Get two new free healthy recipes each week. Sign Up

Chocolate Frosting Shots

4.98 from 48 votes

Thick, smooth, creamy, and decadently rich, these chocolate frosting shots are a chocolate lover’s dream dessert!

Fancy Mini Chocolate Desserts in a Glass

Dark chocolate frosting shots

Whip up this super easy, four ingredient recipe in under five minutes!

Use the thick chocolate frosting to top cakes, cupcakes, or brownies. Or serve in elegant glasses and eat it by the spoonful.

Oh yes, creamy chocolate frosting with nothing else to get in the way.

After all, how many times have you eaten a cupcake and thought, β€œI really wish this cupcake had less cake and more chocolate frosting”?

Also try this popular Chocolate Mug Cake

Whipped Chocolate Mousse Glasses

Enter the frosting shot.

A small shot glass is filled beyond the brim with swirls of luxuriously smooth and rich dark chocolate frosting.

And the best part?

This homemade chocolate frosting calls for just a few basic ingredients, yet party guests are always impressed at the recipe.

The chocolate frosting shots are equally beautiful and delicious.

Chocolate Covered Katie Frosting Shots

Chocolate dessert recipe video

Above – watch the step by step video how to make chocolate frosting shots

In the months since I first made this recipe, vegans, non vegans, healthy eaters, and people who are used to traditional desserts have all gone completely wild for the easy-to-make, smooth and rich chocolate frosting.

It is highly recommended!

Chocolate Frosting Shot Glasses

Ways to use this chocolate frosting

Vegan Brownies

Keto Cake

Black Bean Brownies

Healthy Chocolate Chip Cookies

Vegan Chocolate Cake

Protein Brownies

Vegan Coconut Milk Frosting Ingredients

Chocolate frosting shot ingredients

Coconut Milk: Look for full fat coconut milk, not lite coconut milk. Refrigerated coconutmilk beverage will also not work here. It must be the canned type.

Cocoa Powder: Your chocolate mousse shots will be as good as your cocoa powder, so choose a high quality brand if you can. For best chocolatey flavor, I like to use a fourth cup of regular unsweetened cocoa powder and one tablespoon of Dutch cocoa to make up the five tablespoons called for in the recipe. Raw cacao powder also works.

Pure Vanilla Extract: It is important to use pure vanilla here. Do not buy imitation vanilla, which has an artificial aftertaste. You can substitute the seeds of one vanilla bean or one teaspoon of vanilla bean paste if desired.

Sweetener: The chocolate frosting shots will be thickest with either powdered sugar or powdered no sugar sweetener. If you do not mind a result that is not quite as thick and fluffy, you may also use stevia, pure maple syrup, honey, or agave.

The easy chocolate dessert recipe can be raw, keto, paleo, soy free, dairy free, gluten free, egg free, tree nut free, and sugar free.

For a vanilla version, use this recipe for Coconut Whipped Cream.

Dark Chocolate Frosting Shots

How to make the fancy party dessert

Either refrigerate your coconut milk overnight, or open the can and freeze for about ten minutes. I always store a can in the fridge so the recipe is almost instant.

Once chilled, open the can and add only the thick coconut cream to a mixing bowl. Discard the coconut water or save it for a different recipe.

With either a stand mixer or hand beaters, whip the coconut cream until it is thick, smooth, and ultra fluffy.

Add the cocoa powder, sweetener, and vanilla extract.

Whip again to incorporate all of the ingredients. Stop whipping once the texture resembles chocolate mousse.

Serve in bowls, jars, or shot glasses.

If you want to be extra fancy, you can add the coconut chocolate frosting to a piping bag and pipe it out with an icing tip.

Coconut Milk Chocolate Frosting Recipe

Tips and troubleshooting

While it is rare, you may encounter a can of coconut milk that is either rock hard and chalky or watery and not firm at all.

I like to always keep two cans from different brands on hand just in case one of the cans is a dud.

If you do not own a stand mixer or hand beaters, you can technically stir everything together by hand with a lot of arm strength. The results will not be as fluffy but the taste is still rich and chocolatey.

Try the recipe as frosting for my Keto Chocolate Cake or Vegan Chocolate Cake.

