You can use this icing recipe on all your favorite baked goods, from cupcakes to cakes and brownies. Not only is it a delicious dairy-free option, but it is also packed with health-building probiotics, so you can feel a lot less guilty about enjoying it.
Ingredients
- 1 (13.5-ounce) can coconut milk (use the regular version, not the “low-fat” or “light” options)
- 1 probiotic capsule or ¼ teaspoon probiotic powder
- 2 teaspoons pure maple syrup
- 1 teaspoon vanilla powder or pure vanilla extract
- 1 teaspoon lemon zest (optional)
How to Make It
- Open the can of coconut milk. If the coconut cream and water have already separated, scoop off the thick cream into a small bowl. If it has not separated, in a small bowl simply mix both the coconut cream and coconut water together until smooth. Add the contents of the probiotic capsule (discarding the empty capsule shell) or probiotic powder, and mix together. Cover with a lid or cloth, and allow it to sit undisturbed for eight to ten hours in a warm setting (approximately 110 to 115ºF or 43 to 46ºC, but don’t worry if it’s not quite within that range).
- After it has cultured, refrigerate for at least one to two hours. If the coconut cream and water have separated, scoop off the thickened coconut cream for use. (You can save the coconut water for other uses, such as smoothies, juices, or as a yogurt or cheese starter culture.) Add the maple syrup, vanilla powder or extract, and lemon zest if desired. Stir together until smooth. Use immediately as an icing for cakes, cupcakes, or other baked goods.
- Lasts about one week, covered, in the fridge.