The Best Creamy Coconut Buttercream Frosting Recipe: A Tropical Delight for Your Desserts

Dreaming of a luscious, velvety smooth frosting with an irresistible tropical twist? This Coconut Frosting, crafted from rich coconut milk, is exactly what you need to transform your desserts into an exotic masterpiece. Perfect for adorning a classic coconut cake, delightful cupcakes, or even your favorite cookie bars, this buttercream brings a taste of paradise to every single bite. Get ready to elevate your baking with the ultimate coconut experience!

For many, including my dad whose favorite dessert flavor is undeniably coconut, there’s just something magical about that sweet, nutty, and distinctly tropical taste. And what better way to celebrate this beloved flavor than with a heavenly small coconut cake or a batch of fluffy coconut cupcakes, all generously slathered with the perfect Coconut Frosting?

This isn’t just any frosting; it’s a dreamy buttercream frosting elevated with the richness of canned coconut milk and the vibrant aroma of coconut extract. The combination creates an unbelievably creamy texture and a deep, authentic coconut flavor that’s utterly irresistible. Forget bland frostings – this recipe promises a burst of tropical delight in every spoonful.

Beyond traditional coconut desserts, this versatile frosting opens up a world of possibilities. Imagine it gracing your coconut cookie bars for an intensified double coconut experience. Or, for a delightful contrast, pair it with complementary flavors like the warm spices of carrot cake cupcakes or a rustic small carrot cake. The refreshing coconut notes beautifully balance the earthiness of carrot cake, creating a truly memorable dessert.

Are you ready to whip up the best homemade coconut buttercream frosting your taste buds have ever encountered? Let’s dive in!

Key Ingredients for the Perfect Coconut Buttercream Frosting

Crafting this exquisite coconut buttercream frosting requires a few essential ingredients, each playing a crucial role in achieving that perfect creamy consistency and rich flavor. Here’s a closer look at what you’ll need:

• Coconut Milk: This is the heart of our tropical frosting. It provides unparalleled creaminess and a subtle, natural coconut flavor. It’s absolutely crucial to use canned full-fat coconut milk, not the refrigerated carton varieties found in the dairy aisle. The canned version has a higher fat content and thicker consistency, which is vital for the frosting’s structure and richness. We’ll delve deeper into selecting and preparing canned coconut milk shortly.
• All-Purpose Flour: While it might seem unconventional for frosting, a small amount of flour is mixed with the coconut milk and cooked to create a roux-like base. This process thickens the liquid, ensuring our frosting isn’t too runny and provides a wonderfully stable and smooth texture, akin to a cooked flour buttercream. This technique helps achieve a light yet sturdy frosting that holds its shape beautifully.
• Unsalted Butter: As the name “buttercream” suggests, butter is a primary component, contributing richness, a luxurious mouthfeel, and classic buttercream flavor. Using unsalted butter gives you control over the overall saltiness of the frosting. Ensure your butter is softened to room temperature for optimal creaming with the sugar.
• Powdered Sugar (Confectioners’ Sugar): This fine sugar is essential for thickening the frosting and providing its characteristic sweetness. Unlike granulated sugar, powdered sugar dissolves seamlessly, ensuring a smooth, grit-free texture that’s easy to spread or pipe. Always sift your powdered sugar if it appears lumpy to avoid any unwanted texture issues.
• Salt: A tiny pinch of salt, especially if using unsalted butter, is a flavor enhancer. It balances the sweetness of the sugar and helps to bring out the depth of the coconut flavor, preventing the frosting from tasting flat.
• Coconut Extract: To truly amplify that irresistible tropical coconut flavor, coconut extract is a must-have. Similar to how vanilla extract enhances other desserts, coconut extract infuses a concentrated burst of coconut essence. Without it, the coconut flavor from the milk alone can be very subtle. This extract ensures your frosting tastes distinctly, delightfully coconutty.

Understanding and Preparing Canned Coconut Milk for Frosting

Before we jump into the full recipe, let’s clarify the nuances of canned coconut milk, as it’s a critical component for the success of this coconut buttercream. Many people confuse the different types, but choosing the right one and preparing it properly makes all the difference.

What is Canned Coconut Milk?

Canned coconut milk is a thick, creamy liquid extracted by blending the grated white meat of mature coconuts with water, then straining it. This process yields a rich, opaque liquid with a high-fat content. You’ll typically find cans of coconut milk in the international aisles of your grocery store – often near Asian, Mexican, or baking ingredients. It is distinctly different from the cartons of coconut milk beverages found in the dairy aisle.

Canned vs. Carton Coconut Milk: Why it Matters

The distinction between canned and carton coconut milk is paramount for this recipe. Carton coconut milk (often labeled “coconut beverage” or “light coconut milk alternative”) is much thinner, has significantly less fat, and is primarily intended as a dairy-free drink or for lighter applications. For our buttercream, we need the richness and stability that only full-fat canned coconut milk can provide. Using the carton version will result in a runny, unstable frosting that simply won’t set up correctly.

