Whipped Coconut Cream Frosting
- 13.5 oz 13.5 oz 13.5 oz Coconut Milk, full fat, canned
- 1/2 tsp 1/2 tsp 1/2 tsp Pure Vanilla Extract
- Liquid Stevia Extract, 6 drops. You may also use raw honey or powdered sugar to taste
- Place a can of coconut milk in the fridge over night so that the cream will rise to the surface and separate from the water.
- Remove the coconut milk from the fridge and turn the can upside down. Using a can opener, open the can of coconut milk from the bottom and discard the water that separated from the cream.
- Scoop the thick cream into a small mixing bowl. Add the vanilla extract, and stevia (or raw honey or powdered sugar). Whip the cream with a hand mixer until light and fluffy, adding natural food coloring if desired.
- Use immediately to pipe onto cooled cupcakes, or place in the fridge until use.
You can use raw honey or powdered sugar to sweeten this whipped coconut cream. I do not recommend using maple syrup, because it may affect the consistency of the whipped cream. Raw honey is thicker than maple syrup, so it should hold it's shape okay. For best results use a small amount of liquid stevia, or powdered sugar. You can easily make powdered sugar by pulsing granulated maple sugar or coconut sugar in the food processor until it's a fine powder. If you want to use food coloring for this frosting, you cannot use maple or coconut sugar, because it will turn the frosting brown and vegetable food coloring does not have strong enough pigment to cover the brown color from the sugar.
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