Vegan Orange Icing

This was my first attempt at making icing with coconut oil. I used organic, UNrefined, and it turned out just great. I also upped the vanilla, sea salted to taste and both zested and juiced satsumas/mandarin oranges, since that's all I had on hand besides some pre-squeezed juice. The mandarins actually make the flavor a little brighter, I think.

Anyway, I'm going to put the icing in small ziploc bags and let our preschool class drizzle it on super healthy (kinda blah, despite my best efforts to make them yummy!) carrot muffins so they're more like cupcakes. I'm sure it'll be a colossal hit; it certainly was with my taste buds! Some of the kidlets have milk allergies, which is why I turned to this recipe in the first place. However, I'm so happy with the results that I'm going to use coconut oil in frosting and icing as much as possible in the future!