This easy Paleo coconut cream frosting recipe is SO YUM. Frosting recipes can be tough to make Paleo, because they’re basically butter, cream, and powdered sugar, none of which are Paleo!

I absolutely love coconut milk for everything. It is SO rich, creamy, and delicious! Not all coconut milk brands are created equal! There are some that are sweetened or that have more ingredients (stabilizers, gums, etc) than others! This is the brand I love to use!

For this easy Paleo coconut cream frosting recipe, there are some really important steps you have to take for this recipe to work… but trust me! It’s worth the effort!

Easy Paleo Coconut Cream Frosting Recipe

Steps to make sure this easy Paleo coconut cream frosting recipe turns out!

  • Be sure you’re using coconut cream and not just standard coconut milk (there’s a higher fat content which is what we want!) I love this brand.
  • You need to refrigerate the coconut cream overnight to separate the crème de la crème from the coconut water.
  • The next morning, slowly turn the can upside down and use a can opener. Pour out the coconut water- you can save it for later for smoothies or drink it straight up! We’re saving the coconut cream that’s leftover!
  • Add this coconut cream to your mixer‘s mixing bowl. Add the vanilla and sweetener of choice. Using the whisk attachment, whisk the coconut cream until it is thick and rigid, about 3 minutes.
Easy Paleo Coconut Cream Frosting Recipe

Sweetener Options:

  • I think the easiest sweetener options are honey or stevia (for a low-carb / keto option)
  • Maple syrup has never turned out well for me- it changes both the taste too much and the consistency of the frosting
  • You can use powdered coconut sugar- you can find my easy recipe here! You can use this same method for maple sugar.
  • If you’re using food coloring, I would use honey or stevia so your frosting doesn’t turn brown- yuck!
Easy Paleo Coconut Cream Frosting Recipe
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Easy Paleo Coconut Cream Frosting Recipe

Easy Paleo Coconut Cream Frosting Recipe (dairy free)


  • Author: Caroline Fausel
Scale

Ingredients

Pure Coconut cream from the top of 4 cans- about 2 cups

3 T honey or stevia for keto, or to taste 

1 t pure vanilla

Pinch of sea salt


Instructions

  1. Be sure you’re using coconut cream and not just standard coconut milk (there’s a higher fat content which is what we want!) I love this brand.
  2. You need to refrigerate the coconut cream overnight to separate the crème de la crème from the coconut water.
  3. The next morning, slowly turn the can upside down and use a can opener. Pour out the coconut water- you can save it for later for smoothies or drink it straight up! We’re saving the coconut cream that’s leftover!
  4. Add this coconut cream to your mixer‘s mixing bowl. Add the vanilla and sweetener of choice. Using the whisk attachment, whisk the coconut cream until it is thick and rigid, about 3 minutes.

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