Creamy, dreamy chocolate frosting shots…
Tequila shots??? Who needs ’em?!
Maybe you’ve heard of the popular bakery, Sprinkles?
At this bakery, they sell something known as a frosting shot. It’s genius!
How many times have you eaten a cupcake, only to say, “Gosh I wish this cupcake had less cake and more chocolate frosting”?
Enter the frosting shot: a small glass filled to the brim (and beyond!) with—you guessed it—chocolate frosting.
Yesterday, I made my own chocolate frosting shots at home, with just a few ingredients:
Thick chocolate frosting shots…
You can try this on my Vegan Chocolate Cupcakes or even the famous Black Bean Brownies.
Or skip the cupcake like I did, and simply serve yourself a big glass of unadulterated chocolate bliss.
Cupcakes? With all these chocolate frosting shots around, they’d just get in the way!
(Try the recipe as frosting for my Vegan Chocolate Cake)
On a related note, I’ve been surprised how many people have been asking me the same question: Is chocolate vegan?
Oh goodness, yes. Chocolate most definitely is vegan.
If you learn just one thing from reading my blog, let it be that!
The frosting recipe can be keto, paleo, soy free, dairy free, and sugar free!
In the months since I first made this recipe, vegans and non-vegans, health-food-eaters and people who are used to “normal” desserts, have all gone completely crazy for this easy-to-make, smooth and rich chocolate frosting.
It is highly recommended!
If you try the recipe, please feel free to tag me @ChocolateCoveredKatie on Instagram so I can see and like your photos!
Chocolate Frosting Shots
Chocolate Frosting Shots!
Ingredients
- 1 can full-fat coconut milk or coconut cream
- 1/4 cup + 1 tbsp cocoa or cacao powder
- 1/2 tsp pure vanilla extract
- sweetener of choice to taste (Use stevia or powdered sugar for thickest results)
Instructions
Healthy frosting recipe: Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I recommend Thai Kitchen Organic. Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe.) Once thick, transfer only the creamy part to a bowl, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. For the photos on this page, I didn’t use beaters. But I did pipe the chocolate frosting shots out using an icing tip. Stored uncovered in the fridge, the mixture gets even thicker.
More Ways To Use This Frosting:
(No crazy ingredients!)
Chocolate Cake – With A Crazy Ingredient
Ashley @ My Food 'N' Fitness Diaries says
16th January 2012 at 3:20 pmohhh yes, i’m all about the frosting! there’s been far too many times when i eat the frosting off of cupcakes or a piece of cake and leave the rest. love these!
Sabrina says
16th January 2012 at 3:24 pmI love frosting, and I love it even more when it’s chocolate!! 🙂
Amy says
16th January 2012 at 3:29 pmHi Katie! I love your site and refer to it for everything. I used to be a “I have to have chocolate or I can’t function” person. A few years back I changed to a much healthier diet and found my several times a week migraines disappeared! I also stopped craving chocolate and diet coke! I was so thankful for that. I knew nothing good could come from all that. As a result I get very sick with a migraine when I eat chocolate (or sugary foods). A friend of mine showed me clean eating a year ago and I have not looked back. I love the way I feel and all the yummy food. I am slowly trying more clean chocolate recipes but am always nervous. If you know that a recipe could be without chocolate would you make a note of that? Also, often times you put white sugar down as a sweetener. Can this be substituted with organic sugar? Thanks for this AWESOME website/blog that I tell everyone about. P.S. my daughter wants to suggest white chocolate for recipe flavors (I tried to explain it isn’t really chocolate, but she said you asked for ideas!)
Chocolate-Covered Katie says
16th January 2012 at 3:33 pmAww hi Amy!!
This one can be made without chocolate!! It’s not as thick, but it’s like whipped cream. Just omit the chocolate and do everything else the same :).
As for the sugar, yes organic sugar actually IS white sugar. Even though it’s organic, it’s still the same stuff (just maybe processed a different way?). So it can definitely be used the same way!
I’ve also just started to experiment with coconut sugar, so you can try that as a sub too!
celeste says
21st October 2012 at 6:02 pm“organic” doesnt mean its processed in a different way. you an substitute anything with its organic counterpart, because they are one in the same. organic means the plant (from which the stuff is derived from) isnt sprayed with pesticides, doesnt have some cray fertilizer & a bunch of other really crazy healthy amazing things!
i highly suggest using truvia. instead of sugar though, you get like half the calories (no guilt!) & you dont have a horrible come down off your sugar rush! also– KIDS DONT GET HYPER! awesome pros, if you ask me 😉
Sharon Grider says
29th January 2013 at 4:15 pmreally organic doesn’t even have to mean any of those things, it has just been a very clever marketing ploy, I have worked in the organic foods industry and a lot of the foods come right from the same place all the other foods come from. It’s all a crap shoot, unless you grow your own food in your own backyard, there is no guarantee you are getting anything different. sorry
Mikaela says
31st March 2013 at 11:00 pmOrganic foods are a whole lot better for you it’s is so not a marketing ploy. Who wants to be eating pesticides or the chemical that they spray on plants? It’s a whole lot cleaner and it honestly tastes different then in organic products
Anonymous says
6th April 2013 at 9:22 pmWell actually, organic produce is still treated with pesticides, they’re just certain ones that are listed for organic use. Ask any organic farmer point blank, because they do use pesticides, but just those certain ones. I know, I’ve worked at a local produce farm for over 6 years and we only use “materials got organic use”.
