• 1 can full fat coconut milk
• 2 3-oz. cups P.S Snacks Chocolate Chip Cookie Dough
Place the can of coconut milk in the refrigerator overnight. Remove, and turn upside down. Open the can and discard the water that discarded from the cream. Scoop into a mixing bowl and whip the cream with a hand mixer until light and fluffy. Fold or blend in the Cookie Dough until smooth. Refrigerate in an air-tight container.
We used our frosting as a glaze to complement these Vegan Baked Chocolate Donuts a la Minimalist Baker.