste after an hour at the beach. But then I paired coconut with lime. And from that day forth, I learned that not only can coconut and I get along, but that it’s pretty sweet when we do. (One day these lame puns will end.) People have been asking me lately where they can find Dollop frosting. My favorite response is that you can find Dollop frosting right in your very own kitchen with Dollop recipes! So I was trying to decide what frosting I could share with you today when it dawned on me that you probably don’t think of whipped cream as a frosting. Well I do. And since I’ve pushed past my coconut prejudices, I’m going to make you push past your “whipped cream is not a frosting” prejudice. That’s just the way the graham cracker crumbles around here. (Really though, one day these lame puns will end.) This Coconut Lime Whipped Wonder frosting is splendidly dolloped atop a scoop of raspberry sorbet with a coconut lime graham cracker crumble underneath. I’ll even tell you how to make that stellar sounding crumble. How do I know it’s so stellar? I ate it for dessert last night. It’s galactic. To the moon and back. Coconut Lime Whipped Wonder with Graham Cracker Crumble and Raspberry Sorbet Yield: Makes about 3 cups frosting 1 cup heavy cream 2 tablespoons unrefined coconut oil 2 tablespoons light brown sugar, packed 1 lime 2 sheets graham cracker 1 pint Raspberry Sorbet Chill the bowl and whisk of your stand mixer in the freezer for about 5 minutes. In a microwave safe bowl, microwave coconut oil and brown sugar together for 20 seconds, until melted. Stir. Remove the bowl and whisk from the freezer and pour in the heavy cream. Whisk on high for about 2-3 minutes, until the cream starts getting stiff. Add in only 3 tablespoons of the coconut sugar mixture, the lime juice and zest from half of the lime, and continue mixing for another 1-2 minutes. It should look like whipped cream by this point. Don’t overbeat. Your frosting is done. Set aside. To make the Graham Cracker Crumble: Crush up the graham crackers into the bowl of the remaining coconut and brown sugar mixture. Mix until well blended. I like to use a potato masher for this part. Assembly: Scoop Graham Cracker Crumble into small bowls. Add a scoop of raspberry sorbet, a dollop of frosting, a sprinkling of graham crackers, and a lime wedge for garnish. Job well done. You just found Dollop in your own kitchen! Don't forget to take a picture of your creation and tweet/instagram/facebook it #FindDollop before you eat!Leave a comment
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