This recipe for Chocolate Frosting Shots from Chocolate Covered Katie, has been haunting me. It looked so delicious and easy!
As much as I love frosting, I wasn't 100% sold on a shot of frosting. So I made a trifle of sorts.
I modified the recipe for my personal taste, replacing the vanilla extract with coconut extract.
What is needed:
1 can full-fat coconut milk
1/4 cup plus 1 tbsp cocoa powder
1/2 tsp coconut extract
sweetener to taste
2 slices angel food cake
1 cup cool whip
Directions for frosting
Open the coconut milk. If the can is think and mousse like, you are good to proceed. If not, transfer the milk to a bowl, and refrigerate overnight. I added a bit of milk to mine so it wasn't as thick, but you wouldn't have to.
Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with a whisk.
Stored uncovered in the fridge, the mixture gets even thicker.
Directions for the trifle
Break angel food cake into bite sized pieces. Layer bowl with alternating layers of angel food cake, frosting, and Cool Whip. Top with a dollop of Cool Whip, and mini chocolate chips (if I had coconut, I would have toasted it and topped with that!)