Coconut frosting made with whipped coconut milk ganache, fluffy and stable for filling cakes and piling high on cupcakes.
This coconut frosting is a whipped coconut milk ganache with a light, creamy texture that holds beautifully on cakes and cupcakes.
It’s rich without being heavy, and the coconut flavor comes through in a clean, natural way.
I make this frosting often for layer cakes and summer desserts because it stays smooth, pipes well, and has a more stable consistency than regular whipped cream. If you love coconut, this one is always a hit.
Why you'll love this recipe
- Fluffy but stable – Smooth texture that holds its shape on cakes and cupcakes.
- Real coconut flavor – Coconut cream + white chocolate give a clean, rich taste.
- Beginner-friendly – Only a few ingredients and no complicated steps.
Ingredients you need
- White chocolate – Use good-quality white chocolate (28–30% cocoa butter) for a smooth, stable ganache.
- Heavy cream – Full-fat heavy cream or heavy whipping cream for structure.
- Coconut cream – Thick canned coconut cream for real coconut flavor and a firm texture (not coconut milk).
- Flavoring – Vanilla extract and a little coconut extract.
- Optional – Coconut flakes for extra texture.
Tips for this recipe
- Use quality white chocolate – It melts smoothly and gives the frosting a stable base.
- Choose thick coconut cream – High-fat cream brings the coconut flavor and helps the frosting hold.
- Combine both creams – The mix of heavy cream + coconut cream keeps the texture firm and pipeable.
- Blend while warm – Stir until fully smooth to avoid lumps in the ganache.
- Whip gently – Stop as soon as it turns fluffy to avoid graininess.
How to Make Coconut Frosting
Finely chop the white chocolate and place it in a large bowl with the vanilla and coconut extract.
Heat the first part of the heavy cream until it just simmers.
Pour the hot cream over the chopped chocolate and let sit, then stir until fully melted.
Add the cold heavy cream and mix to combine, then stir in the coconut cream to form a smooth liquid ganache.
Cover and chill the coconut milk ganache for 4–6 hours (overnight for best texture).
When fully cold, whip the ganache for 2–3 minutes until fluffy and silky.
Use immediately to fill cakes, pipe on cupcakes, or frost any dessert
Ways to Use This Coconut Frosting
- Layer cakes – Smooth, stable texture perfect for filling and covering coconut or vanilla cakes.
- Cupcakes – Pipes beautifully for tall, fluffy swirls.
- Tarts – Spread over a cooled tart base for a creamy coconut layer.
- Brownies – Add a light coconut topping to warm brownie bars.
- Cookies – Use as a filling for sandwich cookies or a soft topping.
Storage
Keep the coconut frosting in the fridge for up to 2 days, covered. Whip only when fully chilled and use immediately for the best texture.
Recipe Variations
- Coconut cream cheese – Combine with a little cream cheese for a tangy version.
- Toasted coconut frosting – Add toasted flakes for extra flavor.
- Coconut-lime – Mix in lime zest for a fresh twist.
- Chocolate-coconut – Add a little cocoa powder or melted chocolate.
- Mango-coconut – Fold in a spoonful of mango puree.
Recipe Questions
Can I use coconut milk instead of coconut cream?
No, coconut milk is too thin. You need thick canned coconut cream.
Why did my frosting turn grainy?
It was likely over-whipped. Stop as soon as it turns fluffy.
How do I make the coconut flavor stronger?
Use coconut extract and add a spoon of coconut cream or flakes.
Can I freeze coconut frosting?
No, freezing changes the texture and makes it split.
Why won’t my ganache whip?
It wasn’t cold enough. Chill it fully (4–6 hours or overnight).
More Coconut Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
Print
Coconut Frosting
- Total Time: 15 minutes
- Yield: 12 parts
Description
This coconut frosting is a whipped coconut-milk ganache made with white chocolate, heavy cream, and coconut cream. It’s smooth, fluffy, and perfect for filling cakes or topping 12 cupcakes.
Ingredients
- 200 g (1 ¼ cups / 7 oz) white chocolate – 28–30%
- 120 ml (½ cup) heavy cream – hot
- 120 ml (½ cup) heavy cream – cold
- 100 ml (½ cup) coconut cream – full-fat
- 1 tsp vanilla extract
- 1 tsp coconut extract
Instructions
- Finely chop the white chocolate and place it in a large bowl.
