Easy Strawberry Coconut Oil Frosting

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.

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 nut-free and gluten free frosting recipe, with the health benefits of coconut oil.

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.

I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!

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:

1. 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.
2. 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

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.