Vegan Coconut Icing

25 May Vegan Coconut Icing

1 can (380–400g) coconut cream
1/2 cup (60g) icing sugar

1. Put coconut cream can in the fridge overnight
2. Open can and drain out water. Scoop out the thick cream into a bowl.
3. Add icing sugar and mix.
4. Whisk until nice and fluffy

Some Tips:

Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.