Coconut cream icing is vegan, creamy and super-easy to make. It’s perfect on it’s own, for cake frosting or to add to a parfait or chilled dessert.
Okay, there isn’t any veg in this one. But this amazing icing is utterly delicious and goes very well with many veggie cakes and cupcakes so I thought I should share it. Whipped coconut cream is quick, easy, and tastes miles better than any sickly buttercream or royal icing. Since I first tried this recipe, I have always kept a few tins of coconut in the cupboard for a gorgeous icing.
You can use the small tins of pure coconut cream, or else a tin of coconut milk. If using the coconut milk, you’ll have to leave it still in the tin to allow the cream to float on top of the water and just scoop out the cream to whip. Keeping the tin of either coconut milk or cream in the fridge overnight makes it even easier to whip.
- 320ml coconut cream
- 1 tbsp icing sugar
- Chill the coconut cream (or tin of coconut milk) overnight.
- If using coconut milk, carefully pour out the water (saving to drink!) and put the cream into a bowl with an electric mixer, food processor or blender.
- Beat the chilled coconut cream together with the icing sugar, chill, then use for frosting. Store in the fridge.