Ingredients

• 4 Tbs coconut oil
• 4 Tbs cream of coconut (when you open a can, the solid part is on top; make sure it's cream or coconut milk but no added sugar)
• 1 tsp vanilla
• 2 cups powder sugar
• 1/2 cup creamy peanut butter

Preparation

1. In a small pot, place the coconut oil and turn on the heat so that the oil melts. Turn off promptly, preventing the oil from heating up, just make it melt.
2. Add the coconut cream and vanilla and mix. Let it all come together (the cream will also become more liquid).
3. In a bowl, place the coconut and vanilla mixture; start beating with an electric hand mixer. Gradually add the powdered sugar.
4. At first the mixture will be a little liquid but as you continue beating, it will get thicker. After 3-4 minutes, add the peanut butter and beat until just incorporated. Let cool in the refrigerator for 30 minutes before using it.

NOTE: Due to the fact that coconut oil and cream are sensitive to heat, it is recommended not to leave the cake exposed to the sun or in a hot place because it can melt more easily than creams made with animal butter.