You can vary the thickness of this icing by adding more or less coconut milk to it. You can also add more coconut butter to it and warm it again to thicken it further if you find it's too thin.
Servings: 20servings
Calories: 23kcal
Ingredients
1/4cupcoconut butteralso known as coconut manna (not coconut oil)
Set up a bain-marie, or double boiler so you can heat the coconut butter slowly without burning it. I do this by filling a small saucepan about halfway with water and then placing a pyrex bowl on top of it.
Simmer the water and then add all the ingredients to the top bowl and warm up slowly. Use a whisk to blend the mixture.
Whisk for a few minutes, or until the mixture is getting a bit thick. It will thicken a bit more when it cools so it's OK if it's a bit fluid when warm.
Take the bowl off the heat and cool at room temperature. You can also cool it faster if you place it the refrigerator for a few minutes.
Use the icing to frost cookies, muffins, and cupcakes. Store covered in the refrigerator for a week or so.