Coconut Buttercream Frosting
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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.
Coconut Buttercream Frosting with Coconut Milk
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 easy coconut frosting 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. It’s just as silky as my cream cheese frosting!
If you need more coconut flavor, add half a teaspoon of coconut extract.
I’ve updated the recipe with instructions on how to use coconut cream instead of milk for even more flavor.
Pro tip – Make sure the butter is super soft! Set the butter on the counter 1-2 hours prior 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!
Common questions about coconut buttercream
Do I have to use canned coconut milk?
You must use canned coconut milk. Refrigerated coconut milk is a beverage and is watered down. You can typically find canned coconut milk in the Asian food aisle of the grocery store.
What kind of coconut milk do you recommend?
Regular/full-fat canned coconut milk is best for this recipe.
Can you use coconut cream?
You certainly can! This will give you a richer coconut flavor.
Does the frosting need to be refrigerated or can it be stored at room temp for a couple of hours?
It would be safe for a couple of hours at room temp but definitely no longer than that.
If you plan to use it the next day, refrigerate it and then let it sit for 30 mins to soften before use. You may have to re-whip it if you refrigerate it.
Can I add shredded coconut to the frosting?
You certainly can! Keep in mind the frosting may be difficult to pipe through small piping tips due to the coconut flakes.
Can I use coconut sugar?
I don’t recommend this. Coconut sugar is very coarse and will not work like confectioner’s sugar. Confectioner’s sugar is ground to a powder consistency and mixed with cornstarch. This is what thickens the frosting.
Can I use salted butter?
There’s absolutely no way to tell how much salt is in the butter. You run the risk of having super salty frosting. For best results, use unsalted butter and add a pinch of salt if needed.
Can I color this frosting?
Yes! Use a high-quality gel food coloring such as AmeriColor.
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Coconut Buttercream Frosting
Ingredients
- 1 ½ cups (339 g) unsalted butter, softened
- 5 cups (600 g) confectioners’ sugar, sifted
- ⅛ teaspoon salt
- 6 tablespoons canned unsweetened coconut milk, or coconut cream
Instructions
- Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
- 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, mixing well after each addition. Stop to scrape down the sides of the bowl as needed.
- And the salt and the coconut milk, one tablespoon at a time, beating on medium speed until fully incorporated. You may need more or less of the coconut milk depending on how strong you’d like the flavor.
- Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Notes
- You can use coconut cream with this recipe also. I’ve tested it and it yields so much more coconut flavor. You may need less coconut cream so be sure to add just one tablespoon at a time until the frosting reaches the desired taste and texture.
- Soften the butter by allowing it to sit at room temperature for 1-2 hours prior to making the frosting. DO NOT soften the butter by heating it in the microwave!!
- It is important to shake the can of coconut milk/cream 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 ½ to 1 teaspoon coconut extract.
- You can also add 1 teaspoon vanilla extract for more flavor.
- 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.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Hi, can I use double cream instead of coconut milk?
Double cream is pretty thick and I’m afraid it will not work the same as coconut milk, heavy cream, or milk. Plus the coconut milk is what gives the frosting the coconut flavor.
Can I use coconut milk that is boxed instead of canned?
No. It’s not the same consistency as canned coconut milk.
What size cake will this cover? We like a good amount of frosting on cakes. I’m making a 9 inch round with filling in the middle
Thanks!
I can easily frost a two layer 9-inch cake. But it really depends on how much frosting you like to use. If the frosting is just going on the outside of the cake and not in the middle, you should have enough.
Thank you for this recipe, the frosting was light, fluffy, & yummy! Everyone really enjoyed it, most of all, it had a nice rich coco nutty flavor!
So creamy, coconut-y and not too sweet. Perfect for the 6″ 3-layer coconut cake I made for Easter! My husband has now requested this be his official birthday cake frosting.
I made this recipe yesterday and it was an epic fail–zero coconut flavor even with 8 tbsp. of Coconut Cream (Thai Kitchen brand). The coconut cream had plenty of flavor–I tasted it as I went along adding tbsp after tbsp with no effect.
I will try again since others have found success with the recipe.
If you read number 4 in the notes of the recipe, you’ll see it states to add 1/2 to 1 teaspoon coconut extract for coconut flavor if you like it stronger.
Can I turn this into a Chocolate Coconut frosting? If so, how much cocoa powder should I use? I made the original buttercream and my children absolutely loved it. I’ve had a request for it with chocolate now so trying to find the best way to do that.
I haven’t tried that so I’m not sure how much cocoa powder you’ll need. I suggest adding a tablespoon at a time until you’re happy with the results.
Hi! How would I be able to incorporate shortening(crisco) into this? I need it to be able to withstand high humidity outdoors for a good 3-4 hours.
I’ve never used shortening in frosting so I’m unsure of the taste/texture difference. It may be fine but you also may need to adjust the amount of sugar and coconut milk you add.
I had such a terrible experience with this icing. It is so unstable that it melted straight away even on a nice cool day and slid off the cake. Forget about piping anything with it, as soon as it touches the warmth of your hand, it becomes a disgusting runny mess.
Unfortunately, this can happen with any American buttercream frosting because it’s butter based. You must make sure the butter isn’t too soft before creaming it; this is explained within the post copy above. The temperature inside your home can also affect the frosting. If it’s too soft, pop it in the refrigerator for a few minutes to firm it up.
I made this buttercream last night to make with some pineapple cupcakes and I must say…I am in love. I am so glad i found your recipe i only needed 4 tbsp of coconut milk to make it flavorful and light. Thank you!
Thank you for making my recipes! I’m so happy you enjoyed the frosting.