Vegan Whipped Frosting & Filling

I have a lot to adapt for in my own life having a wheat allergy, so I understand what it’s like to have special dietary restrictions, following a blog. My sister in law, who follows all my blogs, has dairy issues, so I try to have dairy free options and substitutes as well. So, Sis, this one’s for you 

Be sure to start this one a day ahead of time, as it works best of the coconut cream has chilled overnight.

This recipe makes one batch of filling OR frosting. Double Ingredients to make both and separate before adding mix-ins to save time!

• 14-ounce can coconut cream or full fat coconut milk*
• 1/2-1c cup icing/powdered sugar
• 1 tsp vanilla extract
• OPTIONAL: Your choice of add ins: chocolate chips, dried fruit, edible petals, etc

Instructions

1. NOTE: be careful not to shake your coconut past this point! LOL!
2. Chill your coconut cream or coconut milk in the refrigerator OVERNIGHT.
3. Chill a large mixing bowl at least 10 minutes before whipping.
4. Remove the coconut cream or milk from the fridge and carefully remove the lid.
5. Scoop the thickened cream fat from the top and leave the liquid behind.
6. Place the thick cream in your chilled mixing bowl.
7. Beat for 30 seconds with a mixer until creamy.
8. Then add vanilla and powdered sugar and mix until creamy and smooth.
9. Taste and add more sugar, if needed.
10. OPTIONAL:Your choice of add ins: chocolate chips, dried fruit, edible petals
11. Cool completely again before filling. The colder you chill it the stiffer it will be.
12. Store filled dessert in fridge.