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Pineapple Coconut Butter Glaze

Pineapple Coconut Butter Glaze
This sweet frosting substitute is dairy, sugar, nut, and egg-free and safe on GAPS/SCD and Paleo diet.

I used to be a cake addict. No lie! When I was pregnant with my son 4 years ago, the doctors told me that I wasn’t putting on enough weight. They advised I eat more fatty things like cake, milkshakes, and mayonnaise. Well, I wasn’t a big mayonnaise fan but a diet of cakes and milkshakes sounded pretty good to me! Now I’m horrified by the diet I thought was healthy (I ate a solid dinner with meats, beans, and a variety of vegetables most of the time, after all).

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Never again will I return to a diet like I had before, there are so many healthier alternatives to the things we love, plus now I’ve discovered the amazing health benefits of beef, dairy, eggs, coconuts, tallow, and other great things that provide nourishing fats for a developing baby. The diet of pregnant women, or women trying to conceive, should be made up primarily of these things chock full of healthy fats and fat-soluble vitamins!

But, of course, that doesn’t mean that we should not have delicious cakes and icings on occasions! We should definitely strive to have healthier versions. This glaze is very sweet but paired wonderfully with the triple layer sourdough carrot cake I made it for. I only used about half. With the rest, I may make some sort of drink or coconut bars. It’s stored in an airtight container in the fridge for now!

Pineapple Coconut Butter Glaze Recipe


  • 1 Cup Coconut Butter
  • 1 Cup Pineapple juice canned is OK, but stay away from additives!
  • 1/4 Cup Sweet Raw Honey
  • 1/4 tsp vanilla extract
  • 1/8 tsp almond extract optional


  • Measure out one cup of pineapple juice and reduce to 1/4 cup on stove top.
  • Mix 1 cup coconut butter with the reduced pineapple juice. It should still be slightly warm, but not hot, before moving on to the next step.
  • Add 1/4 cup of honey along with 1/4 tsp vanilla extract and 1/8 tsp almond extract and mix together well. It should be creamy and spreadable when done.
  • Frost your cake, then store any remaining in an air-tight container in the fridge.

If you try this glaze, let me know what you use it for by leaving a comment below!

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Rate Recipe

Lilian Avak

Saturday 2nd of May 2020

I made the sourdough carrot cake and used this glaze. Very impressed of the results! Very delicious cake packed with wonderful nutritious ingredients. What I changed about this glaze: I refrigerated the mixture for half an hour after mixing well (since it was still too watery and not spreadable) and continued mixing another 5 minutes after it was cooled. The result was great! A creamy thick frosting! Thank you for the wonderful recipes!


Tuesday 19th of May 2020

Thank you for sharing the changes you made for others to enjoy! I'm glad you enjoyed the cake. Yum!