Vanilla Icing

• 1/2 cup unsweetened coconut milk
• 3/4 cup Better Than Milk Rice or Soy Powder
• 4 tablespoons agave nectar
• 1 tablespoon vanilla extract
• 1 cup melted refined coconut oil
• 1 tablespoon lemon juice

1. Combine the coconut milk, rice- or soy-milk powder, agave nectar, and vanilla in the bowl of a food processor and blend for 1 minute.
2. With the machine running, gradually pour in 1/2 cup of the coconut oil and process until thoroughly combined.
3. Add 1/2 tablespoon of the lemon juice and process, followed by the remaining coconut oil and lemon juice.
4. Process for 1 minute more.
5. The icing can be stored in an airtight container at room temperature for up to 4 days.

unsweetened coconut milk, better, nectar, vanilla, coconut oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/vanilla-icing-378113 (may not work)