This frosting is surprisingly stable and so easy to make. The longer you keep your coconut cream in the refrigerator the better.  It’s also incredible to use in a smoothie!

Frosting Ingredients:

• 3 cans of pure coconut cream, chilled at least 12 hours
• 1-¼ cup powdered sugar (or approximately ½ cup of powdered sugar per can if you make more or less frosting)

1. Refrigerate your cans of coconut cream for at least 12 hours. This allows at least ½ the can to solidify.  
2. Do not shake the cans! You want the liquid and solids to remain separated. 
3. Spoon just the solidified coconut cream into a stand mixer.
4. Beat until smooth.
5. Add your powdered sugar a little at a time until fully incorporated.
6. Add food coloring if you wish (stay tuned for my all natural food-coloring recipe using beets) 
7. Refrigerating your frosting will allow it to firm up a little bit more.