Dairy-free, grain-free frosting that tastes good is not as easy as it sounds, but I think I’ve got it. This frosting is inspired by a recipe for whipped coconut cream from freeeatsfood.com (http://freeeatsfood.com/coconut-whipped-cream/) and is the same as the Whipped Coconut Crème Frosting with baking cocoa added for chocolate deliciousness. It is important to use unsweetened canned coconut milk, not the coconut milk in the carton that you would drink with supper or something – you don’t want all those additives that keep it from separating. I find it best to just keep a few cans of this in the fridge, ready to use when it is time to make up some frosting. It takes a few days for the fat and liquid to separate and you need to take care not to shake the cans.
Whipped Coconut Chocolate Crème Frosting
1 can unsweetened canned coconut milk, chilled for many days
6 Tbsp powdered beet sugar (more or less to taste)
1 ½ Tbsp cocoa
1/8 tsp xanthan gum
Chill small mixing bowl and whisk attachment for electric mixer. Carefully open can without shaking it. Combine all dry ingredients and chill. Scrape out all of the thick “fat” that has collected on top (~1 cup) and add to the chilled mixing bowl. Combine all ingredients in mixing bowl and whip until smooth. Chill overnight.