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Coconut Milk Cream Cheese Frosting

RedVelvet Cupcakes with Coconut Milk Cream Cheese Frosting

Sometimes a mistake is a good thing.  The cream cheese frosting planned for these cupcakes just didn’t work. So we saved the first day of 2013 by:

  • Placing a can of “full fat” coconut milk (light probably wouldn’t have worked) in the freezer for 10 minutes, opening it and scooping the fat on top (NOT using the water left in the bottom of the can)
  • Whipping the solids from the coconut milk with 8oz of room temperature fat free cream cheese and 2 cups of powdered sugar.
  • Adding a tbsp. of vanilla extract

Happy New Year!

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One response »

  1. This is exactly what I was looking for! I used the water in my can of coconut in the recipe for the cake (instead of plain water or milk) and now I have a half-can of thick white coconutty awesomeness… I’ll put it in the frosting! It’s nice to have confirmation that someone’s done it before.


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