This easy icing recipe uses coconut cream as the base and includes no powdered sugar. It’s perfect cupcakes, muffins, quick breads and more. I’ve included helpful tips for handling the coconut cream below!
1/2cupcoconut cream1 15 ounce can should have enough
1tspagavemaple syrup or your choice of sweetener
Optional flavor additions:
zest of 1 lemon
zest of one orange
1/8teaspoonvanilla bean paste or extract
NOTESCoconut is very sensitive to temperature. Too hot, and it might be runny. Too cold and it might be grainy or too thick. If it's a cold day and the coconut cream is too thick, heat it in the microwave for 3, yes, just three seconds, then stir. This will heat it enough to be more pourable.During warmer weather, if the cream is too runny, add 1 tablespoon of tapioca starch to 3 tablespoons of coconut cream and refrigerate about 5 minutes. Drizzle on cooled baked goods right before serving.
DO NOT SHAKE or stir the can of coconut milk. Scrape the thick, white cream off the top. There may or may not be coconut water underneath. Save that for a smoothie.
There will likely be some chunks in the coconut cream. Stir well with a wire whisk or with an immersion blender.
Stir in the sweetener and optional flavor additions if using.
Pipe or spread on just before using.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.