Coconut Frosting

• 3/4 cup dairy-free, soy-free vegetable shortening
• Pinch of salt
• 2 1/4 cups confectioners sugar
• 3 tablespoons rice milk
• 1/2 teaspoon coconut extract/flavor
• 1/2 teaspoon pure vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.
2. Add the confectioners sugar in three batches, beating after each addition.
3. Add the rice milk, coconut extract, and vanilla.
4. Beat until light and fluffy, about 5 minutes.
5. Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.

vegetable shortening, salt, confectioners sugar, rice milk, coconut, vanilla

Taken from www.epicurious.com/recipes/food/views/coconut-frosting-379156 (may not work)