Coconut sugar chocolate icing mix2 min read

With the many birthdays and other special occasions associated with four little girls at school and kinder, I really wanted to have something that seemed a bit `normal’ for them to take for these times. The muffins were’t the problem, it was all that processed white sugar on the top! I wanted a substitute that was similar, but not processed. (I know, I had fallen into the trap of trying to `paleo-ise’ a recipe. More about that later.) Here’s what I did.

I decided to experiment and so made up a recipe myself…… with a little bit of help from an origional butter icing recipe and the Thermomix. I’m sure you would be able to make the icing sugar with a food processor as well. It may take a little bit more time and you may have to blitz the sugar a few more times to get that fine powder. Note that coconut sugar is pretty course, so it may take a few goes.

Coconut Sugar Icing mix

To make the coconut sugar icing sugar I added 190 grams of coconut sugar to the Thermomix bowl.

I then blitzed the sugar for 5-10 seconds on speed 10.

I did this 6 times leaving the sugar to settle and cool down each time between blitzing.

Dah-dah!!!! Icing sugar ready to make.

Coconut Sugar Butter Icing

  • 125 grams Butter
  • 190 grams Coconut Icing Sugar (what you blitzed in the Thermomix)
  • 30mls whole milk (A2)
  • 4 tablespoons of raw cocoa
  1. Cream  butter
  2. Add the icing sugar and beat to combine
  3. Add milk
  4. Add cocoa and beat
  5. Add some more milk if you want a wetter mixture

Makes approx. 2 cups of icing

Notes: If you want a more chocolaty type flavour just add a bit more cocoa and beat it. Doing this of course will try out the mixture a bit, so a little bit more milk may be needed. Four tablespoons though is pretty good.

Verdict: This makes a great alternative to the traditional butter icing, though it will not taste exactly the same. Remember, you are using a raw, unprocessed sugar rich in minerals, not the usual white, processed product. The best way I can describe the flavour of coconut sugar is a lovely mellow malt/caramel flavour. You could even leave the cocoa out and of this recipe and have  the natural taste of the coconut sugar come through.


  1. Ah ha! I’ve been trying to make my coconut sugar as fine as icing sugar to make raw cacao chocolate but keep failing.I think you found the key but letting it cool down, thanks so much, I knew thermi could do it! 🙂

  2. Thank you so much for this recipe. Like you I am always conscious of taking something acceptable to me and to others to a public event! This was perfect for cupcakes for a school bake sale today.

  3. Hi, thank you very much for the recipe. Just wanted to clarify is the butter used salted or unsalted? Thanks in advance.

    1. Hi Sue,

      I have used both salted and unsalted. I think it is down to personal preference really. – Sharon

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