makes enough to generously cover 8″ cake

• 250g solid coconut oil
• 200g icing sugar
• 2tsp vanilla extract
• 3tbsp rice milk

1. Put the “solid” coconut oil – it should not be liquid at room temperature – into a bowl and blend until smooth
2. Slowly add the icing sugar and vanilla, continuing to beat the mixture
3. Finally add the rice milk, 1 tbsp at a time until you reach the consistency required. You can add more or less rice milk depending on how spreadable you want the icing to be
4. Use to decorate cakes or cupcakes

NB – you can add any other safe flavours or colourings instead of the vanilla