Coconut Whipped Cream Frosting
This cake is intended to be light-ish, so you don’t need too much frosting. But, if you’d like a generous amount frosting, use 1 1/2 cans or 2 cans of coconut milk (and add more sugar as needed). If you prefer an unsweetened cream, you can omit the powdered sugar entirely; or you can substitute with a tablespoon of maple syrup.
Servings: 12
Ingredients
- 1 (13.5-ounce / 400 mL) can of full-fat coconut milk, chilled in the fridge for at least 24 hours
- 1-2 tablespoons organic powdered/confectioner’s sugar, plus more to taste
- 1/2 teaspoon vanilla extract, optional
Instructions
- Chill a mixing bowl and electric mixer beaters in the freezer for 30 minutes before making the whipped cream.
- Flip the chilled can of coconut milk upside down and open it. Discard the liquid (save for another use, such as smoothies) and scoop out the solid white portion of coconut cream from the can.
- Add the coconut cream to your chilled mixing bowl and mix with an electric mixer on low or medium speed until it’s creamy and whipped, about 30-60 seconds. Then add the powdered sugar and vanilla (if using) and beat again until incorporated, adding more sugar to taste.
Nutrition
Calories: 66kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 70mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg