Maybe you’ve heard of the popular bakery, Sprinkles? At this bakery, they sell something known as a frosting shot. It’s genius… How many times have you eaten a cupcake, only to say, “Gosh I wish this cupcake had less cake and more chocolate frosting”? Enter the frosting shot: a small glass filled to the brim (and beyond!) with—you guessed it—chocolate frosting.
- 1 can full-fat coconut milk or coconut cream
- 1/4 cup plus 1 Tablespoon cocoa powder or cacao powder
- 1/2 teaspoon pure vanilla extract
- sweetener of choice to taste (Use stevia or powdered sugar for thickest results.)
- Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I recommend Thai Kitchen Organic. Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe. Or if you want a no-fail option, buy coconut cream instead, at Trader Joes or an Asian market.)
- Once thick, transfer only the creamy part to a bowl, leaving the watery part out.
- Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy.
- Stored uncovered in the fridge, the mixture gets even thicker.