Coconut Cream Frosting

Frosting is one of my favorite foods; in fact, I consider it an actual food group. After all, what is a cupcake without frosting? It’s nothing!

Lately I have been stymied when it comes to the frosting creation process. Yes, I have my delicious Vegan Chocolate Frosting recipe, however, I have been lacking in the white frosting department. For me this has presented hardship because chocolate frosting just doesn’t work with Carrot Cake and lemon cake. Besides, who wants to use just one frosting recipe on top of all of their baked delicacies?!

Yes, I do admit, making frosting without butter and sugar is quite a challenge. Though for me challenge is the name of the game. So lately, I have been on a conquest for white frosting.

Sixteen batches later, I have a delicious coconut frosting that my many taste testers approve of. Unfortunately, my most important taster is traveling this week, so I confess, I don’t have the ultimate seal of approval. However, I think it is still good enough to share with all of you.

Coconut Cream Frosting

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Ingredients

Instructions

  • In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
  • In a small bowl, combine arrowroot and water to form a smooth paste
  • Pour arrowroot mixture into saucepan
  • Whisk vigorously to combine, then bring to a boil, briefly, until shiny
  • Remove pot from heat and very gradually blend in coconut oil with a hand blender
  • Allow pot to cool for 10 minutes
  • Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white
  • Remove from refrigerator and blend again with a hand blender, until fluffy
  • Spread over cake or cupcakes
Prep Time 5 mins
Fridge Time 45 minutes
Cook Time 10 mins
Total Time 1 hr
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

This frosting will be great on the carrot cake which I am in the process of creating for ~M, one of my favorite readers. She finished school this month and I will post the recipe in honor of her graduation.

On another note, you may have noticed that I recently added a feature to the side bar of this site. It is a survey which polls readers as to which recipe they would like me to whip up next. Check it out and post your vote –for Chocolate Cupcakes, Mango Chicken or Candy Bars.

Comments

193 responses to “Coconut Cream Frosting”

  1. This looks so delicious!! Do you think you could use coconut flour to replace the arrowroot flour to make it SCD legal? If so, would you use the same amount or less? Thoughts?

  2. Thank you for this, Elena. I need a dairy-free white frosting for my daughter’s birthday cake. I’m going to try coloring it with homemade beet dye…hoping it works. When little girls turn three they ought to have pink frosting. :-)

    • This looks wonderful!
      I will definitely like to try for my daughter’s birthday coming up.
      Only problem is we live in the Caribbean where coconut oil at our hot room temperature (over 30C most days) is always liquid.
      Thinking that once frosted, the cupcakes will be a mess in no time once the coconut oil melts.
      What do you think?

  3. Please can you suggest something more conventional to replace arrowroot for? There’s no way I can find it where I live! Looking forward to a quick reply, thank you!

    • Someone said tapioca starch/flour to replace arrowroot. Also, I think cornstarch has similar properties, if you can eat corn.

  4. Do you think it would work with coconut cream instead of coconut milk? It’s what I’ve got in my pantry…

  5. great recipe for frosting. it came out great… but obviously very coconutty. the recipe is a bit scary tho lol. I melted my oil into a liquid because i wasn’t sure how it’d turn out (every time I bake with coconut oil in the recipe I have to melt it so I felt better doing that) and i didn’t want to use a blender. i just whisked it like crazy and it was fine. oh one thing I did also was when i added the boiled milk (I used the canned milk since it’s thicker) mix to the oil i whisked and kept whisking it for several minutes until it was somewhat cool (er). then I let it sit 10 min, put in the fridge for an hour. it came out great. whisked it some more and added it to my cake.

  6. I made the carrot cake which smells divine for a function I’m going to tonight, but my frosting has not turned out at all. It’s a gobbled mess. I followed the instructions and it was as thin as water. What did I do wrong?

  7. Hi! I am wondering, in paleo recipes, how do you know if they are calling for canned coconut milk or coconut milk that you drink? Thank you for all our work creating delish recipes! Our family is very grateful!!!! :)

    • Typically, it’s canned coconut mil that’s needed, not the carton “beverage.” What you’re depending on in these recipes is the fat that’s in the canned version, which is simply not available in the boxed drinks.

  8. This frosting tastes great, except for the rubbery pieces throughout. I used it on cut-out cookies and then mixed 2 tbsp cocoa into the rest for chocolate frosting/chocolate cake! Does this frosting need to be refrigerated???

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Recipes » Toppings » Coconut Cream Frosting