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1
& 3/4 CUPS

2-Ingredient Chocolate Fudge Frosting

by Angela Liddon

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PREP: 10 MINUTES
COOK: CHILL TIME: FEW HOURS
Keywords: stove top electric mixer birthday dessert
frosting/icing spread/sauces dairy free gluten-free nut-free
soy free option vegan coconut chocolate coconut milk
birthday cake
A luxurious fudge frosting with just two ingredients - no
butter or shortening required!

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More Like This

Ingredients
1 can (400 ml) full-fat coconut milk
1 bag dark, non-dairy chocolate chips (approx 285 grams)

Instructions
1. Chill can of full-fat coconut milk in the fridge overnight. When ready, flip can over and open with can
opener. Pour off the water (you can save it for a smoothie or discard). Scoop only the solid white coconut
cream into a pot. Add the chocolate chips into the pot as well and gently melt the coconut cream and the
chocolate chips together over low heat. Stir frequently and be careful not to burn.
2. Transfer this mixture into a bowl (cover with wrap) and then into the fridge for 2-3 hours (or overnight) until
it firms up enough to whip into frosting. You really just have to eyeball it as I expect the timing for individual
batches will differ depending on how cold your fridge is. I put it in the fridge overnight and then left it on the
counter for the entire morning until I was ready to frost the cupcakes in the afternoon.
3. When its firmed enough to your liking, whip it with electric beaters until smooth and creamy. If its still too
firm, you can leave it out on the counter for a bit longer. I didnt need to add any milk to thin it out or any sugar
to sweeten it was just perfect as is! If your batch tastes bitter, you can always add a bit of sweetener to your
taste. I also like to add a small pinch of fine grain sea salt to make the flavours pop.
Note: On a hot day, this frosting could melt. Be sure to keep frosted cupcakes in the fridge until ready to
enjoy.
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