Store leftovers very loosely covered in the refrigerator. This chocolate mousse frosting will get even thicker the longer it sits.

Creamy Chocolate Mousse Shots
Pin it now to save for laterPin Recipe

Chocolate Frosting Shots

Decadently rich and creamy chocolate frosting shots are a chocolate lover's dream dessert!
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 1/4 cup
5 from 48 votes


  • 1 can coconut milk or coconut cream
  • 5 tbsp cocoa powder
  • 1/2 tsp pure vanilla extract
  • sweetener of choice to taste (Use powdered sugar or sugar free powdered sweetener for thickest results)


  • Refrigerate the coconut milk can until cold. Once chilled, open the can and transfer only the creamy part to a bowl, discarding the water. Whip with beaters or a stand mixer (or a lot of arm strength and a fork) until thick and fluffy. Add the other ingredients, and whip again. Serve in bowls or glasses. Stored very loosely covered in the fridge, it will get even thicker.
    *While it's rare, you may find a can of coconut milk that is either rock hard and chalky or watery and not thick at all. I recommend keeping two cans from different brands in the refrigerator at all times just in case.
    View Nutrition Facts


Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Dessert Dips & Frostings

How to make nutella chocolate hazelnut spread

Homemade Nutella

Pumpkin Pie Dip For A Party

Pumpkin Dip

Chocolate Avocado Mousse

Avocado Chocolate Mousse

Chocolate Cream Cheese Frosting Recipe

Chocolate Cream Cheese Frosting

Lemon Mousse

Strawberry Mousse

chickpea cookie dough recipe

Healthy Chickpea Cookie Dough Dip


More About The Cookbook

Published on December 3, 2023

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. Amy says

    Hi 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

      Aww 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

        “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 πŸ˜‰

        • Sharon Grider says

          really 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

            Organic 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

            Well 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

            Sorry 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

            Products 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

            Yes…you want to look for the USDA Certified Organic seal, to ensure that what you’re buying is organic.

        • Rebecca says

          Truvia 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 πŸ™‚ Very good for you!

          • Jess says

            I 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

        You 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

          Another 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

        • Ashley says

          Please 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

        • Kelly says

          I 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.

          • Kim says

            Xylitol 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

            Oh 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

            Andrea – 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

            Not 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. πŸ™ thanks for the tip on the electrolytes! Don’t give up. has been a Godsend. Best of luck! And keep taking care of you, by having fun making all Katie’s treats! Hugs!

          • Karen says

            Andrea 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

            Hello – 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:


            I hope this information helps you, as it did my father.

          • Carlene says

            My 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 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

            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

            do you have plants in your where you sleep? Try getting them out of your house your migranes will go away

          • Greg says

            I 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

            Good thing this recipe isn’t for dogs then πŸ™‚

            I did get really confused about the migraine talk though…

      • Anonymous says

        I 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

          The 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 πŸ™‚

        • Jen says

          Unfortunately, you just took a great sweet healthy recipe and made it not so. I think that defeats the whole purpose of the post. πŸ™‚

          I was also curious if honey could be switched out for the sugar? Thank you!

        • Anonymous says

          I 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!!! πŸ™‚

        • Laura says

          I 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

        Hi! 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

          Hi! 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

      Hi 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?”

        • Lisa Baarns says

          For 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.


      • Brandi says

        Look 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 πŸ™‚

      • kelly says

        Where 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

          Hi 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

        ohhhhhh 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!

        • Ana says

          Wine 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.

    • Marilyn Eisbrouch says

      Amy, 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.

    • Mary says

      Wow. 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

        To 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

          5 stars
          I 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.

    • Joyce says

      Palm 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

      Try 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.

  2. Ali @ Peaches and Football says

    Mmm 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!

  3. Renee says

    I 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?

      • Jessica says

        I 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.

  4. auntiecarole says

    I 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

      It’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

      Something 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 πŸ™‚

    • Jess says

      You 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.

    • Melissa says

      Jen – 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!

    • Joyce says

      Melissa 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

        I 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.

  5. PBnJ Fam says

    hmmm.. 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!!

