VEGAN COCONUT FROSTING
Steps:
- In a medium saucepan, bring the coconut milk and agave nectar to a boil over medium heat. Whisk the ingredients together, then decrease the heat and simmer for 2 to 3 minutes, to reduce just slightly, stirring frequently.
- In a small bowl, dissolve the arrowroot powder in water, stirring to make a slurry. Increase the heat under the saucepan to medium-high so the mixture is bubbling. Add the arrowroot slurry to the coconut mixture, whisking constantly until the mixture thickens and turns opaque and shiny, about 1 minute. Once the mixture becomes shiny, remove the pan from the heat and gradually blend in the coconut oil with a handheld mixer until well combined.
- Allow to cool on the counter for 15 minutes. The mixture will not look like frosting yet-don't worry; this is okay.
- Chill the frosting in the refrigerator for 1 to 1 1/2 hours, until the frosting fully solidifies and looks opaque white in color. Remove from the refrigerator and whip with a handheld mixer until thick and fluffy. The frosting will be sticky looking and lumps will dissolve during whipping.
- Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Allow the frosting to soften a bit after removing from the refrigerator. Stir with a flexible spatula until spreadable.
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