-Coconut milk has a tendency to melt in heat. For best results, if you're frosting cupcakes or something similar, keep them refrigerated or at least in the shade until you're ready to enjoy them!
-I used 99% dark chocolate from a large bar of bulk chocolate. You can sub in 10 ounces of whatever percentage dark chocolate you prefer, but if you use something a litte sweeter, you may want to add less sweetener to the frosting later.
-You can keep this frosting sugar-free by completely removing the sugar suggested or using a sugar substitute, such as stevia.
-Coconut milk is a tricky thing. Oh, Ladycakes did a great tutorial on making coconut whipped cream and how to avoid disaster. Some highlights: before buying flip your can and listen for a slight gurgle. If it sounds like there is room to slosh there is excess air-which you want to avoid. Refrigerate your can, untouched, overnight before using. Scoop gently, and use only the thickest, hardest, whitest part from the top. Keep the leftover coconut milk and toss it in a smoothie or at the very least, the compost. Also, I usually buy Thai Coconut brand because its consistently good and easy to find, but most other 100% full fat coconut milk cans will work.
10 ounces 99% dark chocolate
1 can full-fat organic coconut milk
1 teaspoon vanilla extract
2 tablespoons turbinado or powdered sugar
(or sweetener of your choice)
Refrigerate the can of coconut milk on a stable shelf overnight. When ready, open the can and scoop the full-fat, thick white layer off of the top half of the can and into a medium sized saucepan. Save the clearish liquid at the bottom to use in smoothies, oatmeal, or anything else that requires a milk substitute.
If using block chocolate, chop and measure 10 ounces of chocolate.
(Keep in mind: 8 ounces=1 cup, so 10 ounces=1 1/4 cups)
Add chopped chocolate (or chocolate chips, or whatever) to the saucepan.
Turning the saucepan to a very low simmer, stir chocolate/ coconut mixture generously as chocolate melts, making sure nothing sticks or burns. It will only take a few minutes for the chocolate to melt and form a uniform consistency. Once melted, immediately remove from heat, add in sugar and vanilla, and stir until completely combined. Pour saucepan mixture into a heat-safe bowl and put in into the fridge for at least 2 hours but as long as overnight. Once the chocolate frosting has set it will look fudge-like in the bowl.
When ready to use, remove from the fridge and sit at room temperature for 30 minutes to an hour. The longer is sits and warms, the softer the frosting will be and the easier to work with.
Using hand beaters, slowly begin to whip the frosting. Using back and forth hand motions and rotating the bowl around, make sure to fluff and whip all of the frosting. The more air whipped into it, the fluffier the frosting will become. Once fluffed to your liking, use to frost cakes, cupcakes, fingers and spoons. We used ours to frost a double layer gluten-free chocolate cake. It was a rich, dark, wonderful contrast to the sweet chocolate cake. It also made for a great glue between layers.
Frosting can be refrigerated and re-whipped as needed, for up to one week in an air-safe container.