Vanilla Coconut Icing is a vegan and gluten-free icing that can be enjoyed on muffins, scones, quick bread, cakes, or any number of dessert recipes.
Estimated reading time: 4 minutes
Table of contents
Vanilla Coconut Icing
As a wife and mother, I often cook and bake for people who have different dietary needs.
Personally, I am an omnivore and can pretty much eat anything but I have members of my family and friends that have dietary restrictions, for example, my husband, Eric, is lactose intolerant.
I am often working around this issue when I craft a recipe, especially, if it’s one he will be eating.
Vanilla Coconut Icing is a great basic icing recipe that can be whipped up very fast, with only a few ingredients, and can be paired with a variety of desserts.
The coconut flavor is very subtle and the vanilla flavor really shines through.
Keep this basic recipe in mind as we head into the holidays or year-round for your favorite desserts!
Ingredients
- 1 cup powdered sugar, sifted
- 1/4 teaspoon organic pure vanilla extract
- 1 tablespoon unsweetened coconut milk, plus more for desired consistency
Kitchen Tools
- small whisk
- measuring spoons and cups
- wet measure
- mixing bowl(s)
- spoon
Web Story
How to make Vanilla Coconut Icing
Step 1: Gather your ingredients:
Step 2: Combine your ingredients.
Step 3: Stir ingredients until smooth and creamy.
All done!
“Vanilla Coconut Icing” is inspired by, “Powdered Sugar Icing,” p. 184, in the “Better Homes and Gardens New Cook Book,” Special Edition, 2007.
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What’s your favorite kind of icing? Please let me know in the comments below!
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Vanilla Coconut Icing
Vanilla Coconut Icing is a vegan and gluten-free icing that can be enjoyed on muffins, scones, quick bread, cakes, or any number of dessert recipes.
Ingredients
Instructions
- In a small bowl, sift powdered sugar, then add 1/4 teaspoon vanilla extract and 1 tablespoon of coconut milk.
- Stir ingredients until combined and smooth. To make the consistency thinner, stir in 1 teaspoon of coconut milk at a time.
Notes
- You can try using another type of extract with this recipe to get a different flavor icing, for example, almond extract. Also, this icing will become more translucent when more coconut milk is added to the mixture. Keep this in mind if you want more of a thicker/opaque/white effect.
- You can easily substitute coconut milk for regular milk or milk of your choice.
- This recipe makes enough for drizzling over a 10 inch round cake, 1-2 quick pieces of bread (depending on desired coverage).
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 108Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 27gFiber: 0gSugar: 27gProtein: 0g
Please note that the Calculated Nutrition is an estimate at best.
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This sounds wonderful! I can think of so many delicious treats that it would pair great with!
Hey Sarah, yeah, I just wanted to provide some basics for readers…I have some recipes that this is meant to go with that I will be sharing soon!
Coconut milk in icing – now that is a neat idea! Just love your gorgeous photos on that pink background – wow!
Hi Jess, thank you so much for your sweet comment, thank you for stopping by my blog!
I think I could eat this all on it’s own!!
Hi Lauren, yeah, I was definitely “sampling” when I made this! Nice little sugar rush!
Great idea I love the sound of this icing and can imagine it on biscuits and cakes galore:-) Great shots too:-)
Hi Camilla, thanks, I am glad you like the photos 🙂 It was fun practicing trying to get an “action” shot for this icing shoot. Thank you for visiting!
Love the photos, Sara! The icing sounds great, too – so many possibilities! 🙂
Hi Tara, thank you, I am inspired by Pop Art and wanted to bring a little of that into my food photography as well as try something fresh & new, I definitely want to experiment more!
Ooh, adding coconut milk to icing is such a good idea. I love coconut, so I’m thinking maybe some coconut flour would be a good addition too. I might just try it and find out.
Thank you! If you try it, let me know how it goes!
Sara, this is pretty cool! I’m always looking to up my sweet recipes (since I don’t have any) and this looks like a perfect start. Thanks for this!
Hi Derek! Thank you very much 🙂 I love your recipes & website btw, those “Spanked Crab Rolls” look awesome! Your sense of humor comes through in your writing. Thank you for visiting!
This sounds like a great idea! Will definitely try it! Love the addition of coconut milk!
