First, stir together the tapioca and 1/4 cup powdered monkfruit in a frying pan.
Second, whisk the almond milk into the frying pan until smooth.
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).
Next, allow to come to room temperature before continuing.
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, beat coconut oil on high using an electric mixer or stand mixer until light and fluffy.
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