Diabetic German Chocolate Cake Icing

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 6 ingredients. The key ingredients include: 28 ounces sweetened condensed milk (I recommend my recipe for diabetic SCM #143017-double the recipe), 1/2 cup butter, 1 1/2 cups unsweetened coconut, 1/4 cup Splenda brown sugar blend, and more.

Yes, Diabetic German Chocolate Cake Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.