Aloha Chocolate Coconut Frosting
"Chocolate frosting with a healthy alternative and an island twist!"Serves 24 | Prep Time 6.5 | Cook Time 8 - 10 minutes
1 13.5 oz. can coconut milk (full fat) 13.5
1 12 oz. bag of semi-sweet chocolate chips
1/4 cocoa powder
1/2 cup powdered sugar
Pinch sea salt
Chill unopened can of coconut milk upside-down in the fridge for at least 4 hours or overnight.
Open the can (right-side up) and pour off the liquid on top.
Pour the remaining coconut cream and full bag of chocolate chips into a medium-sized pot.
Melt together over medium heat, stirring constantly, until mixture is smooth. Remove from heat.
Transfer to a bowl, cover with plastic wrap and refrigerate until the mixture is completely cooled. (about 2 hours)
Fit stand mixer or hand mixer with the whisk attachment and whip until the mixture has loosened and is smooth.
Add salt and cocoa powder and blend until fully incorporated.
Slowly add powdered sugar and continue blending until combined and mixture is smooth and silky.
Pairs Well With
Use immediately to frost your favorite cake or cupcakes. Yields about 2 1/2 cups.
Although my mother's recipe for chocolate frosting is completely decadent and rich, it is also not-so-good for you.
I make my daughter's birthday cake every year and I am always looking for ways to make her feel special.
Because chocolate and coconut is one of her favorite flavor combinations I decided to make this healthier version of my mother's recipe with an island twist.
Decorated with flip flops and a palm tree, this cake was a birthday island dream!