Ingredients
- 1/2 cup coconut butter
(not coconut oil)
- 1/2 cup coconut cream (see recipe instructions below)
- 1/4 tsp unflavored gelatin
- 1 tbsp coconut milk
(or water)
- 3 tbsp pure honey
- 1/2 tsp pure vanilla extract
- Optional: natural food coloring
or fine-ground dried strawberries
Instructions
- For the Coconut Cream: Place one can of coconut milk in the refrigerator for several hours or overnight. This will result in the coconut cream rising to the surface. Measure out 1/2 cup of the cream at the top of the can. Reserve the remainder for another use.
- In a small bowl, add 1 tbsp of coconut milk (or water) to 1/4 tsp of unflavored gelatin. Whisk well; set aside.
- In a small saucepan, add the coconut cream, coconut butter, honey and vanilla. Warm over low heat just until coconut butter is melted. Whisk well to thoroughly combine the ingredients. Then, whisk in the gelatin and remove from the heat.
- Transfer the mixture to a mixing bowl, cover and refrigerate for at least 2-3 hours or overnight.
- Remove icing mixture from fridge. If you've allowed it to sit in fridge overnight, you'll need to let it sit for a bit as it will be very hard. Once it softens a bit, if you'd like to add color, separate the icing into separate mixing bowls and add desired colors. Or use fine-ground dried strawberries to add color and flavor.
- Then, using a stand mixer with whisk attachment (or electric hand mixer), whip the icing until it becomes light and fluffy (about 2-3 minutes on high). Be sure to rinse whisk (beaters) well and dry, before mixing the next color.
- Transfer icing to a pastry bag with writing tip insert. Or place in ziplock baggies and snip corners to decorate.
- Keep icing in the fridge until ready to use. (Icing can be made one day in advance. Again, if it's been left in fridge for more than a couple hours it will be very hard, so allow it to sit at room temp for a bit until it softens. Then decorate.)