Jessica says
21st April 2013 at 11:55 amSorry your wrong it is just a marketing ploy like SG said unless you grow it in your own yard there is no guarantee. Something they just put on the box same with fat free and low fat foods.
jen says
15th August 2013 at 8:28 pmProducts may use organic in their brand names and it may mean absolutely nothing, that is why you look for USDA Organic Seal on products.
Jess says
30th June 2014 at 12:37 amYes…you want to look for the USDA Certified Organic seal, to ensure that what you’re buying is organic.
Rebecca says
6th March 2013 at 2:01 pmTruvia is not very good for you — they took Stevia (a truly natural sweetener many times sweeter than sugar, no calories and no glycemic spike) and adulterated and processed it. No thank you. I will stick with my pure Stevia 🙂 Very good for you!
Jess says
30th June 2014 at 12:39 amI personally can’t stand the taste of Stevia…it’s very intense! A good rule of clean eating is that sugar can be substituted with ANY natural sweetener of your choosing. My favorite is honey, others like Agave nectar, Stevia and…I’m not sure Truvia is considered an all-natural, clean sweetener…
Rachel says
10th January 2013 at 11:23 pmYou could also try using Xylitol. It is a bit expensive and you don’t need a lot. I have started using that along with Stevia and Agave nectar. I was recently diagnosed as a pre-diabetic. Truvia and other “Natural” sweeteners are high on the glycemic index which will affect your insulin/glucose levels. Just thought I would share.
Sheila Pomaranski says
24th January 2013 at 2:05 amAnother all-natural fruit sweetener that can be substituted in any recipe is BSweet. It is made from the Acai Berry and Kiwi Fruit. It is safe for diabetics and children and will not elevate blood sugar levels. The safest, natural sweetener around. I substitute it for any recipe that calls for sugar (and in lesser quantity). Healthy, delicious and I feel good about serving it to my family. You can check it out at http://www.4apurpose.bfreesystem.com.
Ashley says
14th March 2013 at 3:27 amPlease take caution with the Agave. It’s quite processed and can make one insulin resistant even though it doesn’t raise blood sugar. Check out the article on MarksDailyApple
Lauren says
20th January 2015 at 12:43 amSeriously? I better watch out then…
Nina says
19th March 2013 at 10:24 pmdoes stevia have a gly index?
Kelly says
2nd April 2013 at 8:50 pmI would be careful with the Xylitol also…my sis-in-law is a vet and she sees Xylitol issues with dogs. It is very toxic to dogs and is believed to cause cancer in them as well. Makes me wonder what it does to humans.
Chocolate-Covered Katie says
2nd April 2013 at 8:56 pmlol but chocolate is toxic to dogs as well. People and dogs are different ;).
Carla says
25th August 2013 at 6:44 pmOnly some dogs…
Kim says
19th July 2013 at 8:38 pmXylitol doesn’t affect glucose levels in people (but too much of anything can be bad), but when any amount is ingested by dogs, it causes a surge in insulin, resulting in very low blood sugar. At higher doses, xylitol is toxic to the canine liver.
Andrea says
9th August 2013 at 9:12 amOh my! I’m more confused now then ever… I have agave, NuStevia, Stevia, coconut sugar, maple syrup, honey, splenda, and I can get anything else… I have chronic medication resistant migraines (I’m 29 and can’t work because they are so bad… not the life I had intended, anyway…) I’m trying to work on eating more naturally (it has not helped, but I keep hoping!!) What sugar would you recommend?
Love the blog Katie! And Love reading everyone’s tips and comments. Thanks so much.
MamaNut says
29th November 2013 at 5:01 pmAndrea – Sorry, but my Fiance is the same way. (Completely unrelated, I know). I didn’t know if you’d found anything that helps? He’s had his for about 10 years now. :/
We’ve tried a lot of the no sugar/caffeine/etc diets but he’s a lot harder to get to stick to a healthy diet. Btw- sometimes he’ll eat something high in electrolytes and it will lessen his headache. Didn’t know if you’d ever tried it.
Andrea says
5th December 2013 at 6:19 pmNot really, mama. I tried gluten and dairy free for about a year, but it didn’t help. I have been battling this since I was 15 with increasing severity. I see a pain specialist. And lately eating balanced and drinking tons of water has helped. I’m still writing this with a wet wash cloth forehead in a cave, though. 🙁 thanks for the tip on the electrolytes! Don’t give up. Migraine.com has been a Godsend. Best of luck! And keep taking care of you, by having fun making all Katie’s treats! Hugs!
Karen says
7th December 2013 at 6:27 amAndrea and MamaNut,
My experience is that when I eat grain-free, dairy-free, corn-free, soy-free, broccoli-free, I can think quickly and retain information. When I modify my diet to eat “gluten-free” instead of grain-free, with everything else being the same, my brain goes off-line for about four days. You might try eating primarily vegetables, a handful of nuts, 1 or 2 pieces of fruit, and lean meat (absolutely no grains, including corn) and see how you/your boyfriend feels after one week on this diet. It has been a long, hard road for me, and occasionally I fall off the wagon and eat store-bought truffles — and I am useless for four days — but now that I have found Katie’s recipes, I think I can stay on the wagon and smile!
P.S. Quinoa is not a grain, but my body acts as though it is. I believe it is called a gluten “cross-reactive”. You might want to make sure that you are avoiding all cross-reactives. Wishing you relief.
Susan says
28th August 2014 at 5:35 amHello – although it’s a little strange that my interest in a healthy chocolate fudge ball recipe (thank you, Katie!) has turned into a migraine treatment suggestion, I felt the need to respond.
