Prep Time: 10 min • Yield: about 1 ½ cups

Ingredients

• One 13½ ounce can coconut cream
• 1 tablespoon raw honey
• 1 teaspoon arrowroot
• Natural food dyes for coloring (optional)

Directions

1. Refrigerate coconut cream overnight, or open can and place in freezer until very firm but not frozen.
2. Scoop out coconut cream that has solidified at the top of the can and reserve coconut water for another use.
3. Place coconut cream in the bowl of a stand mixer fitted with the whip attachment, add honey and whip until smooth and creamy.
4. Refrigerate until ready to use. Frosting is easier to work with when cold or slightly cooled.

Notes: To frost cookies or cakes, use an offset spatula. To use frosting to decorate, put frosting into a piping bag with desired tip, or use a plastic sandwich- or quart-size food storage bag and cut the tip of one of the corners. Start with a very small cut; you can always cut more. As you are decorating, the warmth of your hands on the bag will warm the frosting. If you are doing a lot of decorating, you may need to refrigerate bags intermittently.

Optionally, you can use natural food dyes to color your frosting.