This coconut frosting was created for my coconut cake, but it is a great substitute for a cream cheese frosting without the dairy. Feel free to use it anyplace a cream cheese frosting would work. It is super easy and goes together quickly! If you are unable to find sweetened condensed coconut milk you can make your own with my Sweetened Condensed Coconut Milk Recipe, but it will add time to your recipe. The Sweetened condensed coconut milk can be made ahead and frozen. A standard ice cube tray holds 2 TBSP per ice cube, so this recipe would use two cubes of sweetened condensed milk. This frosting is also great paired with a toasted coconut topping. Directions on toasting your own coconut are here.
Coconut Frosting
Gluten Free
Corn Free
Allergen Free for: Dairy, Egg, Soy, Nut, Peanut, Wheat, Shellfish, Fish
Makes enough to frost 1- 8 x 8 or 1- 8 or 9 inch round or 12 cupcakes
Makes enough to frost 1- 8 x 8 or 1- 8 or 9 inch round or 12 cupcakes
Ingredients:
2 TBSP butter/butter substitute
2 TBSP coconut oil
4 TBSP sweetened condensed coconut milk
1 cup corn free powdered sugar
1-3 TBSP coconut milk/water
Instructions:
blend butter and coconut oil on low speed for 2 minutes
add sweetened condensed coconut milk and blend for 1 minute more
blend in powdered sugar 1/3 cup at a time
add coconut milk to thin to desired consistency
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