My father suffered terribly with migraines for many years and tried several different treatments, with little success – however, he finally found a “cure” in the very simple form of Ubiquinol (CoQ10) and Magnesium supplements, and he truly never had another migraine again.
Please take the time to read and do your own research – Dr. Mercola has written a very comprehensive article, that explains the benefits of Ubiquinol and Magnesium:
http://articles.mercola.com/sites/articles/archive/2012/12/24/food-allergies-trigger-migraines.aspx
I hope this information helps you, as it did my father.
Carlene says
4th November 2014 at 8:48 amMy friend and i have found a diet that works. It’s called don’t laugh ,this is for real. It’s called The Food Lovers Diet. I’t really works. The sugar they suggest is cane juice,which is a fancy name for raw natural sugar. It burns slower through your system so your glycemic levels don’t spike. Well i know the diet works and you eat all the foods you like,made a little different and the foods are good. Lately i have been hearing sugar is sugar no matter what kind ,now i don’t think i’ts all about the raw sugar alone, there is a start out 10 minute or so excersize and eating the foods as the diet calls for ,all together thats what makes this diet work. It’s on the web thefoodloversdiet.com it is a very good program. and as for sugar to much of anything is just that ,to much. I hope this helps. Happy eating,believe me eating you will and you won’t be hungry believe me!
Alicia says
14th December 2013 at 4:40 amAndrea,
This is the first time I have ever left a comment on anything, but your dire situation is just the same as mine was for most of my (long) life. Like you, I also changed my eating to healthy, organic, whole foods, was vegan for years and macrobiotic, etc. for years. I am finally headache-free after my neurologist started botox treatments for migraines. I know people do not like the idea of botox injections, but as you know, there is not much of a life when you experience serious pain most, if not all the time. This has been the best thing I ever did and the doctor says that about 95% of his patients are experiencing the same great results that I am. I hope that you see this post or that you have found a treatment for your headaches. I still am careful about anything that I consume, whether topically or internally, as even healthy, organic things can trigger headaches and neck pain for me, but never do I have the level of pain that I had for most of my life. I know it is the result of the Botox because I went a few weeks past the 90 day treatment cycle and I started getting the pain back. I wish you the best!
steph says
16th March 2014 at 6:14 amdo you have plants in your where you sleep? Try getting them out of your house your migranes will go away
Greg says
28th March 2015 at 3:34 amI too suffered from drug resistant migraines but finally discovered by accident that the analgesic methadone completely stopped my migraine headaches after stabilizing on a dose of 80mg/day administered in divided doses. I hope it works for you.
Lori says
6th August 2015 at 5:11 amGood thing this recipe isn’t for dogs then 🙂
I did get really confused about the migraine talk though…
Anonymous says
19th February 2013 at 2:06 amI made this recipe as posted and loved it. I used the whole can of coconut milk, liquid at the bottom included. It wasn’t as thick as it could be most likely because of using the liquid. Then I thought, what if I were to add some instant pudding to this mixture. Instant pudding gets thick. So I added to the regular recipe for the chocolate mousse, half a package of instant sugar free banana cream pudding. OMG… it is SO thick, creamy and delicious. Who wouldn’t love chocolate and banana? Next time I’m going to use sugar free cheesecake flavored pudding mix. What a great dessert when I need something for my sweet tooth!
Rebecca says
6th March 2013 at 2:04 pmThe only problem is that the recipe as stated above, in its original form, is healthy, with healthy fats. The pudding mixes are not so healthy, especially the sugar-free kind… which means most of the time they added aspartame or splenda or acesulfame K… so as long as you are aware of that, then it is your choice. It sort of defeats the purpose of making a healthy dessert, though 🙂
Jen says
7th March 2013 at 7:27 pmUnfortunately, you just took a great sweet healthy recipe and made it not so. I think that defeats the whole purpose of the post. 🙂
I was also curious if honey could be switched out for the sugar? Thank you!
Anonymous says
24th May 2013 at 3:33 amI love how others like to critique when someone chooses to change a recipe. I say go for it, change it however you want, it’s your decision!!! 🙂
Laura says
11th January 2014 at 10:01 pmI agree with Annon. If you change the recipe and are happy to it, wonderful to you! If someone wants to critique your change, do so in a positive way, not in a ‘we know better than you’ way. Many need to return to k-5 and revisit manners and politeness.
Maria says
19th May 2015 at 9:08 pmHi! If you want to leave or the chocolate, you can also flavor with cinnamon or a few drops of any essential oil you might like such as peppermint, almond, etc.
Maria says
19th May 2015 at 9:10 pmHi! If you want to leave or the chocolate, you can also flavor with cinnamon or a few drops of any essential oil you might like such as peppermint, almond, etc. Mashed banana is also awesome!
Erin says
9th June 2012 at 6:22 pmHi Amy. I too suffer from migraines, although my have improved dramatically after changing jobs and cutting out all alcohol completely. I do get one every once in awhile though. I am a sugarholic, and I’m trying to change. I’d love for you to share what you mean by “clean eating?”
