This creamy coconut peanut butter frosting tastes good on everything from cake to apples to pancakes! Use it anywhere you’d like a kick of peanut butter flavor.
How about a fun Friday recipe?…and some allergy talk.
I used to think I was allergic to peanut butter, and truth be told, I do think I’m sensitive to it. However, because I love it so much, I’ve fought for a way to get my fix!
Different brands of peanut butters affect me differently.
Some brands give me immediate itching, some make me tired, and some actually make me moody (read: angry).
After much trial and error, I’ve found my best peanut butter ‘match’ is a cheap Trader Joe’s brand. It’s non-organic, in a plastic jar, and only three dollars. Go figure!
If you think you’re allergic to something, you may just want to change up your brand or even where you’re purchasing it from. Different companies/stores/facilities process things differently, and it may not be the actual food you’re reacting to. At least, that has been my experience.
I wouldn’t play with any breathing-related reactions or anaphylactic-type issues, but with smaller suspected sensitivities, this has been an interesting experiment for our family.
In another case, I recently tried a new brand of yogurt that comes in a glass jar and have been tolerating it perfectly! Even Jade is doing okay with it, whereas, other dairy-based yogurts (can) cause almost immediate itching for both of us.
I’ve been making this peanut butter ‘frosting’ for quite a while, using it on apple ‘nachos’ or to dip apple slices in, as a frosting for my Sugar-Free Chocolate Cake, and even as a spread for my Oatmeal Pancakes.
It’s very versatile and can be used wherever you want!
I dream about this stuff, crave it even.
I like to add both cinnamon and vanilla to it, as all three flavors work very well together.
Depending on my mood and what I’m having it with, I’ll make it with stevia, maple syrup, or honey, and all three work great.
However you decide to use it, I hope you enjoy this coconut peanut butter frosting!
Creamy and sweet peanut butter concoction that has multiple uses.
- 1 Tbsp peanut butter
- 1-2 Tbsp coconut milk see Notes
- 1/2 tsp maple syrup or honey see Notes
- pinch vanilla powder
- cinnamon to taste
Mix all until smooth and well-combined (this can take 10-20 seconds). Add milk as desired for consistency.
Nutrition facts based on using two tablespoons of coconut milk and maple syrup. WW SmartPoints: 8
This makes one serving; double or triple it as needed/desired.
Add milk as desired to create a thicker or thinner consistency.
I use my Homemade Coconut Milk in this recipe, but you can use canned if you prefer. Use the shaken milk, rather than just the separate cream or water.
I use vanilla powder in this recipe, as using an alcohol-based extract makes the resulting spread taste of alcohol!
To make this sugar-free, add 2-3 drops of stevia extract instead of the maple syrup/honey.
I add 1/8 – 1/4 teaspoon of cinnamon, to give you an idea of that amount. Add to taste for yourself!