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.
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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.
Why you'll love this recipe
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.
Tips for this recipe
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 Variations
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!
Print
Coconut milk Frosting
- Total Time: 15 minutes
- Yield: 12 parts
Description
How to make a delicious and creamy coconut cream frosting to fill and decorate all your cakes (to dress up 12 cupcakes)
Ingredients
- 200 g (1 ¼ cups or 7 oz) White chocolate - 28% to 30 %
- 120 ml (½ cup) Heavy cream - full-fat and hot
- 120 ml (½ cup) Heavy cream - full-fat and cold
- 100 ml (½ cup) Coconut cream - full-fat and unsweetened
- 1 tsp. Vanilla extract
- 1 tsp. Coconut flavor
Instructions
Melt the chocolate
- Finely chop the white chocolate with a knife and place in a large bowl.
- Add vanilla extract and coconut flavoring.
- Bring the cream to a boil in a saucepan and pour it all at once over the white chocolate.
- Let stand for a few moments, then stir with a spatula to melt the white chocolate completely (if the white chocolate is not completely melted, place the mixture in a saucepan containing a little water heated over medium heat and melt the rest in a double boiler).
- Add the other part of heavy cream cold with the coconut cream and mix again with a spatula to incorporate them.
- Blend with an immersion blender if necessary to smooth the ganache.
- Cover with plastic wrap and place in the fridge for at least 4 to 6 hours (ideally overnight).
Whipping the ganache
- Place the completely cooled coconut ganache in a large mixing bowl or in the mixing bowl of your stand mixer fitted with the whisk attachment.
- Whip on medium speed for about 2 to 3 minutes until you have a smooth, firm ganache.Use the coconut frosting immediately to fill or decorate your cakes or place in the refrigerator.
Notes
Conservation: Up to 2 days in the fridge under plastic wrap.
Optional: add 1-2 tbsp of shredded coconut for more texture.
- 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
This ganache was delicious, thank you so much for the recipe. Can I use just coconut cream without the heavy cream? thanks
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.
Hello,
Is it possible to completely remove the heavy cream and replace it with coconut cream?
Hello excuse me but I can't find the ingredients for the coconut ganache recipe please? Thank you
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
Is there supposed to be two lots of heavy cream in the recipe? Thank you
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.
Should I increase the cream if I want to use as a soft filling for cupcakes?
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.
Is it possible to replace coconut cream with pistachio cream using this same recipe?
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!
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!
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!