Sorry to tell you this cold hard fact people, but you’re living under a rock if you’ve not caught sight of coconut cream icing on the internet lately.  Seriously.  It’s everywhere!

And for good reason.

It’s so so simple to make, it’s refined sugar and fructose free (your liver thanks you!), and if you’re a non-dairy eater like me …. you still get to make your cake and eat it too!

Coconut cream icing is creamy, rich and thick with just a faint coconut flavour.  I love it simply on its own (think….fresh strawberries dipped into it), or feel free to add a little extra flavour, like:

• Vanilla bean

• Raw cacao powder

• Lemon or lime zest

• Mushed up berries

• Rice malt syrup (if you prefer a little more sweetness)

Note:  Different stabilises added to each brand of coconut cream can cause the much needed separation of the coconut cream from the water to not work.  Personally, I always buy coconut cream without any stabilisers – just pure 100% organic coconut, and this works perfectly every time.