I’ve been struggling for a long time to come up with a nice thick and rich frosting or whipped cream alternative that is dairy-free and here it is! It’s a very simple recipe as it only has two ingredients – coconut milk and icing sugar (I’m working on a sugar-free, stevia sweetened version… stay tuned!)
BUT don’t be fooled! Not all coconut milk is made the same.
The key to making this recipe work is to use a high quality coconut milk that is not overly watered down, and that will separate into solids/liquids when refrigerated. I tried a few different varieties and landed on Thai Kitchen as the best bet. The ingredients in this are coconut milk, water and guar gum (no preservatives… yay!)
This recipe’s texture will vary quite widely based on its temperature, since it essentially gets its thick structure from the natural coconut fats. The cooler it is, the harder it will be. Keep this refrigerated, because if you leave it out too long, some of it can start to liquify. If you like a softer texture, just take it out of the fridge 30-60 mins before serving. More likely though, it will be long gone before you ever need to think of storing it
1 can Thai Kitchen coconut milk
2-4 tbsp Icing sugar, per your sweetness preference
1 tsp Vanilla extract (optional)
1. Refrigerate your can of coconut milk overnight before opening. At least 1 hour before you are ready to make your recipe, chill a medium mixing bowl and beaters.
2. Open the coconut milk can and drain away liquid contents. (I like to keep the coconut water to add to my morning smoothies!)
3. Scoop out solid coconut fat into your chilled bowl and add sugar and vanilla. Beat with electric hand mixer on high for 2-3 minutes or until your frosting becomes smooth and fluffy.
4. Serve over your favourite gluten-free pie, ice cream or fresh fruit; or use in place of frosting on cakes. Keep refrigerated and enjoy!