Ingredients

The following ingredients have 4 Servings
  • 1 (15 ounce) can coconut cream or full-fat coconut milk
  • 1 1/2 cups dairy free chocolate chips

Instruction

  • Drain all of the liquid from the coconut cream and reserve each in two separate containers: one for the liquid and one for the coconut cream. Chill both containers in the refrigerator for at least an 1 hour.
  • Add chocolate chips and a pinch of salt to a small pot and place over low heat. Stir until melted. Alternatively, you can place the chocolate in a microwave safe bowl and microwave in 30 second increments, stirring in-between until chocolate is completely melted.
  • Transfer melted chocolate to a medium bowl and whisk in the cold coconut cream (not the reserved liquid) until completely smooth. Cover with plastic wrap and place in the fridge to harden at least 2-4 hours or until hard and cold. You can also do this portion a few days ahead of time and refrigerate.
  • When chocolate is hard and cold, use a hand mixer or a KitchenAid mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. If the mixture is too hard to whip, add a couple of tablespoons at a time of the reserved coconut cream liquid to the mixer and beat until it comes together and resembles frosting.
  • Use immediately on a cake or cupcakes or pour into small mason jars to use as chocolate mousse or into a medium bowl for a fruit dip. Makes about 2 cups of frosting.
  • Frosting should be kept in the fridge when not being used. After you frost a cake, the frosting will be good at room temp for 1 day, but will harden.