There’s nothing better than this recipe for homemade Coconut Buttercream Frosting. It’s a made from scratch, simple recipe that is perfect slathered on cakes, cupcakes, or right from the spoon.
I have for you the best Coconut Buttercream Frosting recipe! It’s creamy and silky. It’s stiff and pipe-able. It’s darn right delicious.
It’s made with powdered sugar, butter, and coconut milk. The end result has a thick, silky texture with a light coconut taste, making it great for any tropical dessert.
Do you see how fluffy it looks? All those air pockets? This was achieved by beating with my electric mixer for an extra five minutes. It whips up into a thick and fluffy consistency.
This version of coconut buttercream uses coconut milk instead of coconut extract. The result is a lusciously silky texture that glides across the tongue.
I seriously love how smooth it is. If you need more coconut flavor, add half a teaspoon of coconut extract.
Pro tip – Make sure the butter isn’t super soft! This will result in a loose, runny consistency in the frosting. Set the butter on the counter 25-30 minutes prior to use.
Test the butter by bending it. If it bends without breaking, it’s ready to use.
This is now my new favorite frosting. I want to put it on top of everything. I’m certain you are going to feel the same way too! Try it on pineapple cupcakes, pineapple coconut cake, or this pineapple poke cake!
What tropical dessert would you pair this frosting with? I’d love to hear your ideas. Or, if you’ve already made it and really enjoyed, I’d like to hear that too!
TO SEE HOW TO MAKE THIS COCONUT BUTTERCREAM FROSTING RECIPE, WATCH THE SHORT VIDEO BELOW:
Here are some items I recommend for making this recipe:
Coconut Buttercream Frosting
There’s nothing better than this recipe for homemade Coconut Buttercream Frosting. It’s a made from scratch, simple recipe that is perfect slathered on cakes, cupcakes, or right from the spoon. It’s made with powdered sugar, butter, and coconut milk. The end result has a thick, silky texture with a light coconut taste, making it great for any tropical dessert.
- 3/4 cup unsalted butter softened
- 6 tablespoons canned coconut milk
- 2-4 cup confectioners' sugar
Combine the butter and coconut milk in a large mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, beat until combined and creamy.
Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Make ahead tip
Frosting will keep for up to 4 days stored in the refrigerator in an airtight container. Let stand at room temperature to soften before use.
Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.
1. Soften the butter by allowing it to sit at room temperature for 25 to 30 minutes prior to making the frosting. DO NOT soften the butter by heating it in the microwave!!
2. It is important to shake the can of coconut milk vigorously before opening it. The fats and liquids separate in the can after sitting. You want a combination of both for the frosting, so mix it very well.
3. If the coconut flavor isn't as strong as you'd like, try adding 1/2 to 1 teaspoon coconut extract.
4. You can also add 1 teaspoon vanilla extract for more flavor.
All images and text ©Jen Sobjack/Baked by an Introvert.
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