Healthy Coconut Cream Chocolate Frosting
This healthy coconut cream chocolate frosting is rich and fudgy and perfect for decorating or frosting cakes and cupcakes! Made with just 3 ingredients!
GUYS! I am about to knock your socks off with this HEALTHY coconut cream chocolate frosting recipe.
It’s made with NO butter, NO shortening, NO margarine and NO powdered sugar!
No weird and unusual ingredients either.
All you need is THREE ingredients: coconut cream, chocolate chips and cocoa powder!
I have been developing a healthy frosting recipe for almost a YEAR now.
In the last few months, I have made frostings with yogurt, low fat creams, avocado puree, banana puree and all sorts of ingredients imaginable.
Some of them were not that bad but nothing was as INCREDIBLE as this coconut cream chocolate frosting.
It’s RICH and FUDGY and oh sooooo CHOCO-LICIOUS!
And in case you are wondering, there’s only a HINT of coconut flavor and you can BARELY taste it.
You should try them on my vegan chocolate cupcakes or my healthy coconut orange cupcakes…Mmmmmm.
I decided to make this frosting with coconut cream instead of coconut milk because working with coconut milk was a PAIN!
Every brand of coconut milk was giving me DIFFERENT results.
Not only that, even 2 or 3 cans from same brand were giving me INCONSISTENT results!
So, I highly recommend Trader Joe’s Coconut cream.
It’s the only brand that gave me PERFECTLY consistent results.
Well, that’s all for today.
If you liked this post, you may like some of these other frosting recipes too:
Vanilla buttercream icing (with flour!)
Seedless fresh strawberry frosting
Healthy Coconut Cream Chocolate Frosting
Ingredients
- 1 cup Full fat coconut cream, Read notes
- 1¾ cups Chocolate chips, Semisweet
- ¼ cup Cocoa powder
Instructions
- Chill the can of coconut cream for 24 hours (or at least overnight if you are in a rush).
- In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden.
- Chill your mixing bowl in the freezer for 15 minutes.
- In this chilled mixing bowl, add the coconut cream. Make sure to discard any coconut water that's at the bottom of the can (if there's any!)
- Add the melted chocolate and cocoa powder and mix until everything is thoroughly combined. Cover the bowl with saran wrap and chill the frosting for 2-3 hours until it firms up.
- Then, remove the bowl of frosting from the fridge and whip it until it becomes fluffy.
- And you are done...Start frosting your cupcakes!
Notes
- You can adjust the sweetness in this frosting by adding some powdered sugar (start with 2 tbsp and then work your way up until you are satisfied).
- Frosted cupcakes should be kept in the fridge since they can easily melt in the heat.
- Don't even think about buying low-fat coconut cream. You need full-fat coconut cream! I love Trader Joe's coconut cream. It's really thick and truly the BEST brand of coconut cream I have tried so far!
- I don't use coconut milk in my recipe because different brands yield different results and some are total disasters! It's also a hassle to separate the cream from the milk.
- If you are using coconut milk instead of coconut cream, this is what you need to do => Refrigerate your can of coconut milk for at least 24 hours. When you are ready, take the can out of the fridge and immediately open it. You will notice that the thick coconut cream would have separated to the top and the coconut water will be at the bottom of the can. Use a spoon to scoop out the thick creamy portion into your mixing bowl only. You can use the coconut water in something else like smoothies (Yum!). You need 1 full cup of coconut cream for this recipe but based on different brands of coconut milk, you may end up with only ½ cup of coconut cream from each can. So, you will have to use a few cans of coconut milk to get the proper amount needed to make this healthy coconut cream chocolate frosting.
Nutrition
Until next time, tata my lovelies!
I made a white frosting (creamy white) variety using white chocolate chips and coconut flour instead of Cocoa powder. It worked great- like making ganache a little thicker. I reccomend putting the chips in a double boiler and pouring the boiling cream over the chips and allow them to melt down a bit before stirring. I also added realized gelatin after the flour was mixed. It will stabalize the frosting so it keeps its shape even at room temperature.
Flour is a great way to make stabilized frosting. Thanks for sharing your recipe
So, glad I found this recipe. I have eliminated most of the dairy out of my life and wasn’t sure if I could have frosting again.
I did a few tweaks I added a 1/4 cup of espresso to melted chocolate and a tbsp of vanilla. I didn’t have Trader Joe’s I used Thai Kitchen. I will try this again with your recommendation. Now it is resting in the fridge, but so far it tastes great.
I am so glad you are enjoying this frosting. It tastes incredible.I have gotten mixed results from Thai Kitchen coconut. Sometimes it works out and sometimes, it doesn’t. However, Trader joe’s coconut has never failed me. Let me know how it goes!
Something has gone awry – it could be my eyes:) After chilling the can of Trader Joe’s Coconut Cream, it was rock hard and rather impossible to get out of the can. Is the chilled coconut cream supposed to be a butter-like texture or did I misread the instructions? (Completely possible..) Not sure if it should be poured out of the can into a bowl first and then chilled. Any insights would be greatly appreciated.
I am surprised it got that firm. Odd! lol. After chilling, it would not pour out of the can but you can still scoop it out and dump it into your mixing bowl. I would suggest keeping the chilled can at room temperature for about 20-30 minutes and then scoop it into the bowl. I still have no idea why it got that firm. Maybe my fridge is not cold enough…lol. Please keep me posted!