Paleo
VeganVegan frosting has never been so easy to make! We’ll show you how to make coconut cream – it takes 2 ingredients and just one method. This coconut cream frosting is super delicious, healthy, paleo friendly, and did I mention EASY?! Yes! SIMPLE to make!
Okay Ya’ll. If there is one staple you need in your life, it’s coconut. Coconut milk, cream, flour, flakes, and more! Today I have an amazing Coconut Cream Vegan Frosting recipe that will make you jump for ALLERGY FRIENDLY joy!
I mean, who wouldn’t? Haha. I use this vegan frosting on almost ALL of my cake and dessert recipes. Why? Because it takes like 2 milliseconds to make, it’s gluten free, paleo friendly, and might I add, it tastes AMAZING!
I’m sure you’ve seen this coconut cream vegan frosting recipe around the interwebs. I mean, how could you not? It’s so trendy and healthy and we all love that. But I like it because it’s cheap, easy, and healthy. Those don’t sound like they go together but they do! Real food can be so versatile.
You ready to make FLUFFY coconut cream vegan frosting goodness? Oh yay!
How to make coconut cream vegan frosting
Grab a can of coconut cream –> Not milk, cream.
Place it in the back of your fridge for the night. It needs to get COLD but not frozen.
Remove from fridge, open the can, drain the extra water, and flip the cold solid cream into a bowl.
Then WHIP IT, WHIP IT GOOD!
Or if you’re like me, you can make fun flavors. Like vanilla, or cocoa powder, or coconut, or lime zest! You see what I’m saying here?
Fluffy Coconut Cream Vegan Frosting does wonders. Keep this recipe. Save it. Use it. Repeat. I promise you won’t be disappointed. And if you are, you can throw that can of coconut cream at me. Deal?
Vegan Frosting Recipe
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How to Make Coconut Cream Vegan Frosting {Paleo Friendly}
- Prep Time: 24 hr
- Total Time: 24 hr
- Yield: 1 cup 1x
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Pin RecipeDescription
Coconut Cream Vegan Frosting – Learn how to make coconut cream quickly and easily to use in this vegan frosting. It’s absolutely delicious, gluten-free, vegan, and paleo-friendly!
Ingredients
- 13–14 oz coconut cream (cream NOT milk works best). Buy at least 3 cans in case one doesn’t chill properly.
- 1/4 cup sweetener of choice (ex: maple syrup or cocoa for chocolate). See notes for other sweeteners.
- 1 tsp vanilla
- Any other add ins you’d like
Instructions
- Make sure your coconut cream can (10oz) is chilled 24 hrs and you have coconut cream not milk. I always buy 2 cans or more of coconut milk/cream in case one can doesn’t form enough cream after chilling in fridge.
- Once chilled pour the hardened cream mixture into a bowl. Discard the water portion.
- Add your sugar and vanilla beat until fluffy and smooth.
- Mix in your other toppings last.
- Keep cool until ready to top on your cake/dessert. Super easy!
Notes
For sweeteners, you may use maple syrup, honey, coconut sugar, or even powdered sugar if you are not paleo. Swerve has sugar free powdered sugar as well if you’d like to keep this keto or low carb/sugar free.
- Category: desserts
- Cuisine: American
Keywords: how to make coconut cream frosting, vegan frosting
How to use coconut cream vegan frosting
All on that cake! and maybe by the spoonful. okay Always by the spoonful.
If you are looking for coconut cream to buy online, I use this one from Amazon.
CLASSIC WHITE CAKE (Vegan) WITH CHOCOLATE COCONUT FROSTING {GLUTEN FREE, PALEO FRIENDLY}
GLUTEN FREE LEMON LIME COCONUT VEGAN CAKE WITH WHIPPED COCONUT CREAM VEGAN FROSTING
Or even make it for a No Bake Dirt Pie! Vegan of course! With Coconut Cream whipped as the pudding/frosting filling.
Vegan Mango Banana Soft Serve (paleo)
Have you ever tried making Coconut Cream Vegan Frosting? What’s your favorite way to use it?
