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!
Vegan Basics
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!
- 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.
Optional Flavorings
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.
Vegan Whipped Coconut Cream Frosting
- Total Time: 47 minute
- Yield: 1 ¼ cup to 1 ½ cup 1x
- Diet: Vegan
Description
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!
Ingredients
- 2 (13.6 ounce) cans coconut cream, chilled in the fridge overnight*
- 1/4 to 1/3 cup maple syrup or 1/2 cup to 2/3 cup powdered sugar (for thicker frosting)
- 1 teaspoon pure vanilla extract
- Chocolate Frosting option – 4 Tablespoons Dutch cocoa powder
- 1 – 2 Tablespoons arrowroot starch, as needed for desired thickness *
Instructions
- Place the canned coconut cream in the fridge for 12-24 hours to harden.
- Remove the canned coconut cream from fridge, careful not to shake can. Remove the thickened coconut cream (top portion) and place into a stand mixer bowl or mixing bowl. Discard the coconut water portion.
- Add sweetener of choice and vanilla. Place the stand mixer (or handheld mixer) on high, and whip until the cream is light and fluffy.
- If making the Chocolate Frosting option, add the cocoa powder and whip again until combined and fluffy.
- If the frosting isn’t firming up as desired, add 1 -2 Tablespoons arrowroot starch, and whip to desired thickness.
-
Store in an airtight container in the fridge for 4-5 days.
Notes
Texture Tips- For a lighter, more whipped cream-like texture, omit the starch, and use no more than 1/2 cup sugar. Or swap out one chilled can of coconut cream for one chilled can of full fat coconut milk. The solid portion of the chilled canned coconut milk is softer and more like whip cream when whipped.
Frosting Tips – Coconut cream/milk softens in the heat, be sure to frost cakes and cupcakes quickly and then place in the fridge to stiffen/set. Frosting cakes/cupcakes will hold at room temperature for 2-3 hours depending on the environment.
- Prep Time: 24 hours
- Cook Time: n/a
- Category: Dessert
- Method: mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 129
- Sugar: 8.6 g
- Sodium: 13.3 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 8.9 g
- Fiber: 0 g
- Protein: 0.6 g
- Cholesterol: 0 mg
Keywords: coconut whip, vegan, allergy friendly, dairy free, gluten free, frosting, whipped cream
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!
Hi, I am curious if the cake can be left out or if it needs to be refrigerated?
You mean the frosting? YOu can leave it out at room temp a couple hours but it needs to be refrigerated prior or after 2 hours. Does that make sense?
I could not find coconut cream =( i will live my coconut milk for 24 hours to see if that works
It might work! Keep me posted
My son has a lactose sensitivity and a first birthday coming up. Hoping to use this recipe for his smash cake.
Can you make ahead? Or would you recommend making fresh and using within 1-3 days?
Thanks!
I think it should be fine in the fridge for up to 2 days! No prob. Keep me posted
Hi Lindsay,
I am making my daughter’s 1st birthday smash cake (banana cake) and was trying to find a healthy icing. I want to pipe rosettes all over the cake. Would this icing work to pipe this design? Also, would you happen to know how many cans I would need to use to dirty ice a 7″ cake, 2 layers plus pipe rosettes using 1M tip all over the cake? I’m not sure if I would need 1,2 or 3 cans. Lastly, I will also be dying the icing a light pink and was planning to make and ice the cake the day before. Would that be ok? Should I leave it in the fridge? Sorry for all the questions and thank you in advance.
I would test this out with the pipping first. Not sure if it will hold the shape. It could though! Or you can try my cashew frosting, which is a little thicker. It definitely will turn pink with dying it! And keep in fridge yet. I would try 4 cans (solid portion only). Hope that helps!
I have not made this yet but I have been looking for a frosting that didn’t involve oil, or powdered sugar. This will be perfect for my vegan banana cake.
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Great! Let me know how it turns out for you!
I used powered sugar to sweeten this and put it on top of a chocolate chip zucchini cake. It was wonderful!!! definitely will make again.
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oh that’s genius! thanks Beth!
I have been looking for good vegan desserts for a while. It’s been a difficult “adventure” because I have the biggest sweet tooth and have not managed to find one. I made delicious vegan chocolate cupcakes today and was looking forward to trying them with this cream. However, my cream turned watery very quickly even though the coconut cream was properly chilled beforehand. I’m going to rate this 4 stars because it still seemed like a good recipe and clearly worked out for others. I might’ve just experienced technical issues with making this recipe.
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Oh no! That’s not good. Did you use canned coconut cream? Not milk. What brand? Did it chill for 24 hours? You only use the solid portion, not the water part. Did you discard the water from the can? Hoping to help remedy this for you.
I was wondering if you could whip chopped berries or strawberries and pipe it onto cupcakes. I was also wondering if I could scoop the coconut cream off of the top of the coconut milk can and use that in the recipe.
I think the berries would work! Let me know if you try it. As long as they aren’t frozen beforehand. I haven’t tried it with coconut milk. It’s a little more like yogurt versus thick cream when you chill it. I know some have had luck with it but others haven’t I always opt for coconut cream if i can, chilled!
Hi Lindsay!
Thank you so much for sharing this recipe! I am really looking forward to trying it! I am using it to make a 2 tier semi-naked cake (6″ and 4″, each with four layers), and would be very grateful for your help with the following questions:
1. Is there a brand of coconut cream you recommend?
2. How much frosting would you advise making?
3. Do you always use powdered (icing) sugar with the frosting, or does it work as frosting just with whipped coconut cream + vanilla + sweetener?