Jana Maxwell says
8th July 2012 at 8:08 pmHi Erin,
I had a similar questions, and this is a link with some helpful info. regarding clean eating.
http://www.thegraciouspantry.com/what-is-clean-eating/
Lisa Baarns says
20th August 2012 at 3:16 amFor a great detox, clean eating plan, watch this for an overview and contact me for further info. This has helped many people beat migraines, drop or reduce meds of various types, lose weight if needed, have more energy and feel great! Also, some migraines are hormonally based. I have great info on that as well and am happy to share.
http://youtu.be/Lgxen4H5CzI
818.903.0087
Brandi says
18th September 2012 at 5:57 pmLook into the book, The Eat Clean Diet by Tosca Reno. There’s a great recipe book that goes along with it too. As far as I know, she’s the one who coined the term “clean eating”. She is associated with Oxygen Magazine, which also lives by clean eating 🙂
Heather says
22nd September 2012 at 2:26 amAmy, Have you tried Carob yet? It tastes a little bit different but simular to Chocolate. It’s very yummy!!!
kelly says
12th October 2012 at 3:48 amWhere can you get carob anything? My mom use to buy carob chips when i was little. Would love to know so i can make this with carob?
Molly Livingston says
25th February 2014 at 10:27 pmHi Kelly!
I’ve found Carob Chips (Sunspire brand) at the Rainbow Blossom near my house, but I bet you can find them at any health food store. I hope this helps!
celeste says
21st October 2012 at 6:04 pmohhhhhh carob!! <3 do you think theres any possibility of substituting the coconut milk with coconut water & maybe chocolate almond milk with stevia? if so, this would be a completely anti-guilt recipe that i could absolutely live on. ok, maybe with some wine too!
Lena says
3rd January 2013 at 4:53 pmSorry, you need the fat from the top of the coconut milk, so it won’t work with any other “milk” 🙁
Ana says
20th May 2015 at 11:12 amWine is not very good for you sad to say and If you are trying to “clean eat” or try anti guilt recipes it won’t be good to have wine.
Jenny says
25th January 2013 at 2:56 amIf not chocolate why not add coconut essence and top it with toasted coconut. Or peanut butter and praline.
Marilyn Eisbrouch says
15th February 2013 at 7:18 amAmy, try substituting carob powder for the chocolate. It’s an even swap for cocoa powder and you can look online to find the equivalents for baking choc, etc.
Nina says
19th March 2013 at 10:26 pmwhite chocolate has sugar in it
Mary says
26th August 2013 at 9:00 pmWow. You DO realize your at a site called CHOCOLATEcoveredkatie right? Also, no one cares about you stupid story about “how you stopped getting headaches from not eating chocolate yay me”. Good day.
Andrea says
5th December 2013 at 6:51 pmTo Mary (and similarly angry posters),
It is my sincere hope that you were addressing the solicitous poster, and not the people (myself included, though further down) who are just discussing their experience with health issues and looking for answers. I too, have felt it necessary to snap at someone selling something on here. I know the irritation, and the feeling that I must say something to protect our wonderful Katie, because she’s too nice to do it herself. I later realized that Katie wasn’t just too polite to rudely call out one of her own members, (which is true,) but that isnt giving her enough credit. She’s a smart savvy buisness woman. Katie probably does not feel threatened when a person here or there spams her wall. If she was concerned about it, she could take down the post.
If you were just trying to rain on someone else’s day, someone else who clearly has had plenty of rain (migraines suck.) Then you should be ashamed of yourself.
Katie encourages a place for kind, fun, thoughtful interaction on a wide array of topics. From now on, let’s take our cues from her.
Andrea Wellman
Asgardian princess says
12th April 2016 at 10:45 amI agree with you…I just learned a TON about migraines whilst looking at a delicious recipe from my favorite chocolate covered girlfriend. I hate conflict and it always maked me sick physically, leading to my illnesses. I believe if people could just show kindness and empathy to each other, a lot of sicknesses would go away and we could ALL enjoy the yummy foods Katie posts for us here. Food should make us happy and not sick. Fighting makes us sick. Well my two cents.
5/5
5/5
Joyce says
23rd October 2014 at 6:56 amPalm sugar, also known as coconut sugar, is an excellent substitute for white sugar of any kind; it actually has life-enhancing minerals in it, and comes from the coconut palm “as is,” so to speak. I use it in all my baked goods; if I want the sugar to be finer-grained, I put it in my blender (a Magic Bullet grinder works fantastically for this) and whirl it for just a few seconds. The sugar has a wonderful taste compared to white sugar, and does a world of good. It’s still sugar, but it doesn’t spike insulin, which is why I use it.
Zory says
12th April 2018 at 1:39 pmTry carob! I don’t eat chocolate either. I also noticed l stopped craving chocolate after changing to a healthier diet. I sub carob powder for cacao in the recipes.
Maria @ Beautiful Busy Bee says
16th January 2012 at 3:29 pmA cupcake WITH frosting, But if I call this mousse, I could totally eat more than one shot of it. 🙂
Ali @ Peaches and Football says
16th January 2012 at 3:44 pmMmm tough choice. If the cupcake was moist and delicious and there was ample frosting, then I think I do generally prefer a cupcake WITH frosting (why settle for one if you can have both!). Often the cake is too dry or not flavorful or the frosting is sickly sweet and slightly crunchy.
This looks delicious. I love the fact that it’s made without tofu too. Yay!! Gotta try!
Tricia says
16th January 2012 at 3:51 pmAh! That looks sooo good! I have to make that!
Renee says
16th January 2012 at 3:57 pmI am an eat-the-frosting-give-someone-else-the-cake kinda girl, so a frosting shot is genius! Do you think a lite coconut milk would work for this?
Chocolate-Covered Katie says
16th January 2012 at 5:16 pmProbably not… but it could make a yummy drink, maybe…
Jessica says
31st January 2012 at 9:24 pmI just tried this with a lite coconut milk and it did not get anywhere near thick enough. I’m going to use it as a fruit dip though. Also, I thought if maybe I added powdered sugar as my sweetener it would help thicken it up a bit (I originally added 2 tablespoons sugar and then went back and added 2 tablespoons powdered sugar). It helped a little but I didn’t want to add too much for fear of it being WAY too sweet.
