Coconut Milk Frosting Without Butter: A Reliable Recipe

This coconut milk frosting is a smooth, lightly coconut-flavored topping made with canned coconut milk, confectioners’ sugar, and vegetable shortening instead of butter. It whips up without cooking and is firm enough for spreading or simple cupcake swirls, with a few easy adjustments to get the consistency you want.

Ingredients

1 cup (190 g) vegetable shortening, at cool room temperature
4 cups (480 g) confectioners’ sugar, sifted if lumpy
1/4 cup (60 ml) canned full-fat coconut milk, well shaken and at room temperature, plus up to 2 tablespoons (30 ml) more as needed
2 teaspoons (10 ml) vanilla extract
1/4 teaspoon (1.5 g) fine salt
1/2 cup (40 g) unsweetened shredded coconut, optional, for topping

Instructions

Prepare the ingredients. Let the shortening soften until it yields slightly when pressed but still feels cool; it should not be shiny or melting. Shake the can of coconut milk thoroughly before measuring so the thicker cream and thinner liquid are blended. If the sugar has hard lumps, sift it into a bowl. These small preparations help the frosting turn out smooth instead of streaky or grainy.
Beat the shortening. Put the shortening in a large mixing bowl. Beat with a hand mixer on medium speed, or in a stand mixer fitted with the paddle attachment, for about 2 minutes. Stop once or twice to scrape the bowl. The shortening should look creamy and evenly softened, but it will not become as pale or fluffy as butter.
Add the sugar gradually. With the mixer on low, add the confectioners’ sugar about 1 cup (120 g) at a time. Mix until each addition is mostly incorporated before adding the next. Keep the mixer on low at first to limit a cloud of sugar, and scrape the bowl and beater after the second addition. The mixture will be thick and may look crumbly at this stage; that is expected.
Flavor and loosen the frosting. Add 1/4 cup (60 ml) coconut milk, the vanilla, and the salt. Mix on low until the liquid is incorporated, then beat on medium for 2 minutes. Scrape the bowl and beat for another 30 to 60 seconds. The frosting should look smooth and hold a soft peak. If it is too stiff to spread, beat in more coconut milk 1 teaspoon (5 ml) at a time. If it seems loose, add confectioners’ sugar 1 tablespoon (8 g) at a time.
Check the texture and use. Spread the frosting over completely cooled cake or pipe it onto cupcakes. For a simple finish, scatter the shredded coconut over the frosting while it is still soft. If the frosting feels too soft to pipe, refrigerate it for 10 to 15 minutes, then beat briefly by hand or on low speed before using. Avoid prolonged chilling, which can make it firm and difficult to spread.

Tips

Choose canned coconut milk. Full-fat canned coconut milk gives the frosting a richer flavor and more body than the thin beverage sold in cartons. Shake it well before measuring. If you use carton coconut milk, add it cautiously, because the thinner liquid can make the frosting softer and less coconut-forward.
Keep the shortening cool, not melted. Shortening that is too warm can make the frosting slack, while shortening straight from a cold refrigerator may leave small firm pieces. If the bowl gets warm during mixing, pause and chill it briefly before continuing.
Adjust one spoonful at a time. Coconut milk varies in thickness between cans, so the full extra 2 tablespoons may not be needed. Add liquid gradually for a softer frosting or sugar gradually for a firmer one. Make small changes, beat briefly, and reassess before adding more.
Prevent a gritty finish. Sift sugar that has clumps, and let it become fully incorporated before increasing the mixer speed. If the finished frosting feels slightly grainy, beat it for another minute and scrape the bowl. Do not try to fix it by pouring in a large amount of coconut milk.

Serving Suggestions

This quantity makes about 3 cups (720 ml) of frosting, enough for a generous layer on a 9-by-13-inch (23-by-33-cm) cake, a two-layer 8-inch (20-cm) cake with a modest coating, or 12 cupcakes with swirls. For a taller layer cake or large piped decorations, make one and a half batches so you have enough to fill and cover it without scraping the bowl clean.

