February 9, 2014

Whipped Chocolate Coconut Cream Frosting { gluten Free }

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight
8 ounce chocolate chips

Refrigerate the can of full fat coconut milk overnight. Scoop the solid cream out of can and add to saucepan with chocolate chips. Its ok to get a little of the liquid, but try to get as much solid cream as possible. Melt chocolate and coconut milk in saucepan and pour in a bowl where you can mix later with a hand blender.

Allow to cool on the counter then cover and refrigerate until thickened. Once it has thickened, remove from the refrigerator and beat on high until a fluffy icing has formed.
Transfer the cakes to a surface for icing. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.


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