Virginia says
16th January 2012 at 3:58 pmUm, yes please! Sounds so good! I think we’ll try it tomorrow!
Janet Rudolph @ DyingforChocolate says
16th January 2012 at 4:05 pmNow here’s something I can really get behind, because isn’t it all about the frosting, any way? Great post and photos!
Stephanie says
16th January 2012 at 4:07 pmYou are my hero.
J says
16th January 2012 at 4:11 pmCan you taste the coconut in this? I’m a little coconut~ed out but this looks yummy!
Chocolate-Covered Katie says
16th January 2012 at 5:16 pmI can’t at all… but then again, I am a coconut lover so I might be biased.
Paula says
16th January 2012 at 4:15 pmWhen do I add the vanilla? Thanks!
Chocolate-Covered Katie says
16th January 2012 at 5:17 pmOops! Edited it into the post :). Add it with the cocoa.
[email protected] says
16th January 2012 at 4:19 pmOMG…I am drooling!!! I can’t wait to try this!! It will give me a good excuse to try out the whipped coconut milk…I’ve been wanting to try that for weeks now! I saw your link on Family Fresh Cooking’s facebook.
Mai says
16th January 2012 at 4:21 pmThis looks fantastic. But I’d pick cupcake…sometimes I scrape some of the frosting off haha.
Qi Ting @ A Dessert Diet says
16th January 2012 at 4:32 pmCUPCAKE! I never make frosting for my cupcakes; frosting aren’t usually my thing but these are much healthier so I’ll probably try it! 😀
Brittany *Sparkles* says
16th January 2012 at 4:33 pmI usually scrape the fake sugar-y frosting off my cupcakes.. don’t love it, but I LOVE chocolate mousse!
Kelly @ Foodie Fiasco says
16th January 2012 at 4:40 pmYou are a genius. Frosting shots?!?!?!?
Oh, and can you use light coconut milk? Thanks!
Chocolate-Covered Katie says
17th January 2012 at 1:57 amI doubt it.
Grace says
22nd May 2012 at 3:02 amdon’t use light coconut milk! I tried it and it turned out completely runny.
JL says
2nd August 2018 at 2:39 pmJust made this WITH coconut creme (which I had to search out) and it is WAY too liquid to even consider as a frosting ☹️ So disappointing.
Jason Sanford says
2nd August 2018 at 2:42 pmHmm, sounds like you definitely got one of the “bad cans” she mentioned, as I’ve made this and similar coconut whipped cream recipes hundreds of times and every now and then you do get a bad can. How thick was the cream when you started?
auntiecarole says
16th January 2012 at 4:45 pmI love chocolate cupcakes—will try your recipe for the frosting. It may change my mind!
Would you be able to install a “print” button on your recipes? I have quite a few I’d like to try, but don’t necessarily want the whole post printed. Thanks alot!
Chocolate-Covered Katie says
17th January 2012 at 1:58 amIt’s on my to-do list! Right now, though, my BIG concern is trying to fix my site… people are telling me they keep getting error messages on posts that DO exist. So unfortunately, that’s taking up the bulk of my time right now. But hopefully I can figure that out soon so I can move on to more fun things… like installing a “print” widget :).
Cheryl Z. says
19th March 2014 at 5:17 pmSomething I lik to do when I find a recipe I like, is I copy it and paste it onto a Word document, then I can save it and print it whenever I want. And that way, I can give it to my friends when they request it because that ALWAYS happens with Katie’s recipes!!
Good luck! Cheryl 🙂
Jess says
30th June 2014 at 12:52 amYou can take a screen shot of just a selected area of your screen and then print that picture. On a mac, you hold shift+apple and crosshairs appear- you then drag the crosshairs over the area you want (just the recipe) and release the buttons. The image will save to your desktop. Double click the image to open it and hit apple+ P- to print it. If you’re on a PC- just google how to do a screen shot.
Aja says
16th January 2012 at 4:47 pmThat looks amazing. Now I need to buy some coconut milk. I’m not a big fan of frosting but I could go for this!
Anna @ The Guiltless Life says
16th January 2012 at 4:50 pmOoh these look good. Taste and texture wise yes, I prefer frosting, but it’s always made me feel so gross with its high sugar and fat content. I am sure this recipe would remedy that problem pretty well!
Sarah @ blueeyedbarbie.blogspot.com says
16th January 2012 at 4:51 pmFrosting all the way! Its my weakness.
Jen E says
16th January 2012 at 5:04 pmOh I wish there was a sub for coconut milk, I can’t stand anything coconut lol
Melissa says
14th January 2013 at 10:17 pmJen – I really dislike coconut as well. I’ve made the non-chocolate version of this, just to see how it would taste, and I was thrilled that I didn’t taste coconut at all. Give it a try!
Jen E says
17th January 2013 at 4:55 amOh thank you Melissa! I will definitely try it thanks for letting me know 🙂
Joyce says
23rd October 2014 at 7:05 amMelissa is right, Jen–there’s no coconut taste in coconut milk. I use it to make truly fabulous mac and cheese (my son was allergic to dairy all his short life, so I had to find a sub for his favorite foods), and my mother was then alright with eating Dad’s (also favorite) version of “m&c,” as she called it. Dad used coconut milk once I had him taste my M&C.
