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Coconut Frosting

There's no doubt that a good frosting can make a cake! And I believe that eating healthy doesn't mean missing out. So how do you make icing that is healthy? My simple recipe for dairy free and sugar free coconut frosting will take your cakes and cupcakes to the next level.
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, No Added Sugar, Nut Free, Preservative Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Prep Time 10 minutes


  • 1 can (400mL) premium (full fat) coconut milk, refrigerated overnight
  • 6 drops liquid stevia concentrate (optional)


  • Take your unopened can of coconut milk out of refrigerator. Do not shake. 
  • Carefully open and scoop out the solids that have risen to the top. (Keep the liquid for another use such as adding to smoothies). 
  • In a mixing bowl, whip coconut milk solids with optional stevia using electric beaters for 5-8 minutes or until thick and creamy. 
  • Stir through natural colour options (above) if using. 


Natural Colours:
  • Pink - pinch beetroot powder or beetroot juice
  • Purple - pinch acai berry Powder
  • Green - pinch supergreens/ spirulina powder
  • Blue - pinch blueberry powder
Make It Personal:
  • Add 1/4 teaspoon pure vanilla powder of alcohol free/sugar free vanilla extract.
  • Instead of stevia you can omit or add a touch of honey, maple syrup or equivalent sweetener.
  • Sprinkle your iced cakes with organic shredded coconut or coconut flakes.
Sensitive to FODMAPs?
  • Stick to small amounts per serve or up to your tolerable limit of coconut products.