Coconut Cream Frosting (dairy-free, gluten-free, processed sugar-free, paleo, vegan)

Oh man.  Been on the hunt for a white frosting that doesn’t use powdered sugar.  Finally found the best one.  Tried so many.  Failed at so many.  This one wins.  It is creamy, the texture is perfect, and the taste is incredible.  This will for sure be my go-to frosting recipe. Most recently I made it to put on carrot cake muffins, but it would be good on pretty much anything you wanted to frost.  I may have even consumed a few spoonfuls straight out of the fridge.  Don’t judge.  You would have too if there was a tub of this in your fridge.  Let us know what you think of this when you make it!  This frosting would also be real good on pumpkin muffins, chocolate cupcakes, blackberry bars, or spread on grahams!

Coconut Cream Frosting (dairy-free, processed sugar-free, paleo, vegan)

  • 1 cup full fat coconut milk (canned)
  • 1 cup maple syrup
  • Pinch sea salt
  • 5 teaspoons arrowroot powder
  • 1 tablespoon water
  • 1 1/4 cup coconut oil, melted 
1.  Combine coconut milk, syrup, and sea salt in a saucepan over medium heat on the stove and simmer for 10 minutes.
2.  While the mixture is simmering, combine arrowroot and water in a small bowl to make a paste.
3.  After 10 minutes, pour arrowroot mixture into saucepan and whisk enthusiastically to combine.
4.  Quickly bring to a boil, until bubbly and shiny.  Then remove from heat.
5.  Very gradually add coconut oil to mixture, blending either with hand blender, or in stand mixer with whisk attachment in place.
6.  Allow to cool for 10 minutes, then transfer to refrigerator for a minimum of 2 hours (I left mine in overnight).
7.  Remove from refrigerator, and blend again until light and fluffy.  Serve immediately.
NOTE:  Due to the coconut oil in this recipe, this frosting does not hold up well in high temperatures.  If you are making this ahead of time, I would spread it on cupcakes or cake immediately after whipping, store in refrigerator, and remove cupcakes or cake about and hour before serving.  This will allow frosting to soften up a bit, but not become overly warm and melt.


*Use organic ingredients whenever possible.
**Adapted from Elana’s Pantry.

12 thoughts on “Coconut Cream Frosting (dairy-free, gluten-free, processed sugar-free, paleo, vegan)

  1. Pingback: Carrot Cake Muffins (dairy-free, grain-free, gluten-free, paleo, processed sugar-free) | Flax + Honey

  2. just made a batch of this for my sons first birthday cake! its cooling in the fridge right now, i cant wait to see how it comes out and how he likes it! (i used agave syrup instead of maple)

      • I did a test run last night/today of this frosting and the consistency seemed a little off. i realize i used agave instead of the original maple syrup so perhaps that was the problem. it seemed to have more of a sugar and honey(ish) texture rather than the fluffly one that your picture seems to have. any suggestions as to how i could improve this or if it was more than likely the fact that i used agave rather than the maple? thanks!

      • Hey Lynsey, I have actually never used agave, so I am not sure how that would do in this recipe. I think the maple, when heated til bubbly, thickens up a lot. I’ve made this frosting at least 10 times with maple, and it always holds up just like it looks in the photo. Can you do maple? I would try again with maple if you can! -Erin

      • i was hesitant to try the maple for my son but upon further research if i can find a 100% organic and pasteurized one i’ll try it. thanks for the reply!

  3. Pingback: Tyson’s “Healthy” First Birthday Cake | Kids Heart Real Food

  4. LOVED this. Had a little trouble with the arrowroot powder leaving behind a few little gummy pills (I think it wasn’t mixed well enough when added to the coconut milk mixture. Other than that, I’ve recommended to all of my friends who are looking for a sweet alternative to sugar. THANKS!!

  5. This might be a silly question but the coconut milk, is it the whole can of milk, or just the fat from the milk, once you refrigerate it? I want to use this frosting for my daughter’s birthday cake.

  6. I’m planning on making this to top some healthy cupcakes for my son’s 1st birthday this weekend. I sent my husband to get some full fat coconut milk, and he came home with canned coconut cream. Any idea if this will work at all, better, or worse than coconut milk? I don’t have the time or resources to do a test batch ahead of time, unfortunately, so any advice would be appreciated!

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