Avoid Coconut Water and Cream of Coconut

When selecting your can, ensure the label explicitly states “coconut milk.” Do not confuse it with “coconut water” (the clear liquid inside a young coconut, much too thin for frosting) or “cream of coconut” (a very sweet, syrupy product often used for cocktails like piña coladas, which would make your frosting excessively sweet and sticky).

Full-Fat is Key

Furthermore, avoid “lite” or “reduced-fat” canned coconut milk. These versions have a lower fat content and will not provide the necessary body and richness for a thick, pipeable buttercream. Always opt for full-fat for the best results.

Preparing Canned Coconut Milk for Use

When you open a can of full-fat coconut milk, you’ll almost always find it separated into two distinct layers: a thick, solid white layer of coconut cream at the top, and a thinner, translucent liquid layer of coconut water at the bottom. This separation is natural and expected. To use it in your recipe:

1. Shake the can vigorously before opening to help reintegrate the layers as much as possible.
2. Dump the entire contents (both solid and liquid) into a large bowl or a liquid measuring cup.
3. Whisk thoroughly until the cream and liquid are completely smooth and uniform, resembling a thick, pourable milk. There should be no lumps of cream remaining.

Once smoothly combined, you can then accurately measure the amount needed for your recipe. This crucial step ensures your frosting has a consistent texture from start to finish.

Creative Ways To Use Leftover Coconut Milk

Because canned coconut milk often comes in larger quantities than this small batch recipe requires, you’ll likely have some extra. Don’t let it go to waste! Coconut milk is incredibly versatile in both sweet and savory dishes. Keep the remaining milk refrigerated in an airtight container for up to 3-5 days, or freeze it in an ice cube tray for longer storage. Then, check out my extensive collection of recipes using coconut milk. Some delicious ideas include making a comforting toasted coconut hot chocolate, whipping up fluffy coconut milk pancakes, creating refreshing coconut popsicles, or even adding it to curries, smoothies, or overnight oats for a creamy, tropical boost!

How To Make Irresistible Coconut Frosting: Step-by-Step Guide

Creating this delicious coconut milk frosting is a straightforward process. Follow these detailed steps to achieve a perfectly smooth and flavorful buttercream:

Step 1: Prepare the Coconut Milk Base

Whisk together the measured canned coconut milk and all-purpose flour in a small saucepan until thoroughly combined and no lumps of flour remain. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. Continue to cook for 1-3 minutes, or until the mixture has significantly thickened and is bubbly. It should resemble a thick pudding or paste. Immediately remove from heat and transfer the thickened coconut milk mixture to a separate bowl or shallow dish. Allow it to cool completely in the refrigerator for at least 15 minutes, or until it’s cool to the touch. This cooling step is crucial; adding warm coconut milk to the butter will melt it and ruin the frosting’s consistency.

Step 2: Cream the Butter and Sugar

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat together the softened unsalted butter, sifted powdered sugar, and a pinch of salt. Start on low speed to incorporate the ingredients, then gradually increase to medium-high speed. Beat for about 1-2 minutes until the mixture is light, fluffy, and pale in color. The goal here is to incorporate air into the butter, which makes the frosting wonderfully airy and smooth. Stop the mixer and scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly combined.

Step 3: Combine and Finish the Frosting

Once the coconut milk mixture from Step 1 is completely cooled, add it to the creamed butter and sugar along with the coconut extract. Beat on medium-high speed for another 1-2 minutes, or until the frosting is wonderfully fluffy, smooth, and homogenous. The consistency should be thick enough to hold its shape but soft enough to spread easily.

Troubleshooting Tip: Adjusting Consistency

• If your frosting is too runny: This can happen if the coconut milk wasn’t thickened enough, or if your butter was too warm. Gradually add more sifted powdered sugar, one tablespoon at a time, beating well after each addition, until the desired thickness is achieved.
• If your frosting is too thick: If the frosting feels too stiff or heavy, add a few drops of uncooked (room temperature, well-whisked) coconut milk or regular milk (if not dairy-free) at a time, beating until smooth and spreadable. Be careful not to add too much liquid at once.

That’s it! Your homemade coconut buttercream frosting is ready. Use it right away for immediate decorating, or store it in the refrigerator for later use. This recipe creates a small batch of frosting, perfect for smaller projects or if you want to ensure freshness.

How Much Frosting Does This Small Batch Coconut Frosting Recipe Yield?

As a focus for small-batch recipes, the yield for my coconut buttercream is designed to be manageable yet sufficient for various dessert sizes. Here’s a guide to help you plan your baking projects:

• If you’re piping small batch vanilla cupcakes, this recipe provides enough frosting for between 6-8 cupcakes, depending on how generously you pipe the swirls. For taller, more elaborate swirls, you might cover 6; for moderate swirls, you could reach 8.
• If you’re frosting lemon cupcakes with an offset spatula, using a smoother, less voluminous application, you can easily frost 1 dozen cupcakes. Spreading with a spatula typically uses less frosting per cupcake than piping.
• If you’re frosting a 6-inch small vanilla cake, you’ll have plenty to cover the top and sides, with about a spoonful or two left over. The exact amount will depend on how thick you prefer your frosting layer.
• If you’re frosting an 8-inch cake, this recipe is still sufficient to frost the top and edges. Depending on your desired frosting thickness, you may or may not have a small amount leftover.
• If you’re frosting an 8×8 strawberry snack cake, you can generously cover the entire top surface with this recipe.
• For a small two-layer lemon raspberry cake, you can comfortably frost the middle filling and the entire top. Frosting the edges will depend on how much frosting you’ve already used. For a rustic look, you can always embrace the “naked cake” style, leaving the edges lightly frosted or exposed.

