Vegan frosting has never been so easy to make! Making fluffy, gluten-free coconut cream vegan frosting takes 2 ingredients and just one method. This coconut cream vegan 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 recipes that will make jump for ALLERGY FRIENDLY joy! I mean, who wouldn’t? Haha. This vegan frosting is used on almost ALL my cake and dessert recipes. Why? Because it takes like 2 milliseconds to make, it’s gluten free, paleo friendly, and might I add….. UNREAL TASTING!
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!
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, open, drain the extra water, 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?
Here a few ways I’ve used coconut cream vegan frosting so far!
All on that cake! and maybe by the spoonful. okay Always by the spoonful.
Print
How to Make Fluffy Coconut Cream Vegan Frosting {Paleo Friendly}
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Prep Time: 24 hr -
Total Time: 24 hr
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Yield: 1 cup
Print Recipe
Pin RecipeDescription
How to Make Fluffy Coconut Cream Vegan Frosting with Paleo and low carb options.
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.
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 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,
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!
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!
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!
This creamy recipe recipe looks so simple 🙂
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?
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
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, 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.
Coconut cream going on my shopping list for this week. I HAVE to try this!
Keep me posted
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
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.
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
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?
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?
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
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.
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.
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/