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.
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Servings: 16 servings
Equipment
- 1 medium mixing bowl
- 1 electric hand blender with beaters or whisk attachment
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- ¾ cup (164 grams) extra-virgin coconut oil slightly softened at room temperature
- ½ cup (80 grams) chopped fresh strawberries puréed
- 2 cups (240 grams) monk fruit powdered sweetener, sifted or organic powdered sugar, or coconut sugar blended to a fine powder
Instructions
- In a medium bowl, combine strawberry purée and room temperature coconut oil.¾ cup extra-virgin coconut oil, ½ cup chopped fresh strawberries
- 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.2 cups monk fruit powdered sweetener, sifted
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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.
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