This is an awesome dairy free + vegan icing for cupcakes, fancy raw desserts or cake. We love it slathered on top of this gluten-free, Beetroot, Quinoa + Cocoa Cake.
It’s creamy, it’s dreamy and only takes 3 (or 4!) magical ingredients.
1 can organic, *full-fat* coconut milk
1 tsp pure vanilla extract
2 – 3 Tbsp maple syrup
a touch of ground cardamon, optional
*Light +/or reduced fat coconut milk just won’t cut it*
You need the full fat to make the icing nice n’ creamy.
Stick a can of full-fat coconut milk in the fridge, overnight.
Grab the coconut milk from the refrigerator in the morning, being careful not too shake the can or turn it upside down before opening.
Open the can and scoop out the solid parts with a spoon into a large bowl. Try to get as much of the thicker portions as possible.
Add vanilla extract & maple syrup to the bowl with the coconut milk.
Beat everything on high with a hand blender for 30 seconds to 1 minute, until a fluffy icing has formed.