Coconut Frosting

Add a tropical touch to your favorite cakes, cupcakes, and brownies with this delectable coconut frosting! A twist on my delicious Ermine frosting, this easy recipe combines coconut milk, shredded coconut, and coconut extract to create the perfect balance of sweetness and natural flavor. If you've been looking for a less sweet alternative to a coconut buttercream frosting recipe, you can stop your search here!

Jump to:

• 🌟 Why this is the best Coconut Frosting recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make Coconut Frosting
• ❄️ Storage and Freezing
• 🔍 Troubleshooting
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Frostings
• Coconut Frosting

🌟 Why this is the best Coconut Frosting recipe

1. It is easy to make - This simple recipe has just a handful of easy-to-follow steps and is ready quickly. Even non-experienced bakers can make it! It also provides expert and troubleshooting tips to ensure flawless results.
2. No fancy ingredients - You can find everything you need to make this easy coconut frosting recipe in your local grocery store. You likely have most of the ingredients already at home!
3. It is super delicious - I use the highest-quality ingredients in all of my recipes to achieve the most elegant, creamy, and flavorful results. Unlike other buttercream frostings, this one does not have overwhelming sweetness. I also use pure coconut extract to give it an even more natural flavor.
4. It is versatile - There are many ways you can use and customize coconut cream frosting. Add crushed pecans to make coconut pecan frosting, or whip in cocoa powder to make chocolate coconut frosting. You can also use it to frost or fill cupcakes, cakes, brownies, or cookies. Use it instead of cream cheese frosting on my chocolate cake recipe to make an irresistible chocolate coconut cake!
5. It does not contain eggs - If you have been looking for a vegan-friendly, egg-free frosting for your favorite desserts, this coconut frosting is for you! It has the same silky smooth texture as a Swiss meringue buttercream but without the complications of making the meringue!

📝 Ingredient notes

Sugar - I use plain, granulated sugar for this recipe, which will get dissolved into the milk after toasting it in a saucepan with flour. Do not use powdered sugar. To learn more about the different types of sugar and the role they play in baking, see my sugar guide.

Flour - Plain, all-purpose flour works best for this coconut frosting. Sift the flour before using it to avoid lumps.

Coconut Milk - For the best consistency and coconut flavor, use high-fat coconut milk. I recommend using eg. Alpro unsweetened coconut milk but you can use even higher fat content unsweetened coconut milk.

Butter - Always use butter with a high fat content for the best results. I use European-style butter with 82% fat in this recipe. You also want to use unsalted butter so as not to change the amount of salt in the recipe (there's nothing worse than a salty frosting). You must soften the butter before use, but it mustn't be too runny.

Vanilla Extract - The extract adds a hint of delicious vanilla flavor to the frosting. Always use pure vanilla extract or paste (avoid using imitation extract or vanilla essence).

Salt - A small amount of salt helps to bring out the natural flavors and balance the sweetness of the frosting.

Shredded Coconut - This will enhance the coconut flavor and texture of the frosting. To avoid changing the sugar levels, use unsweetened coconut. Organic coconut gives the best taste! You can also lightly toast the coconut to add a bit of color and a crunchy texture.

Pure Coconut Extract - This is optional but adds even more coconut flavor. Make sure to use high-quality, pure extract for the most natural flavors.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make Coconut Frosting

1. Combine the sugar and flour in a saucepan, then cook over medium heat for two minutes. Next, slowly stir in the coconut milk and cook for an additional 3-5 minutes until the texture becomes thick, like pudding.
2. Move the paste to a shallow bowl and cover the surface with plastic wrap to prevent skin from forming on top. Let the bowl sit until it comes to room temperature.
3. In the meantime, ensure the butter is softened (but not melted), and prepare a stand mixer with a paddle attachment.
4. Cream the softened butter at medium-high speed for approximately three minutes until the color and texture become light and fluffy.
5. Add the room temperature paste to the creamed butter in four batches. Then, whip it for another four minutes until the mixture becomes light, fluffy, and voluminous.
6. Lastly, add the vanilla extract, salt, and shredded coconut. Continue whipping for another minute or so until it becomes smooth and silky. If you prefer a more robust coconut flavor, add pure coconut extract.
7. At this point, the frosting should be the perfect texture for piping. Use it immediately while the ingredients are freshly mixed and the butter is still at the ideal temperature.

💡 Top Tip: When cooking the coconut milk, flour, and sugar mixture, stir constantly to prevent the milk from burning.

❄️ Storage and Freezing

This coconut frosting is best enjoyed the same day it is made. However, if you have leftovers or want to make the frosting in advance, you can store it at room temperature in a piping bag for a few hours or in an airtight container in the fridge for 4-5 days.

Once refrigerated, you will need to bring it back to room temperature before use. To increase the volume again, whip it in the stand mixer for another minute or two. To freeze, cover the surface tightly with plastic wrap to avoid it from forming a skin and use within six months.

🔍 Troubleshooting

The paste is too lumpy - If the coconut milk flour paste does not smooth out, push it through a sieve into a heatproof bowl. Once it reaches room temperature, continue whipping it into the butter as directed.

The frosting is too soft/hard - If it is too soft or thin, place it in the refrigerator for 30 minutes to thicken up, then whip to add volume. If it is too hard, leave it on the counter for several minutes to soften before using.

The frosting is curdled/grainy - If the butter or paste is too cold, it can curdle or become grainy. To fix it, gently mix the frosting over a double boiler enough to melt the edges, then continue whipping.

🎓 Expert tips

1. It is critical that the butter is not too cold or runny for the frosting to achieve the right texture. I recommend removing it from the fridge about an hour before using it to allow it to come to room temperature. If you press it with your finger and it leaves an indent, it is ready to use! For more tips on getting it to the right temperature and consistency without last-minute microwaving, see my guide on softening butter.
2. Avoid overwhipping the butter, which may cause it to deflate and become runny. Stop whipping as soon as it becomes light and fluffy. 
3. The cooked coconut milk flour paste must reach room temperature before you add it to the butter. Otherwise, it will melt the butter and result in a soupy frosting. To speed up the process, you can place it in the fridge for a few minutes.
4. Always use the paddle attachment on your mixer to prevent unwanted air bubbles from forming in the frosting.

🥣 Equipment Notes

Always use a digital scale to measure the ingredients for the most accurate and consistent results.

Using a stand mixer fitted with a paddle is the easiest, most effortless way to make coconut frosting. However, you can also use an electric hand mixer if you don't have a stand mixer and don't mind the extra time required to get the correct consistency.

❓Recipe FAQs

🧁 More Frostings