• First, stir together the tapioca, 1/4 cup powdered monkfruit, and powdered vanilla monkfruit in a frying pan.
  1/4 cup tapioca flour, 1/2 cup powdered monkfruit sweetener, 3 tsp powdered vanilla monkfruit sweetener
• Second, whisk the almond milk into the frying pan until smooth.
  1/2 + 2 cup + tbsp almond milk
• Finally, turn the stove onto medium while stirring the whole time until the liquid becomes a thickened pudding-like mixture (do not turn up the heat) and the whisk leaves a trail.
• Next, remove the roux from heat.
• Finally, allow it to cool slightly.
• Place a piece of plastic wrap on the surface of the frosting (so the roux does not form skin).
• Consequently, this frosting can be stored for a day or two in the fridge before completing the frosting (once chilled remove from the fridge and allow to come to room temperature).
• Next, allow to come to room temperature before continuing.
• Next, beat coconut oil on high using an electric mixer or stand mixer until light and fluffy.
  1/2 cup coconut oil
• This will take 2-3 minutes.
• Scrape down the sides of the bowl once or twice during this time.
• Reduce the mixer to medium speed and slowly add in the at room temperature roux.
• Next, slowly add in the remaining 1/4 cup of monkfruit sweetener, powdered vanilla monkfruit, and vanilla (optional- food coloring).
• Scrape down the sides.
• Gradually, increase the speed to medium-high and mix frosting until light, airy, and smooth.
• Use right away or store in the fridge for up to one week.
• Choose piping tip and icing bag and decorate the of choice

Storage Instructions:

• Before using bring to room temperature and re-whip with a mixer before using.
• Can also be frozen for up to three months.
• Allow the frosting to defrost in the fridge.
• Lastly, remove from the fridge and allow to come to room temperature before re-whipping with a mixer.