Jen E says
23rd October 2014 at 3:00 pmI have found Joyce it depends on the brand. There is one at walmart I buy called dragon something and so far that is the only one I can eat. They are always out of it though. Chocolate seems to hide the coconut taste pretty well with it too. Though I can’t eat it plain lol.
Kathy says
16th January 2012 at 5:04 pmI’d rather have the chocolate frosting!
It looks so decadent & delicious! I need more friends (= more birthdays = more chances to bake = cake = using this frosting 😉
How much dry sweetner did you use, by the way?
http://daily-iPhoneography.com
Chocolate-Covered Katie says
17th January 2012 at 2:00 amI actually ate it plain… I know I’m weird! But maybe start out with 1-2 T sugar or 1 packet stevia… you can always add more if it’s not enough :).
Anonymous says
17th April 2013 at 4:07 pmI ended up using 5 packets of Stevia to get it sweet tasting. Otherwise it wasn’t sweet at all and kinda bitter.
Rebecca @ Naturally Healthy and Gorgeous says
16th January 2012 at 5:04 pmThat looks divine!
Kathleen says
16th January 2012 at 5:07 pmFROSTING!!!! It’s the best part! 😀
PBnJ Fam says
16th January 2012 at 5:17 pmhmmm.. I would say frosting. I can’t eat a cupcake WITHOUT frosting… but I can most definitely eat frosting without a cupcake ;0) I guess this is anonymous so I can say this without feeling too embarrassed… I usually have a tub of frosting (actually ever since your GENIUS coconut milk frosting recipe – I have had a tupperware of that) in my fridge at any given moment reserved just for unadulterated frosting consumption… and now… CHOCOLATE!!!! THankyouThankyouThankyou!!
Chocolate-Covered Katie says
17th January 2012 at 2:05 amLOL glad I’m not the only one. I always have an open can of coconut milk sitting in my fridge, open for easy access :). I rarely ever bother to put it on top of anything.
Jennifer @ Peanut Butter and Peppers says
16th January 2012 at 5:17 pmO.M.G.! Are your kiding? Would low fat coconut milk work? I need to do this, as soon as I get home. This is unbelieveable! I am making frosting with this. If you frost a cupcake, should I refridgerate it or can it stay out? I’m so excited to try this!
Chocolate-Covered Katie says
17th January 2012 at 2:05 amI don’t think low-fat will work.
Denise says
30th March 2012 at 1:39 amI can tell you…lite does NOT work. : ( Is there anything magical about the can being opened in the fridge? I am clumsy and cleaning a can of that off of a shelf has no appeal whatsoever!
Chocolate-Covered Katie says
30th March 2012 at 1:56 amSome cans are thick enough when you first open them. But leaving it open in the fridge allows the water to evaporate and makes it thicker.
Ashley H @ southern purple vegan says
16th January 2012 at 5:37 pmYay a frosting shot yummy! I am going to make this today ; I have a whole carton of coconut milk that needs to be used up. This has been pinned on my pinterest board.
Chocolate-Covered Katie says
17th January 2012 at 2:06 amI don’t think a carton will work. It needs to be the full-fat canned stuff :).
Maria says
16th January 2012 at 5:38 pmSo fun! Love these!
lucy says
16th January 2012 at 5:44 pmi just died a little. I love frosting and need to make this asap 🙂 btw you recipies are just simply lovely!
Ann says
16th January 2012 at 5:50 pmKatie
I love the sweet frosting against the cake, but too many frostings are too sweet and piled too high. I am definitely trying this recipe though as it sounds delish–lightly sweetened with stevia (as I am on an acd diet I have really changed my taste for sweets!).
My kids, however, have always been in the lick-all-the-colored-super-sweetened-hydrogenated-oil off the top of cupcakes and then throw out the cake school (they especially love the doughy pasty store-bought sugar cookies with seasonal frosting that are always greeting us in the grocery store entry way). A cup of frosting would be their idea of heaven.
Love love love your recipes
Ann
Chocolate-Covered Katie says
17th January 2012 at 2:07 amOh do try it with just a little stevia! It tastes so good just barely sweetened– it’s like rich, bittersweet mousse :).
Michaela says
16th January 2012 at 6:20 pmFROSTING! so I must say I actually like to combine both (with more frosting than cupcake ;)).
I love you and your recipes so much, you have no idea. And I am glad your blog is working again!
DawnW says
16th January 2012 at 6:36 pmLooks so good,but I don’t like coconut.Can another ingredient be used instead of coconut milk?
Chocolate-Covered Katie says
17th January 2012 at 2:07 amI don’t know of any.
Lauren says
17th January 2012 at 10:00 pmMaybe a can of evaporated milk…if you aren’t vegan that is…of course I really don’t know what I’m talking about but it seems like it might match consistency 🙂
Sarah says
16th January 2012 at 6:42 pmI’m dying right now. Frosting is my favorite part of any cake or cupcake. I must try this! Anything to get me away from those delectible frosting tub…
Katie @ Peace Love & Oats says
16th January 2012 at 6:47 pmOH. MY. GOD. Will you marry me? Okay, I’m not gay, but still. Frosting is literally my favorite food in the whole world. I LOVE IT. Hahaha This is fantastic! And I prefer cake actually, over cupcakes or just frosting, because typically it has layers and thus a more even frosting to cake ratio. Yes, I think about frosting too much.
Nicole says
16th January 2012 at 7:03 pmI love your style! You have some amazing recipes. Check out my site that was recently launched.
I do healthful cooking as well. Maybe we can team up on something. Again, great job. Excited to make those decadent looking frosting shots.
