Coconut Milk Frosting
Coconut Milk Frosting is a light, dairy-free frosting made from chilled coconut cream, powdered sugar, and vanilla that pipes beautifully onto dark chocolate cupcakes. This frosting is a reliable choice for anyone who wants a creamy, not-too-sweet topping without butter or cream cheese.
Equipment
- Hand Mixer
- Mixing bowl
- Piping bag with star tip
- Sifter
Ingredients
- 2 cans full-fat coconut milk chilled 24 hours, solids only
- 1.5 cups powdered sugar sifted
- 1 tbsp tapioca starch or cornstarch
- 1 tsp vanilla extract pure
- 2 tbsp desiccated coconut fine flakes, for garnish
- 12 dark chocolate cupcakes in brown paper liners
Instructions
- Open the chilled cans without shaking, scoop the thick cream into a cold mixing bowl, and discard the liquid or save it for another use.
- Beat the coconut cream with a hand mixer on medium speed until smooth and fluffy, about 1-2 minutes.
- Sift in the powdered sugar and tapioca starch, then beat on low speed until combined, then increase to medium and whip for another minute until light.
- Pour in the vanilla extract and beat for 30 seconds more until the frosting is glossy and holds soft peaks.
- Transfer the frosting to a piping bag fitted with a star tip, pipe swirls onto the cooled cupcakes, and sprinkle with desiccated coconut.
Notes
Storage: Store frosted cupcakes in an airtight container in the fridge for up to 3 days; the frosting stays firm when cold.
Reheating: No reheating needed; serve chilled or let sit at room temperature for 15 minutes.
Best Tips: Use only the solid coconut cream and a chilled bowl for the fluffiest texture; don't overbeat after adding sugar.
Variations: Add cocoa powder for chocolate frosting, or fold in raspberry puree for a berry swirl.