Sugar Free Dairy Free Coconut Icing
10 (enough for 1 loaf or 10 muffins)
- 1 can full fat coconut cream – unshaken refrigerated overnight (400mL)
1/3 cup Sugar-free Icing Mix (75g)
- Chilled bowl and chilled beaters/whisk attachment
- Remove the chilled bowl and beaters/whisk attachment from the freezer or refrigerator. Using chilled equipment will help thicken and whip the cream to a better icing consistency.
Remove the can of coconut cream from the refrigerator. Gently turn can over and open.
Pour out the contents of the can into a strainer over a bowl to separate the coconut water from the cream. Discard the drained liquid (or keep the coconut water for smoothies).
Add the solid coconut cream to the chilled bowl.
Beat on high until the coconut cream resembles whipped cream.
Add in Sugar-Free Icing Mix to the bowl and beat until combined.
Calories 90, Protein 1 grams, Fat 8 grams, Saturated Fat 7 grams, Carbs 2 grams, Sugar 2 grams, Sodium 7 milligrams