Icing Sugar Note: Natural icing sugars are blended from unrefined cane sugar and are less processed than standard icing sugar. If you don’t have a ready-made natural icing sugar, you can pulse coconut sugar in the blender until it’s very fine; it will give the filling a natural caramel color rather than the traditional yellow. Using the full 1 cup sugar makes a thicker, slightly firmer center layer. My recipe testers and I agreed that the ¾ cup version was sweet enough for us!
Milk Note: I really enjoy the subtle flavor of a vegan eggnog at the holidays, using either almond, soy, or coconut nog.
Food Processor Note: My food processor has a 16-cup capacity, so I break out my mini-processor to make the middle layer; it’s hard to get the right consistency in a big processor. If you used a smaller food processor to make the base, you can use the same one to make the middle layer; just to clean it out in between.