This vegan whipped coconut cream frosting comes together with just 2 simple ingredients and one easy method! Super delicious, it’s gluten free, dairy free, healthy, and so easy to make. Use it to top cakes, cupcakes, cookies, and more!
Keep reading to find a bonus section on how to make and use coconut whip, too!
If you’ve been around awhile, you’ve probably already tried or at least heard of our whipped coconut cream frosting whether you know it or not. That’s because we use it on basically all of our cake and dessert recipes. What can we say? Not only is this coconut whipped creamy ultra fluffy, but it’s also super budget friendly, a breeze to whip up, versatile to fit all your flavor needs, and suitable for a super wide range of dietary needs!
Whether you’re icing cupcakes for a bake sale or decorating cookies for a holiday party, this coconut cream frosting is just what you need! One taste, and you’ll understand why it’s been a favorite for so long.
We’re not stopping there, though! We’ve also got you covered with a coconut whip option in case you want something a little fluffier for pies, or, you know, eating with a spoon. No judgment!
What Is Coconut Cream Frosting?
Coconut cream frosting is a healthier, more allergy friendly alternative to traditional store-bought frosting cans. Made with simple, whole food ingredients, it has all the creamy, smooth consistency and sweet taste of frosting you love but none of the add-ins and preservatives you don’t.
Ingredients You’ll Need
The ingredient list for this frosting is so simple, you probably already have everything you’ll need waiting in your kitchen! Here’s what we used:
- Canned Coconut Cream – You’ll want to grab two cans and store them in the back of the fridge overnight to get the most cream. But it’s always good to have backups! TIP – You’ll need canned coconut milk for the whipped cream option. *See below.
- Maple Syrup or Powdered Sugar – Used to sweeten the frosting.
- Vanilla Extract – If you can use 100% pure vanilla extract. It takes the sweet flavor of the frosting to the next level, making it even tastier.
- Arrowroot Starch – Technically optional, this is used to help thicken the frosting to your desired consistency.
The ingredients listed above create the best vanilla flavor. However, you can also add to them to make this frosting fit all your baking needs.
Some of our favorite flavor additions include:
- Dutch Cocoa Powder
- Powdered Peanut Butter
- Instant Espresso
- Citrus Zest, such as Lemon or Lime
How to Make Coconut Cream Frosting
Once you realize how easy this coconut cream frosting is to make, you’ll never go back to the store-bought options again! Here’s what to do:
- Day before Prep! First things first, place the cans of coconut cream in the very back of your fridge for 12-24 hours to solidify.
- Combine the ingredients. Careful not to shake the can, remove the coconut cream from the back of the fridge. Remove the thickened cream portion from the can, and place it in a large stand mixer or mixing bowl. Add in the sweetener and vanilla.
- Whip. Using the highest setting on your stand mixer or hand mixer, whip the ingredients until a thick cream is formed.
- Flavor. Add any extra flavor enhancers to the bowl, if desired, and whip again until the ingredients are well combined and the frosting is smooth.
Pro-Tip: If your coconut whip frosting has not firmed up, add 1-2 tablespoons of arrowroot starch to the mixture, and whip again until your desired consistency is reached.
Plus! Coconut Whip Cream Option
As much as we love our whipped coconut cream frosting, sometimes we need a slightly lighter option. That’s when our coconut whip cream comes into play!
What is the Difference Between Coconut Whip and Coconut Frosting?
Unlike the coconut frosting, coconut whip has a lighter, airy consistency similar to Cool Whip. As a result, it is not ideal for decorating but it is amazingly dolloped on top of your favorite pie, served with fruit, or used to top off dairy free milkshakes.
How to Make Coconut Whipped Cream
The ingredients needed for the coconut whipped cream are nearly identical to those used for the frosting. You’ll just omit the cornstarch and use less sugar. You can also swap out one can of coconut cream for canned coconut milk (chilled) for lighter texture. Then, follow the directions as listed in the recipe card below, and whip the ingredients until a light, fluffy cream is formed.
How to Use Coconut Cream Frosting & Coconut Whipped Cream
If you have the willpower not to eat either version straight from the bowl, there are tons of ways they can be used! Take a look at our favorite recipes using both below.
For the Frosting
For the Whipped Cream
- Maple Baked Pears with Whipped Cream
- Gluten Free Pumpkin Pie and Vegan Dirt pie
- Mexican Chocolate Avocado Mousse (Vegan)
Frequently Asked Questions
Yes, the coconut milk found in the refrigerated section will not have the layer of thick cream we need.
Both the coconut cream frosting and coconut whipped cream are best served right away as they tend to deflate and separate once stored. However, if you want to prepare them in advance, transfer them to an airtight container, and keep them in the fridge for 4-5 days. Then, when you’re ready to use, whip them again, and enjoy!
Fine sugars like confectioner’s sugar or castor sugar work best to help keep both the coconut frosting and coconut whip fluffy and light in texture instead of dense and gritty.
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!