The Simplest Superfood Icing

Use this simple, versatile recipe for all your icing needs. It’s healthy, it’s loaded with flavor, good fats and, of course, super food power. Slather onto sugar cookies, fruit, pancakes, cupcakes, you name it!

Prep time: 5 minutes (plus 24 hours prior to chill coconut milk)

Makes: About 1 cup of icing

Method:

• To prepare, chill three glass bowls—one larger, two smaller—for about 15 minutes.
• Open the cans of coconut milk and scoop out the hard coconut cream that will lie on top into the largest bowl. Set aside the water at the bottom to use for other purposes.
• Add vanilla and optional sweetener. Beat on high until very creamy with large peaks forming.
• Separate hot water equally into two small dishes, and add Red Beet Crystals to one, and Elderberry Crystals to the other. Whisk until all particles have disappeared. Set aside.
• Scoop some icing into the two smaller bowls, keeping much of the icing in the largest one. The icing in the large bowl will remain white, while the other two bowls will be dyed with the superfoods.
• Slowly add a spoonful of elderberry water to one of the bowls and whisk until well combined. You can add more to adjust the color or leave it as is. Do the same thing with the red beet water.
• To achieve a marbled effect, add some white icing to a colored bowl and use a fork or a toothpick to swirl it around. Dip a cookie into the marbled icing and spin before raising it out of the bowl. Use a spatula to swirl until smooth.

• Try to stick to liquid or very fine sweeteners if you choose to add any. I tried this recipe with a granular monk fruit sweetener and didn’t achieve the same creaminess as when I used maple syrup. As always, try to find good quality sweeteners with naturally occurring nutrients such as date syrup or maple syrup. However, a little sugar in moderation is usually fine in any diet.
• Icing will harden in the fridge when chilled.

Recipe and image courtesy of Lindsay Young