A healthier icing made with less-refined sugar and no butter or butter spread.
Prep Time5 minutesmins
Total Time5 minutesmins
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
1/2cuppowdered sugar
1 to 2teaspoonscoconut cream (This is the thick part of the coconut milk on the top of the can. See more in notes below.)
Instructions
Place powdered sugar in a mixing bowl.
Add one teaspoon coconut cream and mix well. Mixture will seem very, very dry. Keep mixing.
Once all the sugar has been moistened by the coconut cream, it will start to look like thick icing.
Add additional coconut cream if needed to achieve desired consistency.
Notes
To get coconut cream, I simply open a can of coconut milk and scoop out the thicker stuff on the top. This is sufficient if all I want is a tablespoon or so. Some people refrigerate the can of coconut milk first. When it's chilled (overnight), remove the can and open it (without shaking it or tipping it too much) and scoop off some cream from the top.