This is a lower fat and slightly more cupcake-worthy version of my regular coconut whipped cream topping recipe. It’s low glycemic, dairy-free and perfect for cakes, cupcakes or just straight out of the bowl! Just another amazingly tasty way to use one one of nature’s most incredible foods…
What you’ll need - (will frost ~12 cupcakes)
1 Cup full fat Coconut milk
1/4 Cup Coconut Oil
1/2 Cup Coconut Butter (made from creamed, dehydrated coconut) – I like Artisana’s version ( Buy it here )
20 drops liquid Stevia (try NOW organic or SweetLeaf vanilla)
1T Raw Agave or Coconut syrup (optional – or just add more stevia to taste)
3 tsp arrowroot powder
1 tsp vanilla extract (optional)
**Need to find ingredients? Check out my Resources Page!
Icing Bag (optional for cupcakes)
How to do it -
Step 1 – Liquefy Coconut oil and butter by placing the jars into a bowl of hot water.
Step 2 – Add all ingredients to your blender and blend first on low and then on high, until mixture begins to thicken.
Step 3 – Pour mixture into a bowl and refrigerate for about an hour.
Step 4 – Remove from fridge and beat with electric mixer until mixture becomes smooth and stiff.
Step 5 (optional) – Spoon mixture into your icing bag and squeeze onto well cooled cupcakes.
***Note: The cupcake in the photo is my new grain-free, sugar-free chocolate cupcake. Look for the recipe in The Renegade Kitchen’ new cookbook, coming this winter!