Perfect Chocolate Frosting


I love a rich decadent chocolate frosting; one that tastes like chocolate, not sugar.  Frosting can be tricky to make when you are avoiding dairy, like so many of us do these days. Below you will find the best non dairy chocolate frosting you will ever make! It only requires 2-3 ingredients, depending on your taste preferences. 

For this recipe you will need the following:

  • 1 can of coconut milk (13.5-14.0 fl oz)
  • 1 & 1/4 Cups of dark or semi-sweet chocolate chips
  • 1-2 Tbsp turbinado sugar or sweetener of your choice [optional]

Start off by placing your can of coconut milk the refrigerator for 2+ hours. 


When your coconut milk has cooled long enough. Open the can and scoop out the fluffy white coconut milk from the top half of the can, placing it in a medium saucepan.  You will be left with a clear water like substance on the bottom half of the can.  This you can either discard or save for other recipes.  I used it the next day as the liquid in my green smoothie.

Coconut Milk

Begin to heat the coconut milk on medium heatAdd in your chocolate. Stir continuously until the chocolate is evenly mixed in.  Be careful not to burn your chocolate. 


When you have a good consistency, you can remove the mixture from the heat, or add a little sugar.  I used semi-sweet chips and added 2 tbsp of turbinado sugar, stirring it in evenly. If you prefer a bitter tasting dark chocolate, omit the sugar! It’s a personal preference. 

yummy choco

So your mixture is all finished.  Now just place the chocolate sauce into a heat safe bowl and cover  in the refrigerator for 2+ hours. 


When you take the frosting out of the refrigerator, you will have to let it cool for 30-60 minutes.  The frosting is much easier to work with when it has softened, much like butter.  Use a hand mixer to whip the frosting.  It creates the perfect spreadable consistency and gives me an excuse to clean the beaters, with my tongue. 

I went ahead and frosted a gluten and dairy free cake I had made earlier in the afternoon.  I stored the excess in the refrigerator and have used it when garnishing the individual slices.  I am sure I will find a plethora of things to top with chocolate frosting in the next week!