  6. Ann says

    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

  7. Michaela says

    FROSTING! 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!

  8. Sarah says

    I’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…

  9. Katie @ Peace Love & Oats says

    OH. 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.

  10. Nicole says

    I 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.

  11. Kirsten says

    ARE 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!

  12. Xina says

    Looking 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. πŸ™‚

    • Chocolate-Covered Katie says

      It’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 β€œprint” widget .

  13. Gabby says

    Haha 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…)

      • Charlene says

        Just 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.

  14. Anna @ Food Fitness Frolicking says

    OHMYGOODNESS. Who knew coconut milk could make such a delicious treat?

    If using sugar, how much would you recommend I start with?

    • Chocolate-Covered Katie says

      Hmmm, 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

          Someone 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

            this 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.

  15. Melissa says

    That 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! πŸ˜‰

    • Anonymous says

      How 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

        Check 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

          I 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.

  16. bitt says

    Mmm 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

      To 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.)

  17. Sindy says

    Next 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.

  18. katia says

    I 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!

  19. Taylor says

    I 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!

  20. Albizia says

    The 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.

  21. Katie says

    This 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:)

  22. Ashley says

    ahhh this looks beyond amazing!! Could you use alomnd milk subbed for the coconut? (that’s just what happens to be in my fridge x) i have made a bowl of frosting purely for eating-it-wiyj-a-spoon purposes so definitely frosting!! πŸ˜€

  23. Sharlee@believinginsomething says

    Oh my goodness. I only eat cake or cupcakes for the frosting. This is amazing. I can feel a little less guilty about my frosting preferences. This looks delicious. I love this site. It’s funny you bring up the vegan/chocolate thing. This summer I worked with a lady who was vegan. When she told me this my first response was, “How do you eat junk food?!!” She said she wasn’t much of a sweet tooth, but this site. Well, this site reassures me that I could someday bite the bullet should I choose. I love it!

  24. Averie @ Love Veggies and Yoga says

    It’s SO FLUFFY for just being coconut milk. Wow, that’s amazing you got that kind of height and volume from just coconut milk and that it gets even thicker you say in the fridge. I’d have thought the opposite; that it lost volume. I want to try this…they look great.

  25. Amber K says

    I think I actually have to go with cupcakes. I had gluten-free, dairy-free apple cinnamon cupcakes yesterday and they were amazing even without frosting. I think frosting is only needed if the cupcake stinks. Because the soft, chewy cupcake is where it’s at!

  26. Moni'sMeals says

    YES!! I can’t believe how cute and simple these are. All I need is some whipped topping. Thanks Katie!!

    These would go great on your homemade chocolate bars (yesterday’a post) or on any of your treats for that matter. πŸ™‚

  27. KellyB says

    When people ask about chocolate being vegan, maybe they are looking at chocolate candy bars that are made with milk?

  28. Nadiya says

    Yum I’ve got to admit it frosting is my favorite part of the cupcake. I’m wondering if it’s possible to make this with any other type of milk?

  29. Megan says

    Ok- this looks too amazing to pass up. It looks like a decadent mousse! I bet it would go well with mint or cookie crumbs!

  30. vogelstar says

    oh dear, that is exactly what I have been waiting for all my life. I think for my friends’ baby shower this weekend, I will make a big bowl of this as a dip and serve it with fruit and lady fingers – both the cookie and my own πŸ™‚

  31. Robin says

    The frosting itself looks delicious, but I wouldn’t mind a cupcake eiter.. Hmm, maybe a cupcake with double the amount of frosting that you normally get.

  32. Katie @ Nutrition in a peanut shell says

    I really hate regular frosting with a passion (i.e. Pillsburry) but these looks so lightly sweetened! I can’t really advocate taking shots of frosting though, there seems to be something so wrong with that

  33. Sabrina @ NutritiouslySweet says

    No!!! I just ran out of cocoa powder. This looks SO SO SO GOOD. It’s like an easier chocolate mousse type thing. I have to make this! Thanks Katie πŸ™‚

  34. Hira says

    Love this!
    I’d probably use this with actual cupcakes though(because somehow, I generally don’t like plain frosting.. I know, super weird!)
    Anyway, just wondering – how many ounces is that can of coconut milk? I always feel like I mess up in some recipes because the can I buy ends up way different from the original recipe! ):

  35. Zoey says

    You should make a recipe for actual shots with chocolate! Like, a tequila-chocolate shot… although that sounds gross at the moment, I’m sure you could come up with ways to make it delicious.

