Creamy Coconut Icing
This is the best cream cheese tasting icing I can make!
Servings: 12 servings
Calories: 192kcal
Ingredients
- 1/2 cup dripped SCD yogurt Use about 1 cup of yogurt and allow it to drip through a coffee filter for about 12 hours and this should yield about 1/2 cup of dripped yogurt
- 1/2 cup coconut butter
- 1/2 cup coconut oil or butter
- 1/3 - 1/2 cup honey Depending on your sweet tooth
- 1 teaspoon vanilla
Instructions
- Combine all ingredients into a glass bowl and blend with a hand blender until well combined and all chunks have been removed
- Ice cake with icing!
Notes
** To make the icing dairy free you could simply increased the amount of coconut butter and oil by 1/4 cup each (will taste more coconuty)
Keep any extra icing in the fridge. And try not to eat it straight from the jar! (I may have done this on a few occasions... )
Nutrition
Calories: 192kcal | Carbohydrates: 21g | Protein: 1g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 24mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg