This frosting is quite possibly one of the best to come out of my kitchen. It’s dangerous in the best way possible – creamy and rich without being overly sweet. I really don’t know how I was able to save enough for the chocolate cupcakes.
Best of all, it’s just two simple ingredients: Full-fat coconut milk and chocolate. That’s it.
Yes, you really can make a luxurious, creamy frosting without butter or shortening! Unlike regular frosting, there’s no fussing with icing sugar messing up your kitchen. Don’t you hate it when the icing sugar leaves a coating of powder over all your appliances and counter? I sure do.
With this recipe, the only thing that got messy was my face because I couldn’t stop eating it.
The flavour and sweetness of this frosting will vary depending on the chocolate you use. Most chocolate should work just fine, although I would caution against using a super bitter variety. Stick to under 70% cocoa and you should be safe. If worst comes to worst, you can always add a bit of sweetener if need be. I threw in a pinch of fine grain sea salt at the end to enhance the sweetness.
Insert face into bowl here.
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2-Ingredient Chocolate Fudge Frosting
Yield
1 and 3/4 cups
Prep time
Cook time
0 minutes
Total time
A luxurious fudge frosting with just two ingredients - no butter or shortening required!
Ingredients
- 1 can (400 ml) full-fat coconut milk
- 1 bag dark, non-dairy chocolate chips (approx 285 grams)
Directions
- Chill can of full-fat coconut milk in the fridge overnight. When ready, flip can over and open with can opener. Pour off the water (you can save it for a smoothie or discard). Scoop only the solid white coconut cream into a pot. Add the chocolate chips into the pot as well and gently melt the coconut cream and the chocolate chips together over low heat. Stir frequently and be careful not to burn.
- Transfer this mixture into a bowl (cover with wrap) and then into the fridge for 2-3 hours (or overnight) until it firms up enough to whip into frosting. You really just have to eyeball it as I expect the timing for individual batches will differ depending on how cold your fridge is. I put it in the fridge overnight and then left it on the counter for the entire morning until I was ready to frost the cupcakes in the afternoon.
- When it’s firmed enough to your liking, whip it with electric beaters until smooth and creamy. If it’s still too firm, you can leave it out on the counter for a bit longer. I didn’t need to add any milk to thin it out or any sugar to sweeten – it was just perfect as is! If your batch tastes bitter, you can always add a bit of sweetener to your taste. I also like to add a small pinch of fine grain sea salt to make the flavours pop.
Tip:
Note: On a hot day, this frosting could melt. Be sure to keep frosted cupcakes in the fridge until ready to enjoy.
Looking for a vegan cupcake recipe? Find my favourite chocolate cupcakes here.
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A note on coconut milk:
Many of you have had trouble making whipped coconut cream with certain brands because some cans don’t always separate. A reader let me know that Thai Kitchen has changed their formula so that it doesn’t separate anymore. Apparently they are coming out with small cans of pure coconut cream instead. Be on the look out! I used Native Forest with decent result, although I have had some duds.
Happy Victoria Day to my fellow Canadians!
I made this last night/this morning using Thai Kitchen organic unsweetened coconut milk and Ghiradelli semi-sweet chocolate chips (eyeballing quantities based on the proportions given) and it didn’t peak like yours did but I think it still could have been used as frosting for cupcakes, cookies, etc. with no problem. I added some unsweetened cocoa powder and it did peak, though obviously it changed the flavor, making it more intense and less frosting-y.
Just wondering if you can just use a fan of coconut cream and skip the step of overnighting the milk?! Do you get the same results? I have a can of trader joe coconut cream I might try it! Thanks
I have a cocoa intolerance. Is there a vanilla option still with no dairy?
I just made this yesterday for my husband’s birthday cake. I had a two layer GF, DF pumpkin cake and this frosting was deliciously perfect! After melting, I had it in the fridge for 4 hours and it came out rock hard. After letting it sit out awhile it was still too thick to whip. I added more cream from another can, some melted coconut oil, and a tad bit of maple syrup. It was perfectly smooth! My inlaws didn’t have a clue that it was DF or GF! We topped it with DF, GF ice cream and it was a big hit for all. Thank you!
Oh! I used Native Forest Full Fat Coconut Milk and the Enjoy Life chocolate chips. I had an extra can of Native Forest’s Coconut Cream and used that for the extra cream I needed when whipping.
I did a comparison of three different canned coconut milks (found at the bottom of the post I’m linking here) to see which performed best in whipping it. Some might find the comparison helpful. I love the idea of combining with chocolate chips. Thanks for the post!
http://myfoodstoragecookbook.com/2011/11/03/pumpkin-pie-with-chocolate-crust/
Could you use almond milk instead of coconut milk If so how much. Melinda Blair
I use blocks of coconut cream for the Asian deli (toko) with a bit of water. Also when making small batches you cut off what you need, the rest stores well or can be frozen.
I made this recipe this weekend to go along with the chocolate cake recipe from the OSG Cookbook. I used the same brand of coconut milk Angela used (Native Forest) and it turned out great! I refrigerated the frost for about three hours, took it out for 20 minutes and then used a stand mixer to whip into frosting. It was delicious!!!
This looks sooo good :) I have tree nut allergy that included coconut…any suggestions for a cream that is dairy, gluten, AND tree nut free???
Will this frosting taste like coconut at all?
Why is coconut milk that does not separate considered a dud? Isn’t the thick cream what you are after? I buy Acme/Albertson’s brand because it is always very thick with barely any liquid and use it in tea, chai, coffee and smoothies. Other brands seem to be 1/3rd liquid.
Thanks!
Do you know by weight or measure how much coconut cream it would be by itself? I have a jar of just coconut cream instead of using the separated milk. Thanks!
I just used the Thai Coconut Milk today and it does still separate.
I was wondering if the 2 ingredent icing can be made with soy or rice milk instead? The little girl I am making it for is allergic to nuts, eggs and dairy. If not can you direct me to a recipe that may be suitable? Thanks, Julie
Can it be made with regular milk without the coconut milk? I am not a fan of coconut.
Do you think it’s possible to turn this into a coffee frosting instead of chocolate?
Mmmm…coffee sounds yummy. Adding espresso powder or maybe instant coffee to the chocolate would make a great mocha taste. Maybe adding a little sweetener to balance the bite of the coffee. Without the chocolate, I would definitely add a sweetener. Good luck!
Coffee sounds delicious. Or even a mocha with a little added espresso powder, maybe a pinch of cinnamon. For straight coffee, maybe a little sweetener and espresso powder. Good luck and let us know how it turns out!
I have finally found the best brand of coconut milk – CocoThai. You should be able to find it at an Asian grocery store. Thanks for the recipe!
Is there any other milk that would work, not a fan of coconut? I really want to try this but like I said yuk on coconut!
Goodness Me in Burlington carries Coconut cream in a can. I’m sure that Organic Garage must have it out your way… It’s thicker than the milk. Essentially the same as scooping off the top. I think I paid about $3.50 for the can (same size as milk) – I used it to make vegan fudge (pretty much the same thing…enjoy choc chips and a few additional ingredients) When I was looking for it, I also noticed that Walmart.ca carries it online (??)
Hope this helps…
Try buying Native Forest No Gar brand. I have found it only in Whole Foods Markets, cost $3.75 or so.