Cheers,
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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Lorena says
July 21, 2016 at 11:11 AMHello, I am planning on making my sister in law, who is vegan, a non bake water melon birthday cake. I was wondering if this frosting will hold on the watermelon? And why is it that you use coconut cream vs. coconut milk? What is the difference? Thank you
Cotter Crunch says
July 21, 2016 at 11:33 AMHi there. Are you going to be keeping the cake refrigerated most of the time before serving? I think it holds up nice on all things but be sure to keep it cool or below room temp as long as possible. Will hold at room temp for a few hours though. the coconut milk doesnt’ whip. It’s not the same fat ratio. You can find coconut cream in the Asian section in your market or online. Does that help? Let me know know if you want the link the coconut cream can I use. Keep me posted!
Shelby says
July 31, 2016 at 7:23 AMI have to make this the next time I want to frost something. I love the flavor of coconut and I have seen it done but never have tried making it nor tasted it!
Cotter Crunch says
July 31, 2016 at 8:51 AMIt’s so easy! let me know if you try it!
Ruth says
January 7, 2017 at 2:30 AMThe times I have tried doing this, the coconut cream splits. Any tips to stop this?
Cotter Crunch says
January 7, 2017 at 9:29 AMare you using coconut milk or cream? what brand? sometimes I will buy 2 cans and stick them in the back of the fridge for 24 to 36 hours. Combine the two for more cream. If that makes sense. And sometimes it’s just a bad can. Let me know what you are using. happy to help!
Anna Wright says
January 16, 2017 at 2:09 AMThis creamy recipe recipe looks so simple 🙂
Melissa says
February 21, 2017 at 2:42 PMHow long does it hold up in the fridge?
Cotter Crunch says
February 21, 2017 at 4:02 PMIt’s kept pretty well overnight. I just whipped it again the next day. Or are you talking about for longer? Should be good!
V N says
July 13, 2017 at 12:28 AMHow much longer can it last? Say on top of a cake that is kept in the fridge? Are there ways to store it for at least 4-5 days?
Cotter Crunch says
July 13, 2017 at 8:32 AMIt should last a few days in the fridge no prob! What kind of cake?
Annie Oli says
March 24, 2017 at 10:01 AMHi Lindsay, I’m glad I found your site about coconut cream frosting. I would like to know your thoughts about the frosting I would like to make, it’s really hot here in my place, so I’m going to try make the flour buttercream frosting and add the chilled whipped coconut cream. Do you think it will be good still at room temperature. Thanks xx
Cotter Crunch says
March 24, 2017 at 10:25 AMHi Annie! So happy to connect. Are you looking for have the coconut cream on a cake? Or by itself. It should be okay at room temp for about an hour or maybe close to 2 hrs. But will get softer after that. Does that make sense?
Annie Oli says
March 24, 2017 at 10:44 AMThanks for replying Lindsay, I will actually mix the whipped coconut cream into the flour buttercream frosting. And will definitely make your vegan coconut cream frosting be as my cake filling. Can’t really wait next week to make this. I will be partnering it with Devil’s Food Cake. Xx
Cotter Crunch says
March 24, 2017 at 10:57 AMPerfect! Let me know how it turns out
Tonya says
June 8, 2017 at 4:39 PMHello Cotter Crunch, I want to try this for my daughters birthday party on saturday. Have you added fresh strawberries? If so how much? Thanks
Cotter Crunch says
June 8, 2017 at 5:52 PMHi there Tonya! Are you wanting to mix it in or place on top?
Martyna says
June 18, 2017 at 3:42 PMHi, Cotter,
I’m looking for healthy frosting for my cupcakes I’m gonna sell in my town. It needs to make quite stiff cream/frosting, not to allow be runny at room temperature. Could I add a bit tapioca starch for stiffing it? Your opinion is important. Thank you very much.
Belinda says
September 19, 2017 at 2:10 AMCoconut cream going on my shopping list for this week. I HAVE to try this!