Hi Mira, please let me know if you do! Thank you!
This looks delicious! I’m going to make it this weekend! Thanks for the recipe!
Hi Lindsay, Let me know how it went! Thank you for visiting:)
A good icing is a treasure to have on hand. I love the idea of this one made with coconut milk and I definitely think I need to try it!!
Hi Amanda, I am a lover of coconut milk, it’s so versatile, thank you for stopping in! I love your work and recipes on your blog by the way!
I can’t imagine being lactose intolerant (the horror!), but this looks like a pretty delicious solution for baking! Love the pink background – it really makes things pop!
Hi Kelly, yeah living with a lactose intolerant husband is interesting and I’ve had to adapt many recipes around it but it’s totally doable. Thanks for visiting my blog! I spent time last night on your blog, I love what you do, it’s inspiring to me, thank you for visiting!
This is a better version of royal icing and something that I want in my life pronto!
Hi Jennifer, you know I have never tried making traditional royal icing? I think there’s a lot of potential for this recipe…maybe for spreading on cookies or in truffles? Thank you for visiting my page!
This would be wonderful drizzled over some muffins or a cake. I’m always looking for new gluten free recipes to try. Thank you!
Hi Jane, I agree! Thank you for visiting!
So simple!! Love it. Pinning 🙂
Hi Becky, yes, I am all for the simplicity, thank you for the pin and for visiting 🙂
Yum! I bet this would be fabulous drizzled over some pumpkin, apple, or berry scones. I love how versatile coconut milk is, and am so thankful to have it as a cooking/baking option in recipes. Especially since dairy milk often spoils faster and it’s so easy to whip up homemade nut milk. Pinning for later! 🙂
Hi Elaina, yes, I do have a recipe I will be sharing that will feature Vanilla Coconut Icing drizzled over, stay tuned! I agree, I feel like an icing like this lasts longer as well. Thank you!
I was just looking for a dairy-free icing, so glad I found this! Looks delicious & exactly what i wanted.
Hi Neli, I am glad this recipe can be useful to you! Thank you for stopping by my blog!
it sounds perfect; I hardly ever use icing but I would love to give this one a try
Hi Agata, thank you!
Hi Sara! I really love the idea for this icing and can’t wait to try it now that my husband is gluten and (somewhat) dairy free! Sounds delicious!
Hi Sherri, I am so glad that you like it! Thank you for visiting!
Hi Sara! I really love the idea for this icing and can’t wait to try it now that my husband is gluten and (somewhat) dairy free! Sounds delicious!
Hi Sherri, Thank you for visiting and I am glad that you find this recipe helpful 🙂
My husband can’t really tolerate dairy either. I’ve never thought about using coconut milk in a glaze icing. I love coconut flavor, so I think this would be perfect.
Hi Regina, I hope you do use and enjoy it 🙂 Thank you for stopping by!
Can I use vanilla powder instead of vanilla extract..how much I have to add..
Hi Jayact, for this recipe, you need to use vanilla extract. I’m not familiar with vanilla powder. My guess is that you would have to some add more liquid to it. If you try that let me know how it works out here. Thank you, Sara
Does this icing harden like regular royal icing? I want to use it to ice some holiday cookies that I’m giving away as gifts, but I don’t want the icing to get everywhere. Thank you!
This recipe doesn’t dry hard, at least not the way I’ve made it. You want my “Royal Icing” recipe which dries hard and is perfect for cookie decorating, it’ss here on the blog, just search in the search box or it might still be on the home page. Good luck!
I’m an architectural designer turned work-at-home mom too!! I had 3/7 ARE tests done when the stars aligned & I was able to quit to be w my 1.5 (now 6) year old daughter. No regrets!! Architects are even more overworked & underpaid than moms, ha! Anyway, made this w whole milk for the easypeazymeals simple cinnamon rolls for our New Year’s Day breakfast & it was a hit! Didn’t have a sifter but used a mixer, no problems. Thanks for the major mom win to start out the new year and saving me from the dough boy’s cans and that lady’s freezer varieties my crew always wants- blughk! Never again!!
SO glad to hear of someone who knows what this experience is like! I am so glad that you like the recipe and thanks for coming back to give your experience!
If using coconut milk will the cookies need to be kept refrigerated?