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.
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 1/2 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!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Coconut Cream Icing
- 1 1/3 cups (320ml) coconut cream
- 1 tbsp icing sugar
- 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.