Enough for 12 cupcakes, adapted from this recipe by Chef Chloe Coscarelli
½ cup unrefined coconut oil (should be solid at room temperature) 1 ½ cups powdered sugar 2-3 tablespoons cocoa powder ½ teaspoon pure vanilla extract 2-4 tablespoons coconut milk (or other nondairy milk) Garnish ½ cup shredded coconut
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