Dairy-Free Chocolate Frosting with Coconut Cream

Rich and decadent, dairy-free chocolate frosting has a velvety texture and deep chocolate flavor and is made with just 3 ingredients.

5 from 2 votes

Course: Dessert

Cuisine: American

Prep Time: 10

Chill Time: 12

Total Time: 12 10

Servings: (enough for 12 cupcakes)

Calories: 172kcal

Author: Violet Parcha

Melt the chocolate chips, coconut cream, and vanilla together over low heat, stirring constantly.
1 1/2 cups chocolate chips, 3/4 cup coconut cream, 1 teaspoon vanilla
Cover and chill in the fridge for at least 2 hours, but preferably overnight.
Once the chocolate mixture has fully set, whip it using a stand mixer or a handheld mixer with a whisk attachment.
Whip it until it's smooth and fluffy and has a good consistency for piping.
Scoop the frosting into a piping bag with a decorating tip, and frost your dessert.

You can use either canned coconut cream or cream scooped off the top of a can of chilled coconut milk.
You can use milk, semi-sweet, or dark chocolate chips.
The brand of chocolate chips will affect how light and fluffy your frosting gets, however, be careful not to overwhip or it will get grainy.