This yield makes it perfect for when you’re baking for a smaller gathering or simply want a fresh batch of frosting without excessive leftovers.

More Irresistible Frosting Recipes to Try

Loved this creamy buttercream frosting with coconut? If you’re passionate about perfecting your dessert toppings, explore these other fantastic small batch frosting recipes from my collection. Whether you’re craving classic flavors or something unique, there’s a frosting here for every occasion:

• Classic Small Batch Buttercream Frosting
• Rich Small Batch Chocolate Buttercream
• Decadent German Chocolate Cake Frosting
• Warm Cinnamon Buttercream
• Sweet Strawberry Buttercream
• Velvety Small Batch Cream Cheese Frosting
• Luscious Strawberry Cream Cheese Frosting
• Tangy Raspberry Cream Cheese Frosting

Coconut Frosting

Yield:
1 cup

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Want to make the best creamy coconut buttercream frosting for your desserts? This Coconut Frosting from rich coconut milk is an irresistible, smooth, and tropically-flavored delight, perfect for decorating coconut cakes, cupcakes, and a variety of sweet treats.

Ingredients

• 1/3 cup canned full-fat coconut milk (see Notes section below to ensure proper preparation and measurement)
• 1 + 1/2 teaspoons all-purpose flour
• 6 tablespoons unsalted butter, softened to room temperature
• 3/4 cup powdered sugar, sifted (to prevent lumps)
• Pinch of table salt (essential for balancing sweetness, especially with unsalted butter)
• 1 teaspoon coconut extract (for intensified tropical flavor)
• Small Coconut Cake or Coconut Cupcakes, for serving

Instructions

1. In a small saucepan, thoroughly whisk together the measured coconut milk and flour until completely smooth. Place over medium heat and bring to a boil, stirring constantly to prevent sticking.
2. Once boiling, continue to cook for 1-3 minutes, stirring, until the mixture has thickened considerably and is bubbly. It should resemble a thick paste or pudding. Remove from heat and transfer the mixture to a clean bowl or shallow dish. Refrigerate for 10-15 minutes, or until it is cool to the touch. This step is critical to prevent the frosting from melting.
3. In a large mixing bowl (or the bowl of a stand mixer with a paddle attachment), beat together the softened butter, sifted powdered sugar, and pinch of salt on medium-high speed. Beat for approximately 1 minute, or until the mixture is light, airy, and fluffy.
4. Stop the mixer and scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated. Then, add the completely cooled, thickened coconut milk mixture and the coconut extract to the bowl. Beat for another 1 minute on medium-high speed until the frosting is light, fluffy, and evenly combined.

   To adjust consistency: If the frosting is too runny, gradually add more sifted powdered sugar, 1 tablespoon at a time, until it reaches the desired thickness. If the frosting is too thick, add a few drops of uncooked, room-temperature (well-whisked) coconut milk or regular milk (if not dairy-free) until it thins out to a spreadable consistency.

   Use the frosting immediately to decorate your favorite desserts, or refrigerate it in an airtight container for up to 3 days. If refrigerated, let it come to room temperature and re-whip briefly before using.

Notes

• Measuring Canned Coconut Milk: For accurate measurement, always shake the can of full-fat coconut milk very well before opening. Then, pour the entire contents into a bowl. Stir the solid coconut cream and liquid together until they are completely smooth and uniform. Only then should you measure the required amount for the recipe. Store any leftover coconut milk in an airtight container in the refrigerator for up to 3-5 days. For more ideas on how to use leftovers, check out my collection of recipes using coconut milk.
• Using Leftover Refrigerated Coconut Milk: If you’re using leftover coconut milk that has been stored in the refrigerator, it will likely be very thick or solid. It’s essential that it’s brought back to room temperature and becomes smooth and pourable before using in this recipe. If it’s too thick, microwave it in 10-second increments, stirring after each, until it’s smooth and liquid again, then measure.
• Explore More Frosting Ideas: Enjoyed making this tropical buttercream? Be sure to check out my comprehensive list of Small Batch Frosting Recipes, featuring delightful options like chocolate, strawberry, cream cheese, and more, perfect for any occasion.
• Need Dessert Inspiration? Pair this fantastic frosting with one of my delicious baking recipes! Browse my full lists of Small Cake Recipes and Small Batch Cupcake Recipes for the perfect pairing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Offset Spatula
• Hand Mixer
• Stand Mixer

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

First published September 8, 2020