Vegan Buttercream Frosting

3-6 Tbsp Refrigerated Full-fat Coconut Milk (from a can, not carton)

2 - 2 ½ Cups Powdered Sugar

1 Tsp Vanilla Extract (I use this)

DIRECTIONS:

You want your coconut milk to be in the refrigerator at least a week ahead of time so that the cream has a chance to separate and firm up. If your cream is separated you want to use the thick/firm white part and not the thin translucent part. For best results keep a can or two of this in your fridge so that the milk is always separated and firm. The firmer the cream more butter like the buttercream will be.

Start off with about 3 Tbsp of the firm coconut cream in a medium-large bowl, add in the powdered sugar and vanilla extract. Beat well with an electric mixer to fluff up the coconut milk like butter. If your cream is firm/hard you can use more of it, if it’s only been in the fridge overnight you might need to use less. Depending on the consistency you’re looking for, add more cream or powdered sugar.

Add in food coloring if desired.