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Chocolate Coconut Cream Frosting

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Total Time

15 m

Prep 10 m

Yield

Frosting for 1 (8-inch) round cake, 24 cupcakes, or 48 mini cupcake bites

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Total Time

15 m

Prep 10 m

Cook

Yield
  • Yields: Frosting for 1 (8-inch) round cake, 24 cupcakes, or 48 mini cupcake bites
Ingredients

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  • 1 (14-ounce) can full fat coconut milk
  • 1/4 cup(s) cocoa powder
  • 1/4 cup(s) plus 2 tablespoons powdered sugar
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Directions
  1. Refrigerate coconut milk over night or put in the freezer for 30 minutes to one hour.
  2. Chill a medium mixing bowl for 10 minutes in the refrigerator before whipping the coconut milk.
  3. Open the can of coconut milk and remove the top part (the thickened cream), leaving the liquid behind. Place the thickened cream in the chilled mixing bowl and beat with a hand mixer for 30 seconds, or until creamy.
  4. Add the cocoa powder and powdered sugar and beat with the mixer for about 1 minute, until creamy and smooth.
  5. Store in the refrigerator until ready to use.
Source: Heather Isely

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