Coconut Brownies with Creamy Coconut Frosting

I really like brownies, in fact, I used to joke all the time that they were my favorite food group. Years ago, when brownies were one of the few desserts I used to make, I would experiment a lot. I'd throw in chocolate chips, add chocolate frosting, add some orange extract, you get the picture.

I have always liked coconut too, but it wasn't until last year that I started eating it with any frequency. I found this fabulous Thai Coconut Rice and Bean Curry, which both use coconut milk. I also throw shredded coconut in all of my homemade granola that I make usually once or twice a month. Amazingly enough, I've learned recently how good coconut is for you. You can read more about it here if you want.

Coconut and chocolate are an amazing combination, which I absolutely love. I did a little experimenting with this recipe and I really liked the outcome. I did use a box mix, please don't judge, I've had a hard time finding one from scratch that I love enough to give up the box. I used coconut milk to replace most of the oil in the batter and used coconut oil (which is solid at room temp) in place of butter in the frosting. The end result was a moist brownie, although not as dense, with a frosting that was different and delicious and I'd say out-of-this-world, but that's me, and I like coconut.


Coconut Brownies with Creamy Coconut Frosting
For the brownies:
1 box brownie mix
1/2 cup coconut milk
1/4 cup oil
2 eggs

For the frosting:
1/2 cup coconut oil (room temp, not melted)
3-4 cups powdered sugar
1 tsp. vanilla
2-3 Tbsp. coconut milk
1/4 cup shredded coconut
toasted coconut for garnish

Preheat oven to 350 degrees F. Mix all brownie ingredients together and pour batter into a greased 8 or 9-inch baking pan (I used a brownie pan). Bake 30-35 minutes, or until just barely done. (Sometimes I slightly under bake my brownies because I like them really chewy and soft.) Cool completely.

To make frosting, cream coconut oil (you can substitute butter) until creamy. Add powdered sugar and vanilla and 2 Tbsp. of coconut milk. Add more milk/sugar to desired consistency. Add shredded coconut last. Spread on cooled brownies.

To toast shredded coconut, put them in a frying pan on medium heat and toss them gently until they start to brown. Sprinkle over frosted brownies.




Linked to...
Recipe Swap Thursday @ Prairie Story
Sweets For A Saturday @ Sweet As Sugar Cookies
Feed Me, Tweet Me, Follow Me Home @ 21st Century Housewife's Kitchen
Potluck Sunday @ Mommy's Kitchen