For the coconut cream: Put a can of coconut milk in the refrigerator over night. In the morning, turn the can over, open it, and pour out the liquid, leaving the solidified coconut cream. That's what you want. Measure the coconut cream and put in a sauce pan over medium low heat.
Measure the xylitol into a coffee grinder and process it into a fine powder. Stir it into the coconut cream.
Meanwhile, weigh the chocolates and chop them very finely. Put 2/3 of the chocolate into a medium heat proof bowl. When the xylitol has melted and the coconut cream is hot and bubbly, add it to the chocolate and let it sit for five minutes. Stir gently and then add the rest of the chocolate to the bowl. Let it sit for a minute and then stir again until it is smooth. Add the vanilla and butter (or coconut oil or ghee) and stir until incorporated. Let cool for a few hours before using to glaze cakes or dip cupcakes.
If using for truffles, once cooled completely, cover the coconut milk ganache and let it sit on the counter overnight before rolling.
If it is a little too stiff to work with, try adding a little more ghee (coconut oil) or simply heat it in the microwave 8 seconds at a time, stirring inbewteen, until the desired consistance has been reached. The cooling effect of the erythritol does stiffen it up somewhat.
Best Low Carb, Coconut Milk Chocolate Ganache Cake Frosting
Amount Per Serving
Calories 76Calories from Fat 63
% Daily Value*
Saturated Fat 5g31%
Monounsaturated Fat 1g
Vitamin A 100IU2%
* Percent Daily Values are based on a 2000 calorie diet.