Coconut Milk Ganache Frosting

Calling all coconut lovers! Make this delightful coconut milk frosting recipe using whipped white chocolate ganache and coconut cream flavor. It's easy to prepare, offering a fluffy and light texture that's perfect for filling and finishing your cakes, pastries, and other baked goods.

Jump to:

• Why you'll love this recipe
• Ingredients you need
• How to Make Coconut Frosting Recipe
• How to use this frosting
• Tips for this recipe
• Storage instructions
• Recipe Variations
• Recipe Questions
• More Ganache Frostings
• Coconut milk Frosting

This coconut milk frosting If you love all the coconut flavor in your cakes, then you will not resist this coconut frosting for topping and decorating all your cakes, coconut cupcakes, and homemade pastries.

Crafted from white chocolate, this creamy coconut ganache frosting is simply a whipped vanilla ganache flavored with unsweetened coconut cream, resulting in a creamy and thick frosting.

With just 4 ingredients – quality white chocolate chips, whipped cream, coconut cream, and coconut extract – you can whip up this heavenly coconut cream frosting, optionally adding shredded coconut for texture.

More Coconut recipes? Give these a try, coconut truffles, coconut balls, coconut layer cake, and coconut cupcakes.

Ingredients you need

You need these ingredients to make this coconut frosting recipe

• White chocolate: Preferably use white chocolate with at least 30% fat, such as ivory chocolate. You can always use 28% white chocolate chips.
• heavy cream: Use full-fat heavy cream with at least 30% fat or ideally heavy whipping cream with at least 35% fat.
• Coconut cream: You can use full-fat canned coconut cream, but do not use full-fat coconut milk or unsweetened canned coconut milk which is not fatty enough to make this frosting.
• Flavor: Pure vanilla extract and coconut flavor to flavor this frosting.
• Optional: You can add 1-2 tablespoons of coconut flakes to give more texture.

How to Make Coconut Frosting Recipe

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: Start by finely chopping the white chocolate with a knife and a cutting board until you have very small pieces of chocolate.

Step 2: Place the chopped chocolate in a large bowl and add the vanilla extract and coconut flavor.

Step 3: Heat the first part of the heavy cream in a saucepan until it simmers.

Step 4: Pour the hot cream all at once over the chopped white chocolate and let stand for a few moments before stirring with a soft spatula or wooden spoon to melt the chocolate.

Step 5: Pour the cold heavy cream part into the melted chocolate mixture and immediately mix with a spatula to incorporate it.

Step 6: Add the coconut cream to the mixture and mix again with the spatula until you have a liquid ganache.

Step 7: Cover the coconut ganache with plastic wrap and place in the refrigerator for at least 4 to 6 hours, until completely cooled (ideally overnight).

Step 8: The next day, when the ganache is completely cool, place it in the mixing bowl of your stand mixer fitted with the whisk attachment or in a large mixing bowl to whip with an electric hand mixer.

Step 9: Whip on medium speed (or low speed) for about 2 to 3 minutes until you get a fluffy consistency and a silky frosting.

Enjoy! Immediately use the coconut frosting to fill your layer cake, decorate with a piping bag your cupcakes or other desserts and homemade cakes, or cover and place in the refrigerator.

How to use this frosting

Feel free to get creative with your coconut milk ganache frosting and experiment with various desserts and treats to enjoy its rich and creamy goodness.

• Cakes: Use it as a luscious filling between cake layers or spread it over the entire cake for a decadent finish.
• Cupcakes: Frost cupcakes with a generous dollop of coconut milk ganache for a delightful twist.
• Brownies: Swirl the ganache on top of freshly baked brownies for an extra layer of indulgence.
• Cookies: Sandwich two cookies together with ganache as a creamy filling for an exquisite cookie treat.
• Donuts: Fill or drizzle ganache over freshly baked or fried donuts for a tropical twist.
• Tarts: Use the ganache as a luxurious filling for tart shells, and top with fresh fruits like berries or sliced bananas.

Storage instructions

In the fridge: Leftover frosting can only be kept in the fridge for about 2 days, covered with plastic wrap, or in an airtight container box. 

Once whipped, it must be used quickly because it loses its creamy texture if you handle it too much, so whip it at the last moment. 

Recipe Questions

How do you thicken coconut milk for frosting?

To thicken coconut milk for frosting, refrigerate it overnight and scoop out the solid coconut cream that rises to the top. Alternatively, simmer the coconut milk over low heat until it reduces and thickens.

Can you whip coconut milk?

Yes, you can whip coconut milk to create a creamy texture similar to whipped cream. Use chilled coconut milk and beat it with a mixer until fluffy.

How to make sugar free coconut frosting?

To make sugar-free coconut frosting, use unsweetened coconut cream or coconut milk as a base, here, only white chocolate contains sugar, so use a quality chocolate that's less sweet.

Does coconut milk thicken when whipped?

Yes, coconut milk can thicken when whipped. When chilled coconut milk is whipped, the fat content solidifies, creating a creamy and fluffy texture similar to whipped cream.

More Ganache Frostings

I hope you love this coconut milk whipped ganache. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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