Dairy Free Coconut Cream Icing

To see more of my gluten free casein free recipes find me @ cookingglutenfree.blogspot.com!

2 cans coconut milk, refigerated at least 24 hours**

1/2 C casein free butter, I use Earth Balance

1 tbsp. vanilla

1/2 - 1 C powdered sugar, to taste

1/2 tsp. lemon juice

1/4 C shredded coconut

Beat butter on high until smooth. Scoop out the coagulated cream from the coconut milk and beat with the butter until smooth (the longer you refrigerate the coconut milk the thicker your icing will be). Add in the vanilla, powdered sugar, and lemon juice. Garnish with shredded coconut.

** I don't recommend the Imperial Dragon brand coconut milk from Wal-Mart as I have had a hard time getting it to separate. However if you do use this brand you might try freezing it, then refrigerating it 24 hours. The Thai Kitchen brand works great and requires only a few hours of refrigeration.

This icing would go great with my carrot cake muffins and strawberry cake!