Whipped Coconut Cream Frosting

Whipped coconut cream frosting is vegan, creamy and super-easy to make. It's perfect on its own, for cake frosting or to add to a parfait or chilled dessert.

Looking for a lighter frosting recipe? This one is simply whipped coconut cream!

This amazing frosting is utterly delicious and goes very well with many veggie cakes and cupcakes.

Whipped creamy coconut is quick, easy, and tastes miles better than any sickly buttercream or royal icing. Since I first tried this recipe, I have always kept a few tins of coconut in the cupboard for a gorgeous icing.

It gets beautifully thick; perfect to use in parfaits, on scones, or as cake frosting!

Tips

You can use the small tins of pure coconut cream, or else a tin of coconut milk.

If using the coconut milk, you'll have to leave it still in the tin to allow the cream to float on top of the water and just scoop out the cream to whip.

Keeping the tin of either coconut milk or cream in the fridge overnight makes it even easier to whip.

Try it with ½ tsp vanilla for even more great taste

Dollop it onto fresh strawberries for a healthy, tasty dessert. 

ways to use coconut cream frosting

Coconut cream icing would be a fantastic topping for my kale and apple cake.

Try it also on my Spinach and Coconut Yogurt Cake

As a topping for Beetroot Chocolate Mousse

Looking for more ways to use coconut cream? Try these coconut cream recipes!

get the recipe

Did you make this whipped coconut cream recipe? Please let me know how it turned out for you!
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Coconut Cream Icing

Whipped coconut cream frosting is vegan, creamy and super-easy to make. It's perfect on its own, for cake frosting or to add to a parfait or chilled dessert.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 8

136 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 1 ⅓ cups (320ml) coconut cream
• 1 tbsp icing sugar

Instructions

• Chill the coconut cream (or can of coconut milk) overnight.
• If using coconut milk, carefully pour out the water (saving to drink!) and put the cream into a bowl with an electric mixer, food processor or blender.
• Beat the chilled coconut cream together with the icing sugar, chill, then use for frosting. Store in the fridge.

Nutrition Information

Calories: 136kcal Carbohydrates: 4g Protein: 1g Fat: 14g Saturated Fat: 12g Sodium: 2mg Potassium: 130mg Fiber: 1g Sugar: 1g Vitamin C: 1mg Calcium: 4mg Iron: 1mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.