Quick and easy strawberry coconut oil frosting with only 3-ingredients for a delicious simple vegan coconut frosting! Perfect for cakes, quick breads and more, and tastes like traditional buttercream frostings.
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This vegan buttercream frosting is fluffy, fresh and naturally pink strawberry frosting made with fresh strawberries. It's a creamy, light and fluffy frosting, the perfect consistency to frost your favorite gluten-free baked goods.
Best of all, there is no dairy, no organic palm shortening, no cream cheese, no regular butter or artificial food coloring. It's ultra creamy and smooth, with loads of real strawberry flavor.
Are you ready for the most amazing vegan strawberry frosting recipe that you have ever tasted? Whether you’re baking something quick and easy for your family, or looking for a showstopper to wow guests, our easy strawberry coconut oil frosting is sure to get rave reviews.
Chock full of fresh strawberries, this easy-to-make homemade icing is light and creamy with the right amount of fresh strawberry flavor and natural pink color.
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Why You'll Love This Recipe
- Easy: made with only 3-ingredients - strawberries, coconut oil, and powdered sweetener to make this creamy frosting.
- Fresh: made with whole foods ingredients like fresh strawberries and no artificial food coloring or artificial flavors.
- Diet friendly: a vegan frosting, that's also a nut-free and gluten free frosting recipe.
A delicious butter-less frosting that tastes just as good (if not better) by using coconut oil. Perfect on gluten free desserts like this gluten-free strawberry cake, vegan cupcakes, flourless chocolate cake or even coconut banana bread. We hope you love it as much as we do!
Recipe Ingredients
You'll need the following ingredients to make the best strawberry coconut frosting with coconut oil:
Ingredient Notes:
- Fresh Strawberries: Enjoy your frosting with the natural sweetness and vibrant color of fresh strawberries.
- Extra Virgin Coconut Oil: Has a luscious texture when whipped up creamy and fluffy with a hand mixer. There is some coconut flavor when using unrefined coconut oil. You want the solid form, not the liquid form.
- Erythritol Powdered Sweetener: Achieve the perfect sweetness without the guilt, thanks to this low-calorie sweetener. I use Lacanto Monk Fruit Powdered Sweetener.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- The powdered sweetener can be substituted with organic icing sugar, or coconut sugar blended into a fine powder.
- Freeze-dried strawberries (½ cup or 8 grams), blended into a powder, can be swapped for the fresh strawberries. The results will be a deeper, more vibrant pink firmer frosting. Frozen strawberries, thawed, can also be used.
- Next time experiment with different ripe berries for the same end result of a brilliant colored vegan icing recipe with a natural authentic flavor.
- Try replacing the strawberry puree for melted and cooled dark chocolate (¼ cup melted chocolate) for a rich chocolate frosting.
- If the frosting consistency is too thick, try adding room temperature non-dairy milk like almond milk, or a splash of fresh lemon juice, one teaspoon at a time for a thinner icing.
How to Make Frosting Using Coconut Oil
- Step 1: In a medium bowl, combine strawberry puree and room temperature coconut oil.
- Step 2: Blend until smooth and fluffy. About 2 minutes.
- Step 3: Add the sifted powdered sugar, a little at a time, until fluffy and fully incorporated.
- Step 4: The vegan buttercream with coconut oil can be pipped for cake decorating.
Expert Tips:
- For best results, ensure your coconut oil is only slightly softened, not melted, for the ideal frosting texture. Do not use coconut oil in liquid form similar to vegetable oil.
- If the coconut oil starts to melt during blending, refrigerate the mixture for a few minutes and resume blending for a smooth finish.
Common Questions
No, liquid coconut oil does not stay firm at room temperature. You'll end up with an oily mess. Stick to slightly softened, not melted, unrefined coconut oil for the best strawberry coconut oil frosting.
This strawberry coconut oil frosting recipe makes about 1 ¾ cups of frosting. The recipe is easily doubled.
Yes, the best part is that the frosting can be used for piping decorations on cakes, cupcakes, bundt cake and more. You may need to double the quantity of this recipe depending on your decoration goals.
Storage Tips
- Room Temperature: The coconut oil frosting will keep at room temperature for the day, but may start to melt if the room is too warm.
- Refrigerator: It's best to keep the frosting in an airtight container in the fridge for up to 5 days. When preparing to use, let the frosting sit at room temperature for about 20 minutes to soften. An electric mixer can be used to fluff up the frosting.
Gluten-Free Dessert to Add Frosting
📖 Recipe
Easy Strawberry Coconut Oil Frosting
Equipment
- 1 medium mixing bowl
- 1 electric hand blender with beaters or whisk attachment
Ingredients
- ¾ cup (164 grams) extra-virgin coconut oil, slightly softened at room temperature
- ½ cup (80 grams) chopped fresh strawberries, pureed
- 2 cups (240 grams) erythritol powdered sweetener, sifted, or organic powdered sugar, or coconut sugar blended to a fine powder
Instructions
- In a medium bowl, combine strawberry puree and room temperature coconut oil.
- Using an electric mixer, blend until smooth and fluffy. About 2 minutes. If there are lumps remaining in the coconut oil, mash them with a fork and blend into mixture.
- If coconut oil softens too much, refrigerate bowl for a few minutes, then resume blending.
- Add the sifted powdered sugar, a little at a time, until fluffy and fully incorporated. If a thinner frosting is desired, add room temperature non-dairy milk, one teaspoon at a time, until desired consistency.
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Notes
- For best results, ensure your coconut oil is only slightly softened, not melted, for the ideal frosting texture.
- Experiment with different berries for fun flavor variations.
- It's best to keep the frosting in an airtight container in the fridge for up to 5 days. When preparing to use, let the frosting sit at room temperature for 20 minutes to soften.
Monika says
ALSO! Could this be made in a food processor using the "S" blade?
Jacqui Wilson says
Hi Monika,
I have not tried this in a food processor. My concern would be that the coconut oil would stick to the sides and not have a chance to combine well with the other ingredients. If you decide to try it, let me know how it turned out!
Monika says
Can we omit the strawberries and use cocoa? Would that work? If so, how much cocoa? Thank you!
Jacqui Wilson says
Hi Monika,
I haven't tried this frosting recipe with cocoa yet but I think it will work. Start with 1/4 cup of cocoa powder and go up 1/3 cup if you like it more chocolatey. If you prefer a thinner consistency, add room temperature non-dairy milk, 1 teaspoon at a time, until it reaches your desired consistency.
Let me know how it turns out!
Monika says
Thank you. I wonder if it might be too stiff given that strawberries add a bit of water and I would be omitting that. Like you said, I may need to add some milk.
Also - do you think the "S" blade in the food processor would whip this up? I do not have a stand mixer!
Jacqui Wilson says
Hi Monika,
Yes, I think adding room temperature non-dairy milk, 1 teaspoon at a time, should loosen up the frosting to the right consistency for you.
I have not tried the s-blade in the food processor. I made the frosting with an electric hand blender. It may work in a small food process, scraping down the sides often. Take care not to overheat the coconut oil so that it doesn't start to melt. If it gets too warm, place it in the fridge until it firms up a bit, then continue. I hope this was helpful!
Lisa says
Delicious! I highly recommend this frosting, the texture is incredible. Vegan icing is hard to master but this recipe is perfection. I love how fluffy it is, and the fresh strawberries give it a very vibrant taste. Thank you!
Jacqui Wilson says
Hi Lisa,
I'm so glad you enjoyed the frosting.