Coconut Cream Frosting

Almost all frosting on the shelf at the store has dairy in it. My family has been using Pillsbury's frosting since our allergies were diagnosed because most of their flavors are dairy free. Now that Lola can't have soy though, even that option is out. So this coconut cream frosting was an attempt to make an alternative I can have. It tastes pretty good but does have a heavy coconut flavor. It works well with this carrot cake but I have not tried it with other flavors of cake. It has a pudding like texture and flavor to it. This recipe does require that it sit in the fridge overnight so be sure to plan ahead! This picture was taken after only sitting in the fridge for 4 hours. It did not drip at all after sitting overnight! It's very important that this frosting stay in the fridge so I recommend you frost your cake as you need it.

Coconut Cream Frosting
Yield: 1 3/4 cup

1 can (14 oz) coconut cream (not milk)
1 cup powdered sugar
1 teaspoon gluten free vanilla
1/2 tablespoon corn starch
1 tablespoon almond milk

Directions: In a small saucepan, combine coconut cream, powdered sugar and vanilla over medium heat. Continuously whisk for 5 minutes. In a separate small bowl, combine the corn starch and almond milk. Add corn starch mixture to the coconut cream mixture. Continuously whisk for another 5 minutes. Remove from heat and pour into a shallow container. Place the container uncovered in the fridge overnight. Mixture will thicken as it cools. Use frosting as needed and keep refrigerated.

Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.