The mild coconut flavor pairs well with chocolate cake, vanilla or yellow cake, banana bread-style cake, and cupcakes flavored with lime or pineapple. For a more pronounced coconut finish, add the optional shredded coconut on top, or press it gently around the sides of a frosted cake. Toasted coconut can also be used as a garnish: toast it separately in a dry skillet over low heat, stirring until lightly golden, then cool it completely before sprinkling it on. Warm coconut will soften the frosting.

Variations

More coconut flavor: Beat in 1/2 teaspoon (2.5 ml) coconut extract along with the vanilla. Extracts vary in strength, so start with a small amount and taste before adding more. A little goes a long way, and too much can make the flavor seem artificial.
Chocolate coconut frosting: Add 1/3 cup (30 g) unsweetened cocoa powder to the sifted confectioners’ sugar. Mix it in gradually, then add coconut milk a teaspoon at a time if the cocoa makes the frosting too thick. Cocoa makes the result less sweet-tasting and more chocolate-forward.
Citrus version: Add 1 teaspoon (5 ml) finely grated lime or orange zest with the vanilla. The zest gives a fresh contrast to the coconut; avoid adding much citrus juice, since extra liquid can loosen the frosting quickly.
Using coconut cream: Thick canned coconut cream can replace the coconut milk, but it may be richer and thicker. Start with 3 tablespoons (45 ml), then add more only as needed to reach a spreadable texture. Do not substitute the solid layer from a chilled can without measuring; the amount of liquid and fat can vary from can to can.

Storage and Reheating

Transfer unused frosting to an airtight container and refrigerate it within 2 hours of preparation. It keeps for up to 4 days in the refrigerator. The shortening firms when cold, so let the container stand at room temperature for about 30 to 45 minutes, then beat the frosting briefly until smooth. Reheating is not needed; warming it in a microwave can melt the shortening and make the texture greasy or runny.

For longer storage, freeze the frosting in a tightly sealed, freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator, then let it soften at room temperature and beat it again before spreading. If it looks separated after thawing, continue beating briefly; if it remains too firm, work in coconut milk 1 teaspoon (5 ml) at a time. Keep frosted cake or cupcakes covered and refrigerated, and bring individual portions toward room temperature before serving for a softer texture. Do not leave the frosting or frosted desserts out for more than 2 hours.

Frequently Asked Questions

Can I make coconut milk frosting without butter and without shortening?

Yes, but it will be a different style of frosting. Whipped coconut cream can be made from chilled canned coconut cream and sugar, but it is lighter, less sweet, and more sensitive to warmth than this shortening-based recipe. This recipe uses shortening because it provides structure without butter and makes a frosting that is easier to spread and pipe.

Can I use coconut milk from a carton?

You can, but carton coconut milk is usually much thinner and less rich than canned full-fat coconut milk. Start with less than the listed 1/4 cup (60 ml), then add it gradually until the frosting reaches the right consistency. The frosting will generally have a milder coconut flavor and may need a little extra confectioners’ sugar to firm up.

Is this frosting dairy-free?

The listed ingredients contain no dairy, but check the labels on the shortening, sugar, vanilla, and any optional toppings if you need to avoid dairy carefully. Products can vary, and ingredients or processing details may differ. Use a shortening whose label meets your requirements.

Why is my frosting too soft to pipe?

The shortening may have become warm, or the coconut milk may be thinner than expected. Chill the bowl for 10 to 15 minutes and check again. If the frosting is still too soft, beat in confectioners’ sugar 1 tablespoon (8 g) at a time. Next time, add the coconut milk gradually and stop as soon as the frosting is smooth and pipeable.

Can I make the frosting ahead?

Yes. Refrigerate it in an airtight container for up to 4 days, or freeze it for up to 2 months. Allow enough time to thaw frozen frosting overnight in the refrigerator and soften chilled frosting before mixing. Beat it briefly before use so it regains a smooth, workable texture.

Will this frosting taste strongly of coconut?

It has a gentle coconut flavor, but the strength depends on the coconut milk and vanilla you use. For more pronounced flavor, add a small amount of coconut extract or finish the cake with shredded coconut. For a subtler result, use a mild canned coconut milk and keep the vanilla as written.

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