Coconut Milk Frosting
A light and airy frosting made from coconut milk, perfect for topping cakes and cupcakes, dairy-free and easily customizable.
Ingrédients
Main Ingredients
- 1 can full-fat coconut milk Make sure to refrigerate overnight.
- 1 tablespoon powdered sugar Optional for sweetness; can substitute with a sweetener.
- 1 teaspoon vanilla extract Adds flavor.
- 1/4 teaspoon salt Enhances sweetness.
Instructions
Preparation
- Refrigerate the can of coconut milk overnight to allow the cream to separate from the liquid.
- Carefully open the can of chilled coconut milk and pour the liquid into a separate container without disturbing the solidified cream.
- Scoop the solid coconut cream into a mixing bowl.
Mixing
- Beat the coconut cream on medium speed for 2-3 minutes until fluffy and light.
- Add the powdered sugar, vanilla extract, and salt, and continue mixing for another 1-2 minutes until well combined.
- Check the texture; if too thick, add a teaspoon of coconut milk liquid to adjust consistency.
- Taste and adjust sweetness if desired by adding more powdered sugar.
Serving
- Frost your cakes, cupcakes, or cookies generously with the prepared frosting.
- Enjoy straight from the bowl if you like!
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Can be frozen for up to three months; thaw and rewhip before use.