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coconut honey frosting

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How do you make a frosting without powdered sugar and butter? You throw away the concept of a stiff sweet frosting and make this instead. The only hard part is planning ahead: put a couple of cans of coconut milk into the refrigerator the night before you intend to make the frosting. (Or, just keep a couple of cans in there at all times, in case.) Cold coconut milk separates into cream and water. Scoop out that cream and you have something akin to whipped cream soon.

Add a little honey and vanilla and you have a mildly sweet frosting the consistency of whipped cream. Of course, the flavors you use are up to you.

Ingredients

about 3 cups frosting
2 13.5 ounce cans full-fat coconut milk
2 teaspoons vanilla
⅓ cup honey

Directions

Refrigerate the coconut milk. At least 2 hours before you intend to make the frosting (and preferably overnight) put the cans of coconut milk into the refrigerator.

Scoop out the coconut milk. Open the coconut milk. After being refrigerated, the coconut cream will have risen to the top of the can, leaving thin water on the bottom. Carefully scoop out only the cream and put it into the bowl of a stand mixer. (Save the coconut water for smoothies.) Mix the coconut cream on medium-high speed until it thickens like whipped cream, about 3 minutes. With the mixer running on low, add the vanilla extract and honey. Mix until thoroughly combined.

For best results, refrigerate the frosting for 1 hour before using. If you’re in a pinch, frost that cake right away.

Feeds 12.