Prep Time: 10 min
• Cook Time: 0 min
• Ready in: 4:10 h
• Yield: 1 1/2 – 1 2/3 cups frosting

• a 14-ounce (396-gram) full-fat can of coconut milk, chilled overnight
• 1/4 cup (60 grams) coconut yogurt (make sure to use paleo / vegan yogurt or regular Greek yogurt for a non-dairy-free / vegan version)
• 1/4 cup (56 grams) coconut oil, melted
• 1/2 teaspoon vanilla extract
• pinch of salt
• 3 tablespoons maple syrup

1. Remove the can of coconut milk from the refrigerator and without shaking it or turning it upside down, open it and scoop out the solidified, waxy layer of coconut cream at the top into a medium mixing bowl. Do not use any bits that are slightly watery! Use the remaining coconut water in a smoothie.
2. Use an electric hand mixer or a stand mixer (fitted with the whisk attachment) to beat the cream on medium until light, fluffy and soft peaks form.
3. Add the yogurt, coconut oil, vanilla, salt, and 3 tablespoons of maple syrup. Beat for about 10 seconds and add more maple syrup, if desired. The frosting will be quite thin now but firms up somewhat after chilling.
4. Chill for about 4 hours. The frosting will still be rather soft but after frosting your cake or cupcakes, a little of the moisture will be sucked up. Refrigerate anything frosted with this frosting.
5. Refrigerate any leftovers in an airtight container for up to 3 days.

1. Place the unshaken can of coconut milk in the refrigerator overnight or for at least 6 hours to allow the cream to separate from the water.
• Piping isn’t possible with this recipe as it’s too soft.

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