This is a recipe that can change flavors (cinnamon, cocoa, pumpkin etc) as well as be used as a frosting, dip or any type of topping. This is just a base for you to start with. I recommend refrigerating overnight before using it in order for the coconut sugar to dissolve into the coconut creme. It makes enough for 6 regular size cupcakes, or the top of a small cake, but double if you want to frost an entire cake.
- 16oz can coconut cream (excess liquid drained)
- 2 tbsp coconut sugar (do not add if on a 21 Day Sugar Detox)
- 2 tsp vanilla extract
- Place all ingredients in a mixing bowl and with electric mixer…mix
- There is no step 2 😉 It’s that simple!
Comments: For breakfast dishes, such as my Banana Bread Casserole, I add 1tbsp of cinnamon. If you are on the 21 DAY SUGAR DETOX do not add the coconut sugar, instead add a few pinches of clove, cinnamon or allspice…your choice.