Coco Banana Cream Frosting

Coco Banana Cream Frosting on top of Vanilla Mango Muffins and a cherry on top? Yes please! Coconut milk, banana, cacao powder, vanilla, vegan cream cheese and need I say more? This frosting is rich in delicious ingredients begging to be explored, licked and dipped.

Frosting:

• 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

Prep:

1. Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
2. Carefully spoon out the cream into a bowl.
3. Add the vanilla, “eggs”, stevia and syrup. Mix/beat until it begins to thicken.
4. Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
5. 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).