At our house we are counting down the days to Valentine’s day. Little hands are decorating every square inch with red and pink hearts. Today, in preparation for our Valentine’s day dinner, all pink and red of course, we whipped up a sweet strawberry coconut cream frosting that was so delicious we couldn’t stop eating it straight off of the spoon! Whether you are frosting cake, cupcakes or minis, you are sure to enjoy this simple and super yummy dairy free frosting recipe. Try it with Lillabee classic yellow cake, or this chocolate cake recipe adapted from the yellow cake mix. Delish!
- 3 large strawberries, fresh or frozen (defrosted)
- 1 can organic full fat coconut milk (chilled)
- 1/4 cup solid coconut oil or earth balance coconut spread or margarine of choice
- 3-4 cups powdered sugar
- 1 Tablespoon vanilla bean paste or powdered vanilla (optional)
In a food processor, puree strawberries until smooth. Add 1/4 cup coconut oil or spread and optional vanilla bean paste or powder. Add 2 cups of powdered sugar. Pulse food processor until combined. Open can of chilled coconut milk. You will notice that the coconut cream has separated from the coconut water. Spoon out 1/4 cup of the thickest coconut fat along with another 1/2 cup of powdered sugar and pulse again. Continue adding powdered sugar 1/4 cup at a time until you achieve the consistency you desire. Frosting should be smooth and easy to spread, but not so runny that it can’t hold it’s shape. If you find that it becomes too stiff, just add 1 Tablespoon of coconut cream at a time until you are happy with the texture.
Note: This frosting looks best when used immediately after it is prepared. It is still delicious after it is refrigerated, but you will notice in the cupcake photo how it can become a little more textured after refrigeration.
Happy Valentine’s Day from your friends at the Lillabee Hive! XO