frosting - healthy chocolate

By tinathorn

Ingredients

• 1 can full-fat coconut milk (or coconut cream)
• 1/4 cup plus 1 tbsp cocoa powder or cacao powder
• 1/2 tsp pure vanilla extract
• sweetener to taste (Use stevia or powdered sugar for thickest results.)

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe. Or if you want a no-fail option, buy coconut cream instead.)

Once thick, transfer only the creamy part to a bowl, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be whipped.Stored uncovered in the fridge, the mixture gets even thicker.