Open up the tin of chilled coconut cream, scoop off the thick white layer from the top and place into a mixing bowl (you should get about 3/4 cup to 1 cup from a tin).

Beat the thick coconut cream with an electric hand mixer until smooth, then mix in the yoghurt until well combined. Lastly add in the icing sugar and vanilla and whip to form a thick, creamy frosting.

Spread the frosting on top of your favourite cakes or place in a piping bag to decorate cupcakes.

Tips: This recipe makes enough frosting to ice a 20cm round or square cake, 1 loaf cake or about 6 cupcakes. Any leftovers can be frozen – simply defrost in the fridge overnight to use.

For a vegan-friendly version of this recipe, vegan coconut yoghurt can be used instead of Greek yoghurt. Since it can be more watery than regular yoghurt, make sure to add it gradually to the whipped coconut cream until the desired consistency is reached – you may not need to use as much as 1/3 cup.

The leftover coconut water from the tin of coconut cream is delicious in smoothies and curries!