Coconut Cream Frosting

Prep Time 5

Servings cups (approximately)

Author Tiffani

Ingredients

2 cans unsweetened coconut milk refrigerated for 24 hours
1/2 cup *pure maple syrup or organic powdered sugar or to taste
1 tsp vanilla extract
1/4 tsp coconut extract or more to taste
1 large handful unsweetened coconut shreds (omit for a smooth texture)

Instructions

Open the cans of coconut milk and scoop out the cream, placing it into a large mixing bowl.
Mix on high until your frosting starts forming soft peeks similar to whipped cream. Add half the maple (*or powdered sugar), vanilla, and coconut extract. Mix briefly to incorporate and add more sweetener and/or coconut extract, as desired.
If using, toss in a large handful of coconut shreds and stir. Frosting will firm up some after refrigerating.

Notes

*The thickness of your frosting will depend on the fat content of your coconut cream, this can vary depending on brand or even from can-to-can. If your whipped coconut cream is on the thinner side, I suggest using organic powdered sugar as opposed to maple syrup. If your coconut cream is firm, maple is a better choice of sweetener.