Cotter Crunch says
September 19, 2017 at 9:15 AMKeep me posted
Jacquelyn says
December 4, 2017 at 12:01 AMI made this today for my husband’s birthday cake, and it was fantastic! For sweetener, I used powdered sugar to taste and a dash of vanilla. I had refrigerated the coconut cream the night before so the icing was thick and creamy. Everyone loved it!
Cotter Crunch says
December 4, 2017 at 10:47 AMoh yay! so glad! I actually made some last week for a vegan cake and ate half of it. LOL! oops
CarrieM says
December 18, 2017 at 8:10 AMI’ve never used coconut cream before, and I’m just wondering how ‘coconut-y’ it tastes. My husband is dairy free, so I think this might be a good substitute for him, but he also doesn’t really like the taste of coconut. Thanks!
Cotter Crunch says
December 18, 2017 at 9:55 AMHi there! Well, good question. I would say you can try to disguise it. Are you looking for low sugar too? IF not, Then add in maple syrup or powdered sugar. Maple extract or even chocolate extract helps. SOmething stronger than vanilla. Hope that helps! keep me posted.
Ainsley says
December 24, 2017 at 1:32 AMHi, was going to attempt making a white chocolate whipped cream, but using coconut cream rather than normal thickened cream. Would this work if I added melted white chocolate to the whipped coconut cream?
Cotter Crunch says
December 24, 2017 at 8:23 AMAre you just drizzling it on top or swirling it in? If the chocolate is hot, it might melt the cream to fast. Although you could try and refrigerate it a bit after. Another thing you could try is buying white chocolate hot cocoa powder and mixing it in. I buy this one a lot at the store. https://www.amazon.com/dp/B001G604YY/ref=cm_sw_r_cp_awdb_t1_UO6pAbKVB5JAA
Faye Gullick says
February 23, 2019 at 10:59 AMI recently made coconut chocolate gnache frosting and it was the most amazing thing I’ve ever tasted! I was so nervous to heat up the coconut cream after it had chilled over night but it worked and was a hit!
Tasha says
February 6, 2018 at 1:20 AMHi
Will this work for a smash cake? Have a one year birthday this weekend so considering using this as a substitute for the buttercream frosting. How long will this hold for as they are doing an outdoor shoot but we will probably make the cake and refrigerate it the night before. So will have to travel abit with the frosting on the cake.
Thanks
Lindsay Cotter says
February 6, 2018 at 11:22 AMWould you be able to keep the cake in the fridge until ready to shoot? I think it would be fine outside if it’s not too humid. It lasted around 30 to 40 minutes or so when I took pictures, before it started to slightly melt. Not a lot. That was at 70F inside. Does that help?
Jaimee says
March 4, 2018 at 11:37 AMI’m in a pinch and I have no time to chill the coconut cream! Is that okay? Should I chill it for a few hours anyways?
Lindsay Cotter says
March 4, 2018 at 12:44 PMMaybe place it in the freezer for 15-20 minutes. It needs to be solid before you can whip. Does that make sense?
Joey says
March 24, 2018 at 12:33 AMI can’t find coconut cream in my area I bought the full fat milk is there something I can do with the recipe to make it as thick as yours?
★★★★★
Cotter Crunch says
March 24, 2018 at 9:03 AMWhich brand? Sometime the full fat will harden. Try placing in back of fridge for a day or too. Do you need dairy free only? You could also try my cashew frosting
Debbie says
July 1, 2018 at 7:29 PMJust made this recipe and it’s way too watery. Recipe should call out to use only the hardened cream on top of can, and leave the water in the can.
Lindsay Cotter says
July 1, 2018 at 10:48 PMOh so sorry, I don’t think my new recipe plugin transfered the notes section for this recipe. Will update now. Thank you.
Petra Sorbello says
July 29, 2018 at 8:46 PMHi I tryed this and my cream split:-( I used Organic coconut cream . What did I do wrong and how do you mix the cream when its frozen?
Petra 🙂
Lindsay Cotter says
July 30, 2018 at 10:50 AMwhat brand of coconut cream? Did you chill it overnight in the back of the fridge? I have found some brands are not very good at chilling. Happy to help remedy this.
