chai frosting

Adapted from Sweet Laurel. Copyright © 2018 by LAUREL GALLUCCI AND CLAIRE THOMAS. Photographs copyright © 2018 by CLAIRE THOMAS. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Refrigerating coconut milk overnight creates a thick, solidified cream that’s ideal for whipping into a dairy-free frosting. Vanilla extract, cinnamon, ginger, cloves, and cardamom provide the signature chai flavor. From the cookbook, <a href=https://sweetlaurel.com/products/sweet-laurel-recipes-for-whole-food-grain-free-desserts target=_blank>Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts</a>, this topping pairs well with all sorts of cakes—especially ones flavored with nuts, vanilla, or chocolate. For an easy dessert, dollop a spoonful of this whipped cream over fresh fruit. Makes 2 Cups Prep Time: 5 minutes plus overnight refrigeration Click <a href=/articles/2018/12/sweet-laurel-frostings>here</a> for more recipes in this series.

Chai coconut whipped cream

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