Coconut Milk Frosting
Transform your baked creations with this luscious Coconut Milk Frosting—a light, dairy-free topping made with full-fat coconut milk for a creamy, tropical twist. This vegan-friendly frosting is whipped to fluffy perfection with powdered sugar and a hint of vanilla, while a touch of cornstarch ensures a stable, silky texture. Customize it by folding in unsweetened shredded coconut for added texture and a burst of coconut flavor. Perfect for cakes, cupcakes, or cookies, this recipe comes together in just 10 minutes and can be made ahead, making it as convenient as it is delectable. Whether you're crafting a show-stopping dessert or elevating a simple treat, this coconut milk frosting adds a dreamy, velvety finish that will wow your guests.
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Recipe Information
Ingredients
- 1 can (13.5 oz) Full-fat coconut milk
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1.5 tablespoons Cornstarch
- 0.25 cup Unsweetened shredded coconut (optional)
Instructions
Refrigerate the can of full-fat coconut milk overnight to allow the cream to separate from the liquid.
Carefully open the chilled can of coconut milk and scoop out the thick coconut cream into a mixing bowl, leaving the liquid at the bottom of the can. You will need approximately 1 cup of coconut cream.
Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the coconut cream on medium-high speed for 2-3 minutes until it becomes light and fluffy.
Gradually add the powdered sugar, 1/2 cup at a time, while continuing to beat the mixture on low speed. Once all the powdered sugar is incorporated, increase the speed to medium-high and beat for another 2 minutes.
Add the vanilla extract and cornstarch to the mixture. Beat on low speed until combined, then increase the speed to medium-high and whip for an additional 2 minutes. The cornstarch will help stabilize the frosting.
If desired, fold in the unsweetened shredded coconut for added texture and flavor using a spatula.
Use the frosting immediately, or refrigerate for up to 3 days. If refrigerated, let it sit at room temperature for 10-15 minutes and re-whip before using.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 276.5 g | 101% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 249.5 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1141 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