    I need more calorie-friendly/health-conscious ways to party πŸ˜‰

  36. Rachel says

    Hey Katie, I’d LOVE to make this (100% chocolate addict) but I don’t want to leave the milk exposed in the fridge attract bacteria? I’m quite paranoid about such things, so could you suggest another way to let the milk thicken?

      • PBnJ Fam says

        If it helps… I always keep mine covered and it gets REALLY thick… maybe not thick/voluminous enough to pipe like regular frosting but it definitely works! (I am a germ-a-phob too) :0) *but I leave the watery milk part out to help it get thick* and IF it survives more than a couple days it gets a little thinner as the days go by (with a lid on it)… but it is usually consumed quite quickly.

    • knelson says

      unless your fridge is a filthy pit and isn’t temperature contoled, it won’t collect bacteria. most bacteria doesn’t grow at that temperature, that is why we keep our food in the fridge in the first place

      • shalom says

        Bacteria does grow in the frig -hence the moldy food if left too long. It just grows a lot slower. The FDA overdoes their cautions, which is good for restaurants or if you have a compromised immune system. I doubt overnight would be a problem in most cases, but it doesn’t hurt to err on the side of caution.
        You might try straining it though linen like you would do to make Greek yogurt from regular yogurt.

        • anonymous says

          omg. do you have to be such a pain in the butt by nitpicking? stop being caught up in trivial minutiae. yes, bacterial growth is slowed, not stopped in a refrigerator. but it isn’t really the point of the comment, is it? the simple point is that it’ll be ok for for a while — especially since she’ll likely use it up in a few days by remaking the recipe.

          • shalom says

            You’re the pib I was merely point out that bacteria does grow in the fridge which was what the post was about. And it doesn’t have anything to do with the filthiness of the fridge because bacteria in in the air an lands on the food before it is covered. I wasn’t saying it wouldn’t be ok for awhile (hence my comment about the FDA overdoing their rules(.

  37. Sarah the offical CCK drooler says

    This looks great! I tried your chocolate bar recipe after i read it- It went HORRIBLY wrong! So bitter, even though i added much more sweetener than the recipe called for. I followed it exactly. I had to throw it out πŸ™ Not sure what went wrong.

  38. Tina says

    Those look amazing and I happen to have two cans of coconut milk! My hubby is lactose intolerant, so this would be great for him.

    My concern is with putting the open can in the fridge, I have heard you can get botulism from food in an open can, is that something you don’t have to worry about since it is in the fridge?

  39. LizAshlee says

    It’s my Birthday and I want it all..cupcake and frosting!! If I had to choose probably the cupcake..I luv frosting but a little goes a long way! Have a happy day!

  40. Melissa Davis says

    I love that you are saving calories by getting rid of the excess cupcake. Just eat what you love! Plus the ‘shot’ concept really adds aesthetic and makes you feel a tad classy πŸ™‚ Keep posting!


  41. Synne says

    I am just wondering what kind of cocoa powder you use, what kind of brand? I am kind of lost in alle the different ones (raw, pure, organic etc)

    • Chocolate-Covered Katie says

      Honestly, I don’t think it makes much of a difference! You can even use just regular old cocoa powder (not raw) and it’ll be fine :). I like Dagoba when I’m splurging. For the ones in the photos, I used Hersheys.

  42. Alex says

    hey katie! could you PLEASEPLEASEPLEASE do a healthy pop tart recipe? there are a few on the internet, but yours would be the best!

  43. natalie @ southern fit foodie says

    YUMMMMM those look delicious! I wish I had one right this instant!

    Your chocolate chip blondies were a big hit the other night! I used 1/2 pb and 1/2 greek yogurt (for some reason my mom doesn’t like pb – I have no idea how she lives without it), and they turned out great!

