If you like coconut, then you’re going to love this coconut cream frosting of mine. Who said you needed dairy to make a delicious cake frosting? Not me, nope, never!
I made this frosting, for the first, time on my husband’s birthday back in July. I made Michael a raw German chocolate cake. His cake, unfortunately, turned out pretty horribly. However, the cake was small and we had many guests, so I’d also made some chocolate cupcakes.
The cupcakes had been an after thought, because I didn’t originally know how small the cake was going to turn out, and wanted enough dessert for everyone at the party. I had to come up with something quick, with ingredients I had on hand. Luckily I had some extra cans of coconut milk stored in my fridge. I figured the coconut cream would make a simple base. Plus, not everyone loves a heavy buttercream, I’m sorry… “butter” cream, like I do, and using the coconut cream, leaves you with a bit of a lighter frosting.
I started by adding the coconut cream to my electric mixer, and then just continued tossing things in and tasting until I was satisfied. I’d decided it wasn’t coco-nutty enough, but just happened to have some coconut extract, and added a little in. When I was done, I was really glad I’d written down the amounts along the way, because it turned out great and was BIG hit at the party. Such a big hit, that when we had our next party, just this last Saturday, these cupcakes were requested again by my friend, Lisa, who hasn’t stopped talking about this frosting since she first had it three months ago!
You’re first step in making the frosting is to put two cans of coconut milk in the refrigerator 24 hours prior. This helps the cream separate in the can. When you open the cans, there should be the solid white cream and clear liquid. Scoop out the cream from both cans and put it in your mixing bowl. The coconut water which is left, I always save to make smoothies with later.
After adding the coconut cream to the mixing bowl, you will next add maple syrup, vanilla extract, and a little coconut extract as well. Using an electric mixer, whip on the highest speed until you have what looks like whipped cream. Yummmmm…
Next toss in a handful of unsweetened, shredded coconut and stir with a spoon. If you rather your frosting has a smooth texture, you can skip this step, because trust me, it’s delicious without it! Although, I do think the coconut shreds gives it a nice effect, and I like to top what I’m frosting with a little more of them for a lovely presentation.
When the frosting is first made it will be very light, much like whipped cream. After refrigerated, it will firm up, making it less messy, yet still delicious!
I hope you like this frosting not only as much as me, but also as much as my friends, and especially Lisa! If you make this, be sure to snap a pic, and let me see what you frosted it on by tagging me on Instagram. @veggiesattiffanis
Coconut Cream Frosting
Ingredients
- 2 cans unsweetened coconut milk refrigerated for 24 hours
- 1/2 cup *pure maple syrup or organic powdered sugar or to taste
- 1 tsp vanilla extract
- 1/4 tsp coconut extract or more to taste
- 1 large handful unsweetened coconut shreds (omit for a smooth texture)
Instructions
- Open the cans of coconut milk and scoop out the cream, placing it into a large mixing bowl.
- Mix on high until your frosting starts forming soft peeks similar to whipped cream. Add half the maple (*or powdered sugar), vanilla, and coconut extract. Mix briefly to incorporate and add more sweetener and/or coconut extract, as desired.
- If using, toss in a large handful of coconut shreds and stir. Frosting will firm up some after refrigerating.