Go Back
Rachel White

Coconut Vegan Cream Cheese Frosting

Coconut Vegan Cream Cheese Frosting is silky, tangy, and tropical with creamy coconut flavor perfect for cakes, cupcakes, cookies, and bars.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

Frosting Base
  • 8 oz vegan cream cheese softened
  • 1 2 cup vegan butter softened
  • 2 1 cup powdered sugar sifted
  • 3 tbsp coconut cream thick portion only
  • 2 tbsp shredded coconut finely chopped
  • 1 tsp vanilla extract
  • 1 8 tsp salt pinch

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Spatula
  • Sifter
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Beat vegan cream cheese and vegan butter until smooth and fluffy.
  2. Add powdered sugar gradually and mix on low speed until combined.
  3. Add coconut cream, shredded coconut, vanilla, and salt. Beat until silky and airy.
  4. Chill 10 minutes for firmer texture or use immediately for softer spreading.
  5. Spread or pipe onto fully cooled cakes, bars, cookies, or muffins.

Notes

For soft frosting, use right away. For sharper peaks, chill briefly before piping. Freeze in an airtight container up to 1 month, then thaw and rewhip. Keep desserts cool during assembly. Add lime zest or toasted coconut for flavor customization. Store refrigerated up to 5 days.