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
- 1 cup coconut oil
- 1 cup dark chocolate melting wafers
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.
Pro tips:
- 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!
Healthy Chocolate Coconut Oil Frosting (Only 2 Ingredients!)
Ingredients
- 1 cup coconut oil
- 1 cup dark chocolate melting wafers
Instructions
To make a glaze:
- 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.
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.
- If your glaze is too hot to whip, place in the fridge for about an hour to cool frosting faster, then try whipping.
Video
Notes
Nutrition
See a full list of recipes on the Soccer Mom Blog here
Try our creamy healthy chocolate frosting on some of our favorite healthy desserts:
Chocolate Avocado Brownies (Flourless)
Gluten Free Pumpkin Chocolate Chip Muffins
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Lynn says
I am SO going to try this. Thanks!
Stacey aka the Soccer Mom says
Enjoy! 🙂
Shanna says
Hi Stacey, I’d love to add this to my recipe binder, could you tell me if this is soft enough to use a filling or if it hardens like a glaze?
Stacey aka the Soccer Mom says
If you whip it up, it should work as a filling. Coconut oil is soft at room temperature, so it will only harden in the fridge.