Kirsten says
16th January 2012 at 7:11 pmARE YOU KIDDING ME?? These….look amazing. I just started using coconut whipped cream, I wrote a post about cleaning up whipped topping (yuck) and using natural alternatives. These look simply amazing and thank you so much for all you do!!! I’m not big on the dessert front so I have been telling everyone about your recipes! Thank you!
Dena @ 40 Fit in the Mitt says
16th January 2012 at 7:17 pmthis is a must make recipe! thanks for another winner
Xina says
16th January 2012 at 7:27 pmLooking forward to trying this.
Any chance you might make it easier to print your recipes out? That would be helpful.
Also, I would love a recipe for healthy ice cream. Hint hint. 🙂
Chocolate-Covered Katie says
17th January 2012 at 2:08 amIt’s on my to-do list! Right now, my BIG concern is trying to fix my site… people are telling me they keep getting error messages on posts that DO exist. So unfortunately, that’s taking up the bulk of my time right now. But hopefully I can figure that out soon so I can move on to more fun things… like installing a “print” widget .
Rebecca says
16th January 2012 at 8:12 pmLooks luscious! I only have low-fat coconut milk in the house. Will that work or does it have to be full fat?
Chocolate-Covered Katie says
17th January 2012 at 2:09 amI think it has to be full-fat.
[email protected] says
16th January 2012 at 3:29 pmThe only thing I have to say is that you are an angel sent to the chocoholics! 🙂
Gabby says
16th January 2012 at 8:50 pmHaha I get that all the time! People will hear me talk about some chocolate thing I made and go “wait! you eat CHOCOLATE?? is that vegan??”
And then there’s my aunt who asks EVERY SINGLE TIME I see her, “But…you don’t eat pasta do you? Or bread?” (Umm yes I do…last time I checked most pasta and bread doesn’t have milk and eggs in it…)
Chocolate-Covered Katie says
17th January 2012 at 2:11 amLOL! That’s my grandma, too! She was all worried, and said, “Can you still eat carbs?”
I was like, “No worries, Grandma… a vegan diet is pretty much ALL carbs!” 😉
Charlene says
30th June 2013 at 5:53 amJust wanted to let you know that many brands of dark chocolate are NOT vegan. (Obviously, milk chocolate is not vegan.) But also, cheaper dark chocolate often contains milk products. Check the ingredients list of the chocolate you buy to be sure it’s vegan, if that is a concern. For example, Dove dark chocolate contains milk fat, but Endangered Species dark chocolate is vegan.
Anna @ Food Fitness Frolicking says
16th January 2012 at 3:53 pmOHMYGOODNESS. Who knew coconut milk could make such a delicious treat?
If using sugar, how much would you recommend I start with?
Kayleigh says
16th January 2012 at 4:33 pmI second this idea! Coconut milk as a vegan frosting is absolutely genius! Great tip, thank you Katie!
Chocolate-Covered Katie says
16th January 2012 at 5:15 pmHmmm, it depends on your level of sweet tooth… if you want a bittersweet mousse or super-sweet one. I’d start with less and taste-test as you go. You can always add more, but it’s harder to take some away :).
Anonymous says
15th March 2012 at 3:20 pmcan you use anything other than coconut milk
Anonymous says
24th January 2013 at 12:15 pmNo you need the fat from the coconut milk.
Anonymous says
8th March 2013 at 7:31 pmSomeone might try cutting this coconut milk with some avocado in a high speed blender. It’s creamy and an emulsifier and used in a lot of Vegan recipes — I’ve been experimenting because it seems healthier than canned coconut milk fat.
If you have success, please let us know.
Ruby says
8th April 2015 at 4:10 amthis is 2 years late, but I’ll say here that I made this with almost 50/50 avocado and coconut cream, sweetened just with dates. it was incredible!!! great as a frosting on black bean brownies! firms right up when chilled. it even freezes well, although there is a really slight hint of the flavour of cooked avocado for some reason! My guess is that the cell walls break down in similar ways when avocado is cooked or frozen. it’s imperceptible when there are other flavours there though and the texture is fine.
Melissa says
16th January 2012 at 3:59 pmThat looks like heaven! I’d much rather have a shot of frosting than anything else!!! I’m a frosting girl all the way. Really, the cake is just an excuse to get some frosting into me! 😉
Lauren @ What Lauren Likes says
16th January 2012 at 4:08 pmI prefer the cupcake, but if the frosting is good….watch out! 🙂
Rande @ The Vegetable Centric Kitchen says
16th January 2012 at 4:13 pmFrosting. Always.
Anonymous says
16th January 2012 at 9:16 pmThat looks amazing. I can’t wait to make that. Do you know how much this yields?
Chocolate-Covered Katie says
17th January 2012 at 2:11 amMaybe a little over a cup? I didn’t actually measure it.
Char @ www.charskitchen.ca says
16th January 2012 at 9:39 pmtruthfully can’t say I’ve ever been bummed out by a cupcake underneath frosting, but these look delicious! 😉
Mallory @ Have Your Cake and Eat It says
16th January 2012 at 4:43 pmlooks amazing katie!!!
Mariel says
16th January 2012 at 9:45 pmwoahh! this thickens up so well!
Anonymous says
29th July 2012 at 5:15 pmHow did you get it to thicken? What brand coconut milk did you use? I’ve tried this twice using different kinds of milk but both have ended up runny.
