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Peanut Butter Frosting



1 can full fat coconut milk - refrigerated at least 2 days.
1 tbsp vanilla

2 tbsp maple syrup - optional


Carefully scoop out as much heavy cream from coconut milk and save thin, clear liquid for your smoothies.


Whip coconut cream on high speed 1 minute.  Add vanilla and whip for an additional minute.  Refrigerate to thicken whipped cream further. 

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