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Beat for about 10 seconds and add more maple syrup, if desired.

Add the yogurt, coconut oil, vanilla, salt, and 3 tablespoons of maple syrup.

Use an electric hand mixer or a stand mixer (fitted with the whisk attachment) to beat the cream on medium until light, fluffy and soft peaks form.

Use the remaining coconut water in a smoothie. Do not use any bits that are slightly watery! I got 200 grams of coconut cream from my can.

Remove the can of coconut milk from the refrigerator and without shaking it or turning it upside down, open it and scoop out the solidified, waxy layer of coconut cream at the top into a medium mixing bowl.

1/4 cup (60 grams) coconut yogurt (make sure to use paleo / vegan yogurt or regular Greek yogurt for a non-dairy-free / vegan version).

a 14-ounce (396-gram) full-fat can of coconut milk, chilled overnight 1.

If you want a little more, you can easily make 50% more or you could just double it and use any leftovers on one of these grain-free goodies! Coconut Cupcakes with Coconut Whipped Cream (grain-free, gluten-free, dairy-free) Lemon Muffins (grain-free, gluten-free) Note that it’s a somewhat thin layer of frosting (and that I put too little in the middle and too much on the top).

The frosting yielded about 1 1/2 to 1 2/3 cups, which was just enough for my two-layer cake. This vegan cream cheese frosting is definitely more of a spread-it-on kind of recipe! This is like your typical soft cream cheese frosting in that it doesn’t pipe (or at least not like buttercream). If that sounds too fussy, I like the sound of this cheater version of homemade coconut milk yogurt.

Most recipes (like this thick, homemade yogurt involve incubating the yogurt 6-24 hours. There are a few different brands that offer coconut yogurt but you could also make your own. Make sure to use coconut yogurt or another type of dairy-free yogurt (preferably one that’s on the thick side, like Greek yogurt). This dairy-free gluten-free coconut layer cake from Flippin’ Delicious would also go really well with this frosting (and doesn’t it look amazing?!) Baking it up as a cake resulted in a more compact, velvety result. The texture was somehow different than when baking them as muffins, which seemed fluffier. I doubled the recipe and baked it in two 8″ pans for 17 minutes. The cake pictured is the cake version of my grain-free healthier carrot cake muffins. Despite the differences, it’s still an amazing sub, especially on goodies like carrot cake. The texture is also kind of different once on the cake and refrigerated – then it’s more like a whipped cream cheese frosting. The taste is similar to regular cream cheese frosting in that it’s tangy, but it’s lacking the obscene amount of sugar, which is fine by me! This was just sweet enough for our liking. :) For a less coconutty version, use regular Greek yogurt and refined coconut oil, which doesn’t have any coconut flavor. But given all the coconut ingredients in this, I’m guessing that was clear. You may be wondering if this really tastes just like regular cream cheese frosting and the answer is – no, it doesn’t. So today’s vegan cream cheese frosting only uses “real” ingredients – maple syrup and coconut milk, yogurt, and oil! I’m okay with powdered sugar (though I try to avoid it if possible!) but the other two? I’d rather pass. I needed a dairy-free cream cheese frosting a while back and I couldn’t really find anything without processed vegan cream cheese, margarine and powdered sugar. This vegan cream cheese frosting doesn’t have any unusual ingredients (and no processed vegan cream cheese!), is maple sweetened, paleo and dairy-free!