‘Hi Janella, I made your raspberry chia muffins and added some coconut frosting just because I could! Such an easy recipe and so delicious
For the Coconut Frosting, place a 400 ml can of coconut cream in the fridge upside down overnight (do not shake before hand). The next day turn it right way up and open it up without shaking it. Spoon out the top layer of liquid (save for recipes requiring coconut water). Pour out coconut cream into bowl add 1 tablespoon rice malt syrup and whip using an electric mixer or stick blender. Refrigerate for at least 2 hours before using. The longer in the fridge the better as it gets thicker. Kind regards. Vidanka
Recipe for the ‘Raspberry + Chia Muffins’ by searching on my website, or by Googling. #MayCreations
‘Your Creations’ by Vidanka Vasilevski