- Add the vanilla and coconut extract.
- Heat the first portion of heavy cream until it just boils and pour it over the chocolate.
- Rest, then stir until fully melted (use a double boiler if needed).
- Add the cold heavy cream and coconut cream, then mix until smooth.
- Blend briefly with an immersion blender if you want a perfectly silky ganache.
- Cover and chill 4–6 hours or overnight.
- Place the fully chilled ganache in a large bowl or stand mixer.
- Whip on medium speed for 2–3 minutes until fluffy and firm.
- Use immediately to frost cakes or pipe onto cupcakes.
Notes
Storage: Keep refrigerated for up to 2 days, covered.
Tips:
- Weigh ingredients – Using a scale gives consistent, stable results.
- Use full-fat creams – Both heavy cream and coconut cream must be high-fat.
- Chill long enough – The ganache won’t whip if it’s not fully cold.
- Don’t over-whip – Stop as soon as it becomes fluffy and smooth.
- Use quality white chocolate – 28–30% cocoa butter ensures stability.
- Prep Time: 15 minutes
- Category: frosting, ganache,
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 146
- Sugar: 10.3 g
- Sodium: 19.9 mg
- Fat: 9.4 g
- Carbohydrates: 10.2 g
- Protein: 1.4 g
- Cholesterol: 15 mg
Leya
This ganache was delicious, thank you so much for the recipe. Can I use just coconut cream without the heavy cream? thanks
Linda
This sounds yummy. Can I used this as a filling for macarons?
Fadela
Thanks! This whipped white chocolate coconut ganache is too light for macarons. I suggest using a regular, unwhipped ganache for a firmer filling that holds up better.
Julie
Hello is it possible to use this ganache for a number cake? If so, how much would you recommend for an A3 number cake with 3 layers?
Thank you for your answer.
Audrey
Hello,
Is it possible to completely remove the heavy cream and replace it with coconut cream?
leconte
Hello excuse me but I can't find the ingredients for the coconut ganache recipe please? Thank you
Marie
Hello, for a number cake, won't the top layer flatten the ganache? Will it remain firm? Or can gelatin be added, and if so, when?
Thank you
Margaret Dillane
Is there supposed to be two lots of heavy cream in the recipe? Thank you
Fadela
Hello, yes, that's correct. The quantity of heavy cream is incorporated in two parts, a portion is heated to melt the chocolate and another portion is added cold to cool it down.
Cheryl
Should I increase the cream if I want to use as a soft filling for cupcakes?
Fadela
Hello, the recipe is adapted to decorate 10-12 cupcakes. Do not change the quantities as it will affect the texture of the ganache. If you need more, you should increase all the ingredients equally.
Arwa Yousuf
Is it possible to replace coconut cream with pistachio cream using this same recipe?
Fadela
Thank you for your question! The ganache coco recipe was tested using half heavy cream and half coconut cream. Replacing the coconut cream with pistachio cream might not yield the same results, as pistachio cream is more likely a paste rather than a liquid cream. This could affect the texture and consistency of the ganache. If you decide to experiment with pistachio cream, please let me know how it turns out!
Rita
This recipe is delicious but I am wondering if it would hold up well for a wedding cake. I only used it on a cake for the family which we ate the next day. For the wedding I would assemble it two days before and then travel a distance with it. Will it hold up do you think? And if not could I just use it as a filling other frosting do you think would compliment it on the outside? Thank you!
Fadela
Hi! The coconut whipped ganache is indeed possible to use in a layer cake, even for a wedding cake, as long as it’s kept refrigerated at all times to ensure it stays stable and safe. You can pair it with a buttercream or ganache on the outside for better stability during transport and handling. However, if the cake won't be kept cold (for example, if it will be exposed for long hours at the wedding), it's better to go with a simple ganache instead. For that, I recommend a 1:1 ratio of white chocolate and a mixture of heavy cream and coconut cream. This way, the cake will be more stable without needing refrigeration. Just make sure to keep the cake cool if you're using the whipped coconut ganache as a filling!