Two-Ingredient Gluten & Dairy Free Frosting
This is always a big hit at our house. Sometimes we use it to frost cupcakes or a cake, and sometimes we use it to dip our favorite fruits (strawberries, blueberries, banana slices). The best part is, it’s much healthier than regular frosting recipes, and it’s VERY EASY to make. Plus, our kids love to help and it’s a fun activity that shows them they can enjoy sweets and have fun with food too (rather than be anxious around food).
- 1 can of coconut milk (full fat, not reduced or light)
- Honey or powdered sugar
- Place the can of coconut milk in your refrigerator for at least 3 hours. Once it’s chilled, open the can and scoop out the white cream part into a large mixing bowl and do not use the remaining clear liquid. Chilling the can separates the cream from the liquid, so it’s easy to spot the difference.
- Add honey or powdered sugar to taste, one tablespoon at a time. We usually use 1-2 tablespoons of honey, but for the special occasions where we want something extra sweet instead of honey we use 1/4 cup of organic powdered sugar.
- Blend with a mixer for 1-2 minutes and you’re done! If the frosting seems too thin to spread, put the bowl in the refrigerator for 20 minutes and it will harden enough for spreading.
- Craving chocolate frosting? Instead of using the honey or powdered sugar, use 1 cup of chocolate chips. (We use Enjoy Life chocolate chips which are free of gluten, dairy, soy, egg, and nuts.) Place the chocolate chips in a microwave safe bowl and heat them until they melt. Add them to the coconut cream in your mixing bowl, and blend. That’s it!
- Looking to make the frosting pink or blue or any other color without using unhealthy food colorings? Puree your favorite fruit (strawberries for pink, blueberries for purple, etc) and add it after Step 1 above. Taste it before you add the honey or powdered sugar. You may find it sweet enough without it.