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

  1.  Chill cans of coconut milk cream in fridge overnight

  2.  Place the stand mixer mixing bowl and whisk attachment in the freezer for a minimum of 20 minutes prior to mixing

  3.  Remove the cans of coconut milk from fridge and open upside down

  4.  Pour out the coconut water that is separated and sitting on top of the coconut cream into a measuring cup

  5.  Place the thick cream that remains into the chilled mixing bowl and whip until peaks form (about 4 minutes if using a mixer) 

  6.  While still whipping, slowly add coconut water 1 tbsp. at a time until desired consistency / smoothness is reached

  7.  Add vanilla extract until entire mixture is smooth and well combined

  8.  Slowly add powdered sweetener and cacao powder, keeping the texture light and fluffy

  9.  Chill for 2-4 hours

  10.  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.