4. Have you ever used it to fill a cake with jam too? I am worried that it might not be stiff enough, and the jam might spill over the edges.
5. Can you pipe this frosting on top of cupcakes?
6. If I frost the cake the day before delivery, and leave it in the fridge to chill overnight, how long do you think it will be okay out of the fridge for? It would need to travel around an hour, then be in situ for 2-3 hours (around 70F) before being cut and enjoyed.
Thank you so very much!
Jess
Hi Jess! Okay, here’s what I am thinking. I would by 4-5 cans of coconut cream (i used thai kitchen brand), then I would chill them all for back up. Use 2 cans for the cake. I have used this frosting with maple syrup and pipped it here. https://www.cottercrunch.com/orange-mini-paleo-upside-down-cake/
I am not sure how it would be as a filling, but worth a shot! It will harden in the fridge, like a frosting.
The cake should be okay at 70F for 2 -3 hours or so. Can you chill it before you serve it? Keep it cold as long as you can. I think I’ve had my cakes left out for 3 hours in dry climate. Hope that helps!
Oh and you can totally leave it in the fridge overnight, just whip it before spreading on cake.
Hi, I am nervous about making this. It is hard to find coconut cream here but I found one under the brand KTC Pure Creamed Coconut. It is hard as a rock and now I am worried it may not work? Is your Thai Coconut Cream solid as rock when beating it. Should I try to break it into smaller pieces before beating it? Thanks!
It should be solid with liquid filling the rest of the can. But is your solid , like ice? It should be soft enough to “churn” in the stand mixer and then whip. Does that make sense?
Oh I just saw that brand on amazon. So the creamed coconut doesn’t have enough liquid to whip. Shoot! Hmm, wonder if you could add a little water or non dairy milk to help? Sorry I haven’t tried with that before. If all else fails you could make it into a cakey frosting vs whip! Try blending in blender if so.
Hi. I’d like to make this for my daughter’s birthday this weekend. Do I have to hand wisk or can I use an electric hand mixer?
I usually use a stand mixer or hand mixer, yes! And happy bday daughter. 😉
Hi I’m in need of some major help I’m making a one tier simple white wedding cake that needs to be milk free with rosette design. I need to have cake set up at 11am-until around 6 or 7pm. I want a healthier alternative that will be able to last practically the whole day. I have cocunut oil that I want to use other than crisco. Will I be able to do that my first time. I’ve done the crisco recipe but you can taste the crisco. I’ve also used flavors in it but can still taste the crisco. Help!!!!
hi Candace! Are you looking for a frosting or non dairy whip cream?
How large of a cake will this frost? I’m making a layered 8″ cake for my daughter’s birthday this weekend and I’m curious if I should double the recipe. Thanks! (I apologize if this was already asked, but I couldn’t find the answer when I skimmed the comments.)
I would double the batch just in case. Can’t hurt or have extra. ?
I mean can’t hurt to have more. Typo ooops
Any 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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Hmmm that’s so strange. Was it expired? What brand of coconut cream? How long was it in fridge? 24 hours/
I 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.
Love the coconut sugar combo. It gives it a nutty taste, right? SO glad you liked it ash.
Just 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.
★★★★★
Love to hear that! I’m sure it was an amazing cake:)
Thank you for there’s excellent recipes
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Thanks Vani! Always happy to share:)
Hi,
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!
Is 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.
Thank 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!
Hi 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!
Hi 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
YOu mean like a shell coating versus frosting?
Perfect lighter version of a sinful frosting!
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What a great idea! And delicious too!
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This is SO fluffy! Totally want to try making this!
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Love this tasty alternative for vegan guests! Perfect!
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Hi 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 ?
Actually, I have frozen this cake before using the icing. It worked well! https://www.cottercrunch.com/flourless-chocolate-pistachio-pear-naked-layer-cake/
Hi 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 🙂
what 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.
Just 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.
Oh so sorry, I don’t think my new recipe plugin transfered the notes section for this recipe. Will update now. Thank you.
I 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?
Which 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
I’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?
Maybe place it in the freezer for 15-20 minutes. It needs to be solid before you can whip. Does that make sense?
Hi
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
Would 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?
Hi, 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?
Are 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
I 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!
I would melt the chocolate and a Tablespoon of coconut oil to keep it soft while cooling then fold in the whipped coconut cream in small batches.
Thanks for the suggestion help!
I’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!
Hi 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.
A small amount of almond extract?
Good idea!
I 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!
oh yay! so glad! I actually made some last week for a vegan cake and ate half of it. LOL! oops
Coconut cream going on my shopping list for this week. I HAVE to try this!
Keep me posted
Hi, 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.
Hello Cotter Crunch, I want to try this for my daughters birthday party on saturday. Have you added fresh strawberries? If so how much? Thanks
Hi there Tonya! Are you wanting to mix it in or place on top?
Hi 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
Hi 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?
Thanks 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
Perfect! Let me know how it turns out
How long does it hold up in the fridge?
It’s kept pretty well overnight. I just whipped it again the next day. Or are you talking about for longer? Should be good!
How 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?
It should last a few days in the fridge no prob! What kind of cake?
This creamy recipe recipe looks so simple 🙂
The times I have tried doing this, the coconut cream splits. Any tips to stop this?
are 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!
I 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!
It’s so easy! let me know if you try it!
Hello, 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
Hi 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!