- Cream of 1 can of coconut milk, refrigerated overnight.
- 1/2 tsp pure vanilla extract
- 1/8 cup coconut nectar
- Dash of stevia
- 1/2 tsp brown rice syrup (opt)
- 1 1/2 “eggs” (potato starch or flax meal blend will work)
- 1/2 tbsp sifted cacao powder
- 1/8 - 1/4 cup sifted oat flour
- 1 cup shredded coconut (blended to a finer consistency)
- 1/2 tub vegan cream cheese (tofutti)
- 1/2 banana
- Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
- Carefully spoon out the cream into a bowl.
- Add the vanilla, “eggs”, stevia and syrup. Mix/beat until it begins to thicken.
- Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
- Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy. Refrigerate 2+hrs to overnight to create a thick frosting consistency. Top on desired dessert(s).