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.
More frosting recipes you’ll love
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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.
Hello,
I just came across this recipe and would like to make it for my son’s birthday cake. The only thing is he is dairy free so I was thinking of using a vegan butter in place of the normal butter. Do you think this would work? I am eagerly awaiting your reply. Thank you 😉
I honestly don’t know. I’ve never worked with vegan butter before. I wish I could be more helpful!
How would replacing the confectioners sugar with honey change the icing?
I’m afraid that wouldn’t work at all. You need icing sugar to thicken the frosting and give it stability.
Good day, Please i’d love to ask if i can make my own coconut milk as i can’t easily get it around in my part of the country.
I haven’t tried this with homemade coconut milk so I can’t say if it will work or not. I’m sorry, I wish I could be more helpful.
Thanks Jen, I think i’ll have to try it out to see if it’ll work. Would let you know the outcome.
Good day, Please i’d love to ask if i can make my own coconut milk as i can’t easily get it around in my part of the country.
Hi jen ! Do you happen to know if this frosting can be frozen?
Yes, it can be frozen for up to 3 months in an airtight container. Thaw it in the refrigerator overnight.
Your recipe inspired me (as my coconut banana bread bakes) I am in a crunch so used what I had on hand: butter, coconut oil, creamed coconut, cream, and icing sugar. It whipped up SO fluffy that I couldn’t help dipping a spoon in. AMAZINGLY YUMMY!!! I then added shredded coconut for a bit of texture. Is it wrong that the banana bread is still ten minutes from being done and I’ve eaten at least 4 big spoonfuls of icing?? Thank you for the inspiration!
Your recipe inspired me (as my coconut banana bread bakes) I am in a crunch so used what I had on hand: butter, coconut oil, creamed coconut, cream, and icing sugar. It whipped up SO fluffy that I couldn’t help dipping a spoon in. AMAZINGLY YUMMY!!! I then added shredded coconut for a bit of texture. Is it wrong that the banana bread is still ten minutes from being done and I’ve eaten at least 4 big spoonfuls of icing?? Thank you for the inspiration!
I had a box of plain sugar cookies that I needed to jazz up for a faculty meeting. I made the frosting and used it as a filling between two cookies. The coconut sandwich cookies were a hit. One of my colleagues even suggested dipping half of each sandwich cookie into melted dark chocolate. I might try that next.
I love the idea of using the frosting as a filling for sandwich cookies! That’s genius!!
I had a box of plain sugar cookies that I needed to jazz up for a faculty meeting. I made the frosting and used it as a filling between two cookies. The coconut sandwich cookies were a hit. One of my colleagues even suggested dipping half of each sandwich cookie into melted dark chocolate. I might try that next.
Can I make this frosting ahead of time, store in the refrigerator, and use to frost 1-2 days later? Just wondering how it holds up in the refrigerator. Thanks!!
I’ve never made it and then refrigerated it but I have topped cakes and cupcakes that were later stored in the refrigerator. The frosting held up nicely for a couple days so I imagine the result would be the same.