Liz says
11th August 2012 at 10:07 pmCheck the ingredients on your coconut milk – some of the imported ones have additional ingredients (other than coconut, water and guar gum – which is in all of them) to keep the fat from solidifying. Also, if it’s hot in your kitchen (or store) the fat will melt into the liquid and you won’t get that solid mass on top that you need for this to work. Thai Kitchen just has 3 ingredients and is great for making thick whipped goodness. So is this brand that comes in a green can and has a name like nature or forest or rain forest or something. oh, and make sure you’re not using coconut cream – that’s also liquidy and runny – and has added sugar!
Hope this helps!
Stephanie says
12th October 2013 at 1:05 amI buy a Thai brand (not sure of the name offhand) that is just coconut and water. I’ve seen more than one brand without guar gum.
bitt says
16th January 2012 at 9:55 pmMmm I personally love the balance of cake to frosting, but yours seems so mousse-like that I think I’d like it. Some frostings are so sickeningly sweet they give me a headache.
I would argue that most chocolate that is dark is vegan, provided there was no slave labor involved. If so, a human suffered which is certainly not vegan (humans are animals too!). So,I would argue fair-trade chocolate is vegan. I know some vegans who won’t eat any chocolate for fear it may have been made by slave labor.
Chocolate-Covered Katie says
17th January 2012 at 2:15 amTo be honest, I didn’t know much about slave-labor chocolate until just a few months ago. It’s so hard to keep up with everything… there’s so much exploitation in this world. I just learned, for example, that Hersheys uses slave labor for their chocolate. Someone just told me this yesterday, so I haven’t even had a chance to look into it.
I completely agree with you. Humans are animals too, and we need to try to extend our compassion towards ALL creatures’ well-being. (I’m really glad you brought the Bob’s thing to my attention a few months ago, too.)
Heather @ Run Eat Play says
16th January 2012 at 10:23 pmCan I pay you to come be my personal dessert chef? These look Amazing!!
Chocolate-Covered Katie says
17th January 2012 at 2:15 amPay me in chocolate? 😉
Gina @ Running to the Kitchen says
16th January 2012 at 10:23 pmThose shots are gorgeous! The thought of shots makes me cringe (ever since bday #21 ;)), but these are ones I could definitely handle!
Sindy says
16th January 2012 at 10:27 pmNext time I go to the store I’ll totally buy some coconut milk. The only thing is where I live coconut milk is sold in little glass bottles so I’m not sure if it will work for me, maybe if I put it in a glass and let in the fridge it may get thick.
Also, could someone tell me how much coconut milk usally cames in a can? This way I can buy the correct amount for the recipe.
Thanks in advance.
Chocolate-Covered Katie says
17th January 2012 at 2:15 amI use a 15-oz can. 🙂
katia says
16th January 2012 at 10:35 pmI like the cake part, i usually go around the frosting because it’s much too sugary and buttery D: (ew) but this might just might change my mind, since I won’t feel like I’m eating straight sugar and butter! This is a must-try!
Caroline says
16th January 2012 at 10:42 pmHey Katie, love the blog! I was wondering of the fat content of the coconut milk mattered? Like could I use fat free? Thanks!
Chocolate-Covered Katie says
17th January 2012 at 2:16 amNo, you need to use full-fat canned.
Holly - InspirationBeauty says
17th January 2012 at 10:16 amYes I’ve tried leaving a Reduced Fat can uncovered in the fridge and it remains watery
anonymous says
7th August 2014 at 5:54 pmomg. how many times does this question have to be answered? read the comment section and stop wasting my time by repeating it every 10 comments. why are you so damn lazy?
Joyce says
23rd October 2014 at 7:20 amWOW! This particular “Anonymous” seems to have some truly serious anger management issues. Perhaps you should just not read any comments on anyone’s site; this isn’t your personal site, it has nothing whatsoever to do with you, and you’re the only one “wasting” your time if that’s how angry you get at the rest of us.
Taylor says
16th January 2012 at 10:49 pmI was a little skeptical on whether or not the coconut milk would turn into a whipped mouse, but sure enough when I opened my can half of it was already thick! SO EXCITED! I ABSOLUTELY LOVED THE FINISHED PRODUCT! THANK YOU THANK YOU THANK YOU! :))))
I also dipped my strawberries and blackberries and that was the greatest combination in the world. Yum!
CoUrTnEy says
17th March 2012 at 10:27 pmOOOOOOOOOHHHHHHHHHHH!!!!!!!!! GREAT IDEA WITH THE FRUIT DIP!! ~YUM~
tammy says
18th May 2012 at 12:47 amPerfect!! I have my can opened in the fridge and I just bought two containers of strawberries. I know what my lunch tomorrow will be! LOL 🙂
Anonymous says
29th July 2012 at 5:19 pmCan you tell me what brand you used?
Albizia says
16th January 2012 at 10:53 pmThe answer depends on the quality of both the cupcake (or cake in general) and the frosting. But in the case of coconut milk based frosting, I would gladly eat the frosting without any hint of cake.
Katie says
16th January 2012 at 10:57 pmThis sounds wonderful! Just curious how much this recipe makes – wasn’t sure if the whipping adds volume. Do you think leftovers (if there are any of course) would store ok in the fridge for a few days? Thanks:)
Chocolate-Covered Katie says
17th January 2012 at 2:17 amYes, you can definitely store leftovers uncovered in the fridge for a few days. Mine is in there now :).
It makes maybe a little over a cup? Maybe a cup and a 1/2?
Julie H. of Spinach and Sprinkles says
16th January 2012 at 11:05 pmOoooooo- HECK YESSSSS!! 🙂 I neeed this NOW!