Ann lowe says
August 2, 2018 at 11:00 AMHi I love the sound of your coconut cream Icing i bake for a local cafe and want to make a Victoria vegan sponge but the butter icing splits so I thought I would try coconut cream does it freeze in a sponge ok ?
Lindsay Cotter says
August 2, 2018 at 5:01 PMActually, I have frozen this cake before using the icing. It worked well! https://www.cottercrunch.com/flourless-chocolate-pistachio-pear-naked-layer-cake/
Liz says
October 24, 2018 at 4:49 PMLove this tasty alternative for vegan guests! Perfect!
★★★★★
Taylor @ Food Faith Fitness says
October 24, 2018 at 5:19 PMThis is SO fluffy! Totally want to try making this!
★★★★★
Katie says
October 24, 2018 at 9:44 PMWhat a great idea! And delicious too!
★★★★★
Jennifer Blake says
October 25, 2018 at 10:51 AMPerfect lighter version of a sinful frosting!
★★★★★
Lorraine says
January 24, 2019 at 6:51 PMHi Lindsay,
Thank you for your recipe. I have tried this cream before and it’s delicious! I was just wondering if it had to go directly over a cake or if it can go over marzipan and still remains firm?
Thank you
Lindsay Cotter says
January 25, 2019 at 11:30 PMYOu mean like a shell coating versus frosting?
Juliet says
March 4, 2019 at 6:59 PMHi,
I’d like to make this for a group of dairy free folks, but it’s going to be a day long party. It’ll be inside. I’m wondering if the frosting will hold up? I also like to do decorative piping. I’m completely fine with putting in more powdered sugar–would that stabilize it? How much would you recommend for the truest consistency to buttercream?
Or perhaps even a mix of this and something like earth balance?
Thanks!
Lindsay Cotter says
March 5, 2019 at 11:44 AMIs there a way you could keep the cake at room temp or in a cooler area? I think it will last just fine for 2-3 hours but not sure all day. I think adding earth balance could totally help! Keep me posted.
Juliet says
March 5, 2019 at 7:19 PMThank you! It will be at room temp, but at a public venue so I can’t control the heat. It shouldn’t be too hot there though. Did you have any thoughts on the powdered sugar? Or proportions of powdered sugar and coconut cream? I’ve never made an frosting with coconut cream, so I’m not sure how to control the consistency or what effect powdered sugar would have on it. It sounds so delicious though I wanted to try it!
Lindsay Cotter says
March 6, 2019 at 11:30 AMHi Juliet! So I usually start with adding 1/4 c powdered sugar then 1 tsp vanilla. Whip and taste. Continue to add more depending on type of dessert I’m using it for. If you add vegan butter, add it with the chilled coconut cream first, whip, add sugar, taste, etc. Does that make sense? Keep me posted!
Vani says
March 23, 2019 at 3:55 PMThank you for there’s excellent recipes
★★★★★
Lindsay Cotter says
March 26, 2019 at 11:42 AMThanks Vani! Always happy to share:)
Merlyn says
May 14, 2019 at 10:06 PMJust tried this and frosted a whole 2 layer 8” chocolate cake with this delicious and yes so light recipe. Used 2 cans of coconut cream. It was amazing.
★★★★★
Lindsay Cotter says
May 15, 2019 at 12:23 PMLove to hear that! I’m sure it was an amazing cake:)
Ash says
May 20, 2019 at 12:01 PMI used coconut cream, coconut sugar and vanilla. The coconut sugar gave it a pretty light brown color, absolutely delicious. Very excited to have this in my life!! Good bye dairy frosting.
Lindsay Cotter says
May 20, 2019 at 5:07 PMLove the coconut sugar combo. It gives it a nutty taste, right? SO glad you liked it ash.
Effortful chef says
June 3, 2019 at 3:20 PMAny idea why my cream split as soon as I showed it the whisk? I chilled it over night and drained away the water. All I added was a bit of powdered sugar.
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Lindsay Cotter says
June 3, 2019 at 5:57 PMHmmm that’s so strange. Was it expired? What brand of coconut cream? How long was it in fridge? 24 hours/