From the kitchen
Sweet Coconut Glaze
Confectioners' sugar whisked with coconut milk and a drop of coconut extract for pastry dipping.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 1/2 cups Powdered Sugar
- 3 to 4 tbsp Canned Coconut Milk, well shaken
- 1/4 tsp Coconut Extract
Method
- Whisk the powdered sugar and 3 tablespoons coconut milk together until smooth.
- Add the coconut extract.
- Adjust consistency with an additional tablespoon of coconut milk if a thinner glaze is desired.
- Dip pastries, donuts, or cakes directly into the glaze, or drizzle over the top.
- Let set at room temperature for about 15 minutes before serving.
Kitchen note
Use the thick portion of well-shaken coconut milk rather than watery liquid from the bottom of an unshaken can — an inconsistent milk here will make the glaze's thickness impossible to predict from batch to batch.
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