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Coconut Cream Topping
This filling is sweet and creamy.
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Frostings
Prep Time 10 minutes
Passive Time 1 hour
Servings
mini-cupcakes
Ingredients
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Frostings
Prep Time 10 minutes
Passive Time 1 hour
Servings
mini-cupcakes
Ingredients
Instructions
  1. Put mixing bowl in the fridge for a few minutes.
  2. Open your cold can of coconut, poke a hole in the hard cream on top, drain liquid out of bottom. Set aside (use in smoothies or as a drink).
  3. Add cold coconut cream, 1/4 cup powdered sugar and 1 tsp vanilla extract to cold mixing bowl.
  4. Mix with hand (or stand) mixer
  5. Add the rest of the powdered sugar slowly and continue to mix until well combined.
  6. Adjust consistency if you want it more fluffy use less sugar. For a stiffer filling, add more powdered sugar.
  7. Scoop on to little cakes and serve immediately (or refrigerate up to 24 hours). If you have it, an icing tip will make this topping beautiful!
Recipe Notes

This is great as the "eclair" filling in the Chocolate Cream-y Mini-Cupcakes & Cherry Vanilla Eclairs recipe