So Delicious Coconut Cream and a Creamy Vanilla Frosting Recipe

Sometimes I am disappointed when I try new products, and sometimes I am delighted.

We can’t use soy milk here due to soy allergies. I find rice milk to be just too bland and sometimes gritty. My go to milk has been hemp – and I continue to use hemp milk of all varieties.

But cream… well that’s the holy grail as far as non-dairy milk goes. I think I’ve found the answer.

This “cream” made from coconut milk by So Delicious, really looks like cream, and it behaves like cream too!

I tried using it to make a “Creamy” vanilla frosting and I was delighted:

Creamy Vanilla Frosting

1 cup confectioner’s sugar
1/8 teaspoon salt
2 tbsp Earth Balance shortening
2 tbsp coconut oil
1/2 tsp vanilla
1 tbsp coconut cream (SoDelicious)

1. Bring all ingredients to room temperature
2. Soften the Earth Balance and coconut oil in the microwave (about 30 seconds)
3. Mix confectioner’s sugar, salt, vanilla and Earth Balance/coconut oil on low speed until crumbly and well-blended
4. Add coconut cream and mix on medium-high speed for 2 minutes longer

Makes about one cup of frosting. For me this is enough for a double-decker cake.

Neither the coconut oil or the cream gives off a strong taste, allowing the vanilla to shine through.

Try it and let me know what you think!