Stumbled upon a yummy concoction trying to make a filling for my son’s birthday cake, who is dairy and soy allergic.
Coconut Cream Filling (Dairy Free)
14oz can of Coconut Milk (refridgerated)
1/2 cup Powdered Sugar
1/4 cup flour
1-1&1/2 cup flaked coconut
Thow all ingrdients into bowl and mix until there are no lumps. May need to add more flour and/or P.Sugar until it reaches desired consistancy. Refridgerate until ready to use, and of course, must refridgerate cake after it’s filled.