Use this decadent dairy-free frosting to frost the grain-free Banana Cake or drizzle over the Decadent Chocolate Bundt Cake. You can get coconut cream by refrigerating 1 can of full fat coconut milk for a few hours, then open the can and scoop the hard cream off the top. I usually get about ⅔ cup of coconut cream per 14-ounce can of full fat coconut milk. You may not need to refrigerate the can in order to get the cream off the top. In colder months your house may be cool enough to separate the cream from the liquids.
Ingredients
6 tablespoons
coconut oil
3 ounces
dark chocolate chips
(or unsweetened baking chocolate)
¾ cups
coconut sugar
3 tablespoons
arrowroot powder
⅓ cups
coconut cream
2 teaspoons
coconut vinegar