Best 2 Coconut Milk Frosting Recipes

Coconut milk frosting is a delicious and versatile frosting that can be used on a variety of cakes, cupcakes, and other desserts. Made with coconut milk, sugar, and butter, this frosting is rich and creamy with a slightly tropical flavor. It is also relatively easy to make, so it is a great option for home bakers of all skill levels. Here are a few tips for making the best coconut milk frosting: Use full-fat coconut milk for the richest flavor. Chill the coconut milk and butter before using so that they will whip up light and fluffy. Add a pinch of salt to balance out the sweetness of the frosting. Use a variety of flavorings to customize the frosting, such as vanilla extract, rum extract, or lime zest.

Here are our top 2 tried and tested recipes!

COCONUT MILK CUPCAKES WITH COCONUT CREAM CHEESE FROSTING AND FRE

Coconut Milk Cupcakes With Coconut Cream Cheese Frosting and Fre image

I found this on bakespace and thought it sounded amazing! Originally posted on vanillagarlic.blogspot.com

Provided by TeksGlutes

Categories Dessert

Time 42m

Yield 20 Cupcakes

Number Of Ingredients 14

Ingredients

3/4 cup unsalted butter, room temperature
1 1/4 cups sugar
3 eggs, room temperature
1 cup coconut milk
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2-3/4 cup sweetened flaked coconut
1/2 cup butter, room temperature (1 stick)
1 (8 ounce) package Philadelphia Cream Cheese, room temperature
1/2-1 cup powdered sugar
1/4 cup sweetened flaked coconut
1 fresh pineapple

Steps:

CUPCAKES:.
Preheat the oven to 350°F Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer).
Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined.
Fold in the coconut Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check witha toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.
FROSTING:.
Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
Slowly add the powdered sugar. Fold in the coconut. Spread onto cooled cupcakes.
Cut up a fresh (seriously, take the extra time and use a fresh one, not canned) pineapple. Place small wedges onto the cupcakes and serve. There will be plenty left over. Use it for pineapple salsa, cocktails, salads, or drinks. It's spring outside, there's a ton of fresh uses for pineapple. Go crazy.

Nutrition Facts : Calories 356.2, Fat 19.9, SaturatedFat 13.1, Cholesterol 70.9, Sodium 209.3, Carbohydrate 42.3, Fiber 1.2, Sugar 29.5, Protein 3.7

COCONUT MILK FROSTING

Coconut Milk Frosting image

Make and share this Coconut Milk Frosting recipe from Food.com.

Provided by Punky Julster

Categories Dessert

Time 10m

Yield 8 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups butter or 1 1/2 cups margarine, softened
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 (16 ounce) packages powdered sugar
1 cup coconut milk

Steps:

Beat butter and next 3 ingredients at medium speed with electric mixer until fluffy.
Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth.

Tips:

For a creamier frosting, use full-fat coconut milk.
If you don't have powdered sugar, you can make your own by grinding granulated sugar in a food processor or blender.
To make the frosting more flavorful, add a teaspoon of vanilla extract or almond extract.
If the frosting is too thick, add a tablespoon of milk or cream.
If the frosting is too thin, add more powdered sugar.
Store the frosting in an airtight container in the refrigerator for up to two weeks.

Conclusion:

Coconut milk frosting is a delicious and versatile frosting that can be used on a variety of cakes, cupcakes, and other desserts. It is easy to make and can be customized to your own taste. Whether you are a beginner or an experienced baker, you will love this frosting.

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