Prep time: 10 min • Yield: 1 cup
- 1 cup unrefined powdered sugar (click here for recipe)
- 4 teaspoons arrowroot powder
- ½ cup raw cacao or unsweetened cocoa
- ½ cup coconut cream*
- 1 teaspoon pure vanilla extract
- Put powdered sugar, arrowroot, and cacao or cocoa into the bowl of a stand mixer.
- Add about half of coconut cream and mix well, scraping down sides of bowl. Add the remaining coconut cream and vanilla and blend for about 2 – 3 minutes until frosting has become glossy and stiff enough to spread
Notes and Tips: This is an outrageously delicious, thick, fudgy chocolate frosting to use on cookies, cakes, and brownies. Any leftover frosting keeps well in the refrigerator for 2 weeks.
*An important note about coconut cream: coconut cream is not the same coconut milk; the label must read “Coconut Cream.” You can find it in any health oriented grocery or in the Asian section of many large supermarkets. The top of the can will contain the coconut cream. This is what you will use. The watery liquid in the bottom of the can is coconut water, and you can discard it.
Coconut cream is similar to coconut milk but contains less water. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream has a mild non-sweet taste and a very high fat content.
If you want to make a flavored frosting, such as chocolate mint, omit the vanilla and add ¼ teaspoon pure peppermint extract. For chocolate orange frosting, omit the vanilla and add ¼ to ½ teaspoon pure orange extract.