This has to be the easiest recipe. It’s only two ingredients-
1 can (400 ml) full-fat coconut milk
1 bag, non- dairy chocolate chips
1. Chill can of full-fat coconut milk in the fridge overnight. When ready, flip can over and open with can opener. Pour off the water. Scoop only the solid white coconut cream into a pot. Add the chocolate chips into the pot as well and gently melt the coconut cream and the chocolate chips together over low heat. stir frequently and be careful not to burn.
2. Transfer this mixture into a bowl (cover with wrap) and then into the fridge for 2-3 hours (or overnight) until it firms up enough to whip into frosting. You really just have to eyeball it though.
3. When it’s firmed enough to your liking, whip it with electric beaters until smooth and creamy. If its still too firm, you can leave it out on the counter for a bit longer.
Be careful, as on a hot day the frosting might melt. Keep the frosted cupcakes in the fridge until time to dig in.
The Dessert Girls 🙂