This recipe uses coconut oil, which makes it less stable than shortening, because coconut oil melts at 77 degrees. But if you love the taste of coconut oil, it makes delicious frosting.
Coconut Raspberry Frosting
3/4 cup frozen raspberries thawed*
2 Tablespoons coconut oil
2 3/4 cups powdered sugar
In a mixer or a bowl with a hand mixer combine coconut oil, raspberries, and two cups of the powdered sugar. Beat until well mixed. Add the remainder of the powdered sugar or enough powdered sugar until the frosting is the right consistency. The frosting is soft and is almost a glaze. Top with flaked coconut
*If you prefer you can push the raspberries through a sieve to get out the raspberry seeds, but I left them in. I don’t mind a few seeds.
I used my frosting on white cupcakes that are dairy free following the package instructions.