Thursday, December 13, 2012

Christmas Cookie Icing

Yesterday I shared my new Christmas cookie recipe with you and, as promised, I'm back with the icing recipe!  It was hard work squirreling away most of the cookies so they made it to the icing stage but I did it.

We had lots of fun icing the cookies as a family.  Some were pretty and some were "loved on," but they were all equally tasty.  I've got fond memories of icing Christmas cookies as a kid each year and I was happy to share this tradition with my kids this year.  Especially since I didn't mind them eating my version.

This recipe is really simple but you'll want to make sure you get some quality coconut milk.  My new favorite brand is Native Forest.  It is almost half cream!  I like Thai Kitchen too but Native Forest has even more cream so it wins.

We don't use any artificial dyes in this house either- super scary.  So I juiced a beet (and made some carrot-beet-ginger juice for me) and used chlorophyll water.  You could definitely do more colors if you're aiming for fancy but I kept things simple today with red, green and white.

Christmas Cookie Icing

1 can coconut milk (cream only)
2 tbsp coconut palm sugar, powdered
1 tsp vanilla extract

optional for dying:
beet juice
chlorophyll water

To powder coconut palm sugar, place the sugar in a blender and blend on high until powdery.
Refrigerate coconut milk overnight.  Once cold, carefully open without shaking.

Scrape the coconut cream from the top of the can.

This is where high quality coconut milk comes in- the better the milk, the more cream you will get in each can.

Combine the coconut cream, sugar and vanilla in your mixing bowl.

Beat on high until it starts to peak.

If coloring your icing, divide into separate bowls and add dye.

Start with 1/2 tsp of dye and add until you have desired color.

Note: natural dyes will not usually be as deep in color as artificial dyes.  Adding too much juice to your icing will make it runny and hard to work with.

Now you get to ice your super yummy cookies.

You can make them all pretty-like and carefully ice each one....

Or you can set your kids free with the cookies and icing.

Just don't expect to walk away with many finished ones.  It seems they go in the mouth as soon as they're iced!

Or maybe just a spoonful of icing....


  1. What a cool recipe! I have yet to do anything with the coconut cream but eat it, but this looks like a great way to use it as well! I love that we can find natural ways to color our food and skip the gross dyes! :-) Loving your blog, by the way. This is my first time visiting, but I'm excited to explore more!

  2. I do NOT like the taste of Coconut Cream, any suggestions on what I could use as a substitute?

    1. hmmm, I'm not sure what you could substitute in this case. I'm guessing you don't lie the taste of coconut oil either so maybe you could try organic vegetable shortening.