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.
I’ve made cookie butter frosting, salted caramel frosting, and 7-minute frosting. Each one was great but they come nowhere near as delectable as today’s frosting.
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.
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!
This Coconut Buttercream Frosting is going to be your new favorite!
*Update* – This recipe has been updated with a better ratio of butter to coconut milk. This yields a firmer frosting that will hold up well on cakes and in between cake layers.
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 regular canned coconut milk *
- 2-4 cup confectioners' sugar
*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.
If the coconut flavor isn't as strong as you'd like, try adding 1/2 to 1 teaspoons coconut extract.
You can also add 1 teaspoon vanilla extract for more flavor.