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Coconut White Chocolate Frosting Recipe

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4.3 from 7 reviews

This luxurious Coconut Frosting is a silky, creamy ganache made with white chocolate, heavy cream, and rich coconut cream. Infused with vanilla bean paste and coconut flavoring, it offers a tropical twist perfect for frosting cakes or cupcakes. The frosting is whipped to a fluffy consistency, making it both elegant and deliciously smooth.

  • Total Time: 15 minutes plus chilling time of 4-6 hours
  • Yield: 12 servings

Ingredients

Chocolate Base

  • 200 g (1 1/4 cups / 7 oz) white chocolate – 28–30% cocoa solids

Cream & Flavorings

  • 120 ml (1/2 cup) heavy cream – hot
  • 120 ml (1/2 cup) heavy cream – cold
  • 100 ml (1/2 cup) coconut cream – full-fat
  • 1 tsp vanilla bean paste
  • 1 tsp coconut flavoring

Instructions

  1. Prepare the chocolate: Finely chop the white chocolate and place it in a large mixing bowl to ensure it melts evenly.
  2. Add flavorings: Stir in the vanilla bean paste and coconut flavoring to the chopped chocolate to infuse the frosting with tropical and aromatic notes.
  3. Heat the cream: Warm the first portion of heavy cream (120 ml) until it just reaches boiling point, then promptly pour it over the chocolate to initiate melting.
  4. Melt the chocolate: Allow the mixture to rest for a minute to soften the chocolate, then stir until fully melted. Use a double boiler if necessary to avoid overheating and burning.
  5. Mix in additional creams: Add the cold heavy cream and full-fat coconut cream to the melted chocolate mixture, then mix thoroughly until smooth and homogeneous.
  6. Blend for silkiness: Use an immersion blender briefly to achieve a perfectly silky and glossy ganache texture, enhancing the frosting’s smoothness.
  7. Chill the ganache: Cover the bowl and refrigerate for 4–6 hours or overnight to allow the mixture to set properly.
  8. Prepare for whipping: Remove the chilled ganache from the fridge and transfer it to a large bowl or the bowl of a stand mixer.
  9. Whip the frosting: Beat on medium speed for 2–3 minutes until the frosting becomes fluffy and firm enough to hold its shape.
  10. Use immediately: Apply the frosting right away to cakes or pipe it decoratively onto cupcakes for best results.

Notes

  • Ensure the white chocolate is finely chopped to guarantee even melting and a smooth ganache.
  • Full-fat coconut cream is essential for the rich texture and pronounced coconut flavor.
  • Chilling time can be extended overnight to make whipping easier and achieve a firmer consistency.
  • Use fresh vanilla bean paste instead of vanilla extract for the best flavor and visual appeal.
  • If the ganache becomes too firm after chilling, allow it to sit at room temperature for a few minutes before whipping.
  • This frosting is best used the same day it is whipped but can be stored covered in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Frosting
  • Method: No-Cook
  • Cuisine: Western
  • Diet: Vegetarian

Find it online: https://recipeteach.com/coconut-white-chocolate-frosting-recipe/