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Lemon Coconut Milk Buttercream Frosting (Vegan, Dairy Free)

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This vegan coconut milk buttercream icing is totally plant-based, great to top any cake or dessert! A light and creamy vegan buttercream icing.

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I decided to have a little fun decorating a vegan birthday cake, and wanted to experiment with making a vegan buttercream icing to frost the cake with.  Instead of making a traditional buttercream with real butter, I used coconut milk which has a great consistency. This was a fantastic and flavorful alternative to canned frosting. It was sweet and had a really nice tang, which paired well with my cake!  Even my frosting-loving husband gave it a 10/10!

This Lemon Coconut Milk Butter Cream Frosting Is:

  • Bright
  • Fresh
  • Creamy
  • Sweet
  • Airy
  • Vegan, Gluten Free, and Dairy Free!
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One of the BEST Pantry Staple Buttercream Recipes

This vegan coconut milk buttercream recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand!  Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes.  By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

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What’s In This Dairy Free Buttercream Icing?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Coconut Milk: I used a unsweetened full fat coconut milk.  You need a coconut milk that has a lot of the thick condensed coconut milk that settles on the top of the can of coconut milk, not the liquid coconut water.  Make sure to use an unsweetened coconut milk for this, not sweetened… it will make the buttercream too sweet.
  • Powdered or Confectioners Sugar: which gives the icing the perfect fluffy consistency and sweetness.
  • Lemon Juice: use fresh if you have it, or bottled if you don’t have fresh lemon juice.  If you are using a fresh lemon, make sure to measure out 1 tablespoon of the juice first before adding to the mixture… or else your icing might become too thin.
  • Vanilla Extract: use the real deal 100% vanilla extract and not fake baking vanilla. The flavor of pure vanilla extract will make all the difference in the frosting!
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Easy Weeknight Vegan Buttercream Coconut Milk Frosting

This coconut milk buttercream is what I call an Easy Weeknight Meal – which is on your table in under 30 minutes.  These quick and simple recipes are perfect for those nights when you want a from-scratch icing but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family.

From soups and stews, to pastas and proteins – a quick meal can be on your table in no time.  Even faster than ordering from a bakery!

Make Buttercream Vegan for a Better Version

This vegan coconut milk frosting is a totally decadent dessert. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and tasty  recipes are fantastic meatless and dairy free meals for your table.

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How Do I Make This Vegan Buttercream Icing?

  1. In a large bowl, add the coconut milk, powdered sugar, lemon juice, and vanilla extract.
  2. Whip with a hand mixer for 3 minutes until the icing is light and fluffy.
  3. If the frosting is too thin, add a little more powdered sugar until buttercream begins to thicken.

More Vegan Dessert Recipes You’ll Love!

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Share This Vegan Butter Cream Frosting with Coconut Milk

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vegan coconut milk buttercream frosting icing butter cream dairy free gluten free healthy plant based dessert cake buttercream

Coconut Milk Frosting

Kelly Jensen
This vegan coconut milk buttercream icing is totally plant-based, great to top any cake or dessert! A light and creamy vegan buttercream icing. Instead of making a traditional buttercream with real butter, I used coconut milk which has a great consistency.
5 from 5 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American, Vegan
Servings 8 servings
Calories 46 kcal

Ingredients
  

  • 1 can coconut milk
  • 3/4 cup powdered sugar plus extra
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions
 

  • In a large bowl, add the coconut milk, powdered sugar, lemon juice, and vanilla extract.
  • Whip with a hand mixer for 3 minutes until the icing is light and fluffy.
  • If the frosting is too thin, add a little more powdered sugar until buttercream begins to thicken.

Nutrition

Calories: 46kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 3mgFiber: 1gSugar: 11gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Desserts, Easy Weeknight Meals, For Entertaining, Gluten Free, Holiday Recipes, No Cook Recipes, Pantry Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

7 Comments

  1. Annella

    Does the can of coconut milk have to be chilled to separate the cream from the coconut water? It was mentioned in the post in passing but the instructions don’t clarify.

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