CHOCOLATE frosting
Prep Time - 10 min
Cook Time - 1O min
Frosting for a 2 layer 9” cake or a 3 layer 6” cake
Ingredients
2 cans full fat coconut milk with solids and coconut water separated
3 - 6 tbsp. coconut water (reserved from cans)
2 tbsp. cacao powdeR
4 tbsp. powdered natural sweetener such as Swerve
1/2 tsp vanilla extract
STEPS
Chill cans of coconut milk cream in fridge overnight
Place the stand mixer mixing bowl and whisk attachment in the freezer for a minimum of 20 minutes prior to mixing
Remove the cans of coconut milk from fridge and open upside down
Pour out the coconut water that is separated and sitting on top of the coconut cream into a measuring cup
Place the thick cream that remains into the chilled mixing bowl and whip until peaks form (about 4 minutes if using a mixer)
While still whipping, slowly add coconut water 1 tbsp. at a time until desired consistency / smoothness is reached
Add vanilla extract until entire mixture is smooth and well combined
Slowly add powdered sweetener and cacao powder, keeping the texture light and fluffy
Chill for 2-4 hours
Refrigerate frosted cake until ready to serve
notes / tips
It continues to thicken as it sits. Store in the fridge for up to 1 week.