A healthier alternative to store-bought icing, this luscious chocolate coconut oil frosting requires only two ingredients!
Frosting that’s actually good for you? Sounds like dream come true to me!!
Chocolate Coconut Oil Frosting
It’s like magic!
This chocolate coconut oil frosting recipe creates two completely different types of frosting — with the same batch:
- Smooth glaze perfect for donuts or cookies
- Rich, fluffy frosting for cakes and cupcakes
Make either, or both!
The best part is that you get all the health benefits of coconut oil, and none of the trans fats found in some packaged frostings.
Plus, dark chocolate actually provides many health benefits:
- Lowers blood pressure
- Provides antioxidants that help your body fight free radicals
- May lower risk of heart disease
So enjoy a spoonful of our coconut oil chocolate frosting (or two)…to your health!
Chocolate coconut oil frosting ingredients
Two ingredients! It doesn’t get any easier than that!
TIP: You can increase or decrease the quantity of this recipe to fit your needs, so long as you maintain the 50/50 ratio of ingredients.
A free printable copy of this coconut oil chocolate frosting is available at the bottom of the post.
Keep reading for step-by-step instructions and recipe video or click here to jump straight to printable recipe.
How to Make Coconut Oil Chocolate Frosting
Use the same batch of frosting ingredients to create two different icing consistencies, depending on the dessert you’re making.
Watch the 1-minute recipe video below to see how we made our chocolate coconut oil icing, then keep reading for full step-by-step instructions and prep/storage tips.
Click video to play:
To make a glaze
Combine both ingredients in a microwave-safe bowl. Start by microwaving for 30 seconds. Stir. Continue microwaving in 15-second increments, stirring between intervals, until chocolate has melted. This creates a liquid glaze that can be poured over cakes and loaves or used for dipping muffins, donuts, etc. Refrigerating your glazed desserts will speed up the setting process.
To make fluffy frosting
Allow glaze to cool to room temperature and whip with a spoon or whisk until you have achieved your desired consistency. You can put frosting in the fridge for about an hour to cool frosting faster.
- Cover and store unused frosting at room temperature. You can whip your coconut oil icing to re-fluff, but you won’t be able to microwave back to a glaze.
- Use a hand mixer for perfectly fluffy frosting that’s easier on your arm muscles.
- You can also create “magic” white chocolate coconut oil frosting with the same technique. It’s such a versatile recipe!
Check out the original recipe using white chocolate here:
Grab a free printable copy of our Chocolate Coconut Oil Frosting Recipe
If you love this recipe, rate it! We’d also love to hear what you think in the comments below!
Use Coconut Oil to create a healthy and shiny chocolate frosting that will become a staple in your dessert recipes!
- 1 cup coconut oil
- 1 cup dark chocolate melting wafers
Combine both ingredients in a microwave-safe bowl and heat for 30 seconds. Stir.
Continue microwaving in 15-second increments, stirring between intervals, until chocolate has melted into a smooth liquid glaze that can be poured over cakes and loaves or used for dipping muffins, donuts, etc.
Allow glaze to cool to room temperature and whip with a spoon or whisk until you have achieved your desired consistency.
If your glaze is too hot to whip, place in the fridge for about an hour to cool frosting faster, then try whipping.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
See a full list of recipes on the Soccer Mom Blog here