Mint Chocolate Chip Frosting (free of shortening, and can also be sugar-free)

By Kathy C.

By Chocolate-Covered Katie:
This mint-chocolate cream is great for any of the following:
As a frosting for cakes or cupcakes
For peppermint ice cream sundaes or brownies
As a rich and decadent pudding or mousse
To make friends with leprechauns!

Ingredients

• 1 (13.5oz) can full-fat coconut milk (must be canned)
• 1/8 tsp pure vanilla extract
• 1/4 tsp plus 1/8 tsp pure peppermint extract
• stevia or powdered sugar (try 1 tbsp powdered sugar or a pinch pure stevia)
• 1/8 tsp spirulina or a few drops green food coloring (I used spirulina)
• optional: chocolate chips or mini chocolate chips
• (You could always try soaked and blended cashews (blend with a little water). Use an equal amount to the coconut cream called for in the recipe.)

Preparation

Step 1

Directions: Open the coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Don’t shake the can before you open it.) The coconut milk should get very, very thick. (Unfortunately, some cans just don’t have enough fat content and therefore never get thick. I highly recommend Thai Kitchen Organic. Or, if you can find coconut cream at an Asian market or Trader Joe’s, you can use that instead – it will work every time!) Once thick, transfer only the cream part to a bowl and whip in your sweetener and all other ingredients with a fork, or beaters if you want stiff peaks like real whipped cream! (I used a Magic Bullet for the frosting shots in the photos.) Best to store frosted cupcakes in the fridge, or frost at the last minute, so icing stays firm.

Nutrition Facts:
Serving Size 30g (2 Tbsp)
Calories 51
Fat 4.4g
Carbs 1.8g
Sugars 0.9g
Protein 0.4g