Coconut Mousse Frosting

Ingredients:
2 cups Thai young coconut meat
¼ tsp. Himalayan sea salt
½ tsp. lemon juice
¼ cup organic maple syrup or agave
¼ tsp. vanilla extract
2 tbsp. lecithin granules (grind to powder in coffee grinder)
¼ melted organic coconut oil

Directions:
Place coconut, salt, lemon juice, maple syrup, and vanilla into a Vitamix. Blend until creamy smooth. Turn the blender on low and slowly pour in the coconut oil until mixed in evenly. Pour in the lecithin powder and blend in evenly. Remove the mixture from the blender using a spatula to make sure that you get all of the mixture out. Pour into an air tight container and place it into the refrigerator. Let it set overnight in the fridge.

​Will last 3-4 days in refrigerator, and 1 month in freezer.