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1
Place the 2 cans of coconut cream in the coolest part of the refrigerator for about 5 hours (or overnight). This will allow the coconut cream to chill.
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2
When your coconut cream has been chilled, take out your electric mixer and put the bowl and beaters in the freezer for 5 minutes
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3
Take the cans of coconut cream out of the fridge and flip them upside-down. If there is any liquid in the cans, pour it into a bowl. You don't need it for this recipe but you can use it for smoothies or baking. There may be no liquid at all, depending on the coconut cream you're using.
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4
Set up the mixer with the cold bowl and beaters. Scoop or scrape out the coconut cream from the cans and put it into bowl.
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5
Start whipping, adding the agave syrup and vanilla extract. it should become very thick. Taste and add more agave or vanilla to taste.
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6
Other flavorings can be added, for example maple syrup, chocolate, strawberries, lemon---it's very versatile!
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7
This frosting is wonderful on the Amazing No Bake Watermelon Cake...http://veganamericanprincess.com/amazing-easy-no-bake-watermelon-cake/
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8
This recipe was inspired by a recipe on Oh She Glows which uses Coconut Milk....http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
