Vegan Whipped Coconut Cream Frosting

Name: Vegan Whipped Coconut Cream Frosting
Prep time: 24 min
Ingredients: 2 (13.6 ounce) cans coconut cream, chilled in the fridge overnight. (You’ll need 2 cans of coconut milk for the whipped cream option. *See notes); ¼ to ⅓ cup maple syrup or ½ cup to ⅔ cup powdered sugar (for thicker frosting); 1 teaspoon pure vanilla extract; Chocolate Frosting option – 4 Tablespoons Dutch cocoa powder; 1 – 2 Tablespoons arrowroot starch, as needed for desired thickness *

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Prep Time: 24 hours

Servings: 1

Author : Lindsay Cotter

coconut whip vegan allergy friendly

Ingredients

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2 (13.6 ounce) cans coconut cream, chilled in the fridge overnight. (You’ll need 2 cans of coconut milk for the whipped cream option. *See notes)¼ to ⅓ cup maple syrup or ½ cup to ⅔ cup powdered sugar (for thicker frosting)1 teaspoon pure vanilla extractChocolate Frosting option – 4 Tablespoons Dutch cocoa powder1 – 2 Tablespoons arrowroot starch, as needed for desired thickness *

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Instructions

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Step 1

Place the canned coconut cream in the fridge for 12-24 hours to harden.

Step 2

Remove the canned coconut cream from fridge, careful not to shake can. Remove the thickened coconut cream (top portion) and place into a stand mixer bowl or mixing bowl. Discard the coconut water portion.

Step 3

Add sweetener of choice and vanilla. Place the stand mixer (or handheld mixer) on high, and whip until the cream is light and fluffy.

Step 4

If making the Chocolate Frosting option, add the cocoa powder and whip again until combined and fluffy.

Step 5

If the frosting isn’t firming up as desired, add 1 -2 Tablespoons arrowroot starch, and whip to desired thickness.

Step 6

Store in an airtight container in the fridge for 4-5 days.