  44. Lauren says

    Um…wow…frosting is the best and worst (calorie wise) thing I love about cupcakes and you just solved all my problems with this recipe…now I can eat just frosting without gaining two dress sizes! Now I just need some cute little shot glasses like you πŸ™‚

  45. JennyBakes says

    I tries this tonight but mine didn’t get this thick. I’m going to try chilling the mixed up chocolate version against to see if it will thicken. But that made me wonder- would you try turning this into a frozen treat like ice cream? I bet it could work….

  46. Sonya says

    Just made this and it was yummy!!! It wasn’t like the crystal sugary sickening sweet kind of frosting however one could make it that way with some powdered sugar if necessary πŸ™‚

  47. Lisa says

    I just made these! Yes, even though it’s only 9am. What can I say? I’m a true chocoholic! I put my coconut milk in the fridge last night, and when I saw that it was so thick this morning I just couldn’t help but make the recipe right away.


    I will never eat regular chocolate frosting again. Now I’m off to check out your chocolate cupcake recipe, because I need something to go under all this delectable frosting ;).

  48. Lisa Wilder says

    Here’s another Lisa who made chocolate frosting at 9 am! Ha ha! I agree, this will be my chocolate frosting of choice from now on! SO SO good! I saw the suggestions for making it without chocolate as well and I may need to do that when I know my hubby will be eating. There’s something wrong with him-he doesn’t like chocolate! Weird! πŸ˜‰

      • Jaymie Miller says

        OK, I figured out what went wrong… The Thai Kitchen has guar gum in it, it is a thickening agent. I bought Goya brand (all I could find locally) and there are no gums in it. I am afraid that this brand will never work πŸ™ On a side note, I stuck the “watery mess” in the freezer, and the Kids and I enjoyed the “ice cream” a lot!

        • Drea says

          Thank you SO much for posting this! I’ve been obsessively reading all of the comments, trying to figure out if anyone else had that issue with Goya or if I just got a bad can! Now I know my next batch will be even better!

  49. Vivian K says

    Thanks for the recipe! I got one of those uncooperative cans of coconut milk that didn’t firm up all the way (Why, I wonder? Isn’t it the fat in the coconut milk that hardens? And that ought to be consistent from one can to another, right?). I went ahead and made it anyway, because I WANTED chocolate. πŸ™‚ I whipped it with my mixer, and that helped, but not enough. So I salvaged it by putting it in the freezer, stirring occasionally until thick as soft-serve icecream. Chocolate icecream folks! Just wanted to share that with you all. πŸ™‚
    P.S. Whipped this way mine came out to 2.5 cups.

    • Chocolate-Covered Katie says

      I know! It frustrates me so much. I encounter a bad can every now and then, too. Usually I’ll put 2 or 3 in the fridge (unopened) at a time, just in case. It’s just like fruit… sometimes you get a bad fruit, and you can’t always tell by looking at them! I wish things were consistent.
      But I love your ice cream idea!!

  50. Sindy says

    On my previous comment I didn’t make clear that I was talking about the chocolate frosting recipe!

    Sindy January 20, 2012 at 12:29 am
    I had the same problem, but I didn’t use stevia, I went with a dry sugar substitute (it’s supposed to be 4 times sweeter than sugar) and it’s still bitter. If anyone know how to fix it please let me know!

    On another note, my coconut milk didn’t get thick too, so I added unflavored/uncolored jello (I’m not vegan) and it did the trick, so maybe those who want to use low fat milk can do that.

  51. Tab says

    Hi, I am doing weight watchers I was wondering if you can tell me how many calories, fat, etc.
    Can’t wait to make either way. Thanks

    • Angie says

      So funny I found this. I’ve been going through some of Katie’s recipes and putting them in the recipe builder (and adjusting if necessary). I tweaked this version a bit (and I haven’t made it yet, so the sweetner may be more or less than I planned) and the entire points plus value is 12. That’s using light coconut milk, unsweetened cocoa, and a 1/2 T of white sugar. The serving size is up to you.

  52. Cathy says

    Yum yum yum. i left it covered without opening it and it was like super soft butter, still stiff but not rock solid or liquidy for that matter.

    i tried to steer the cream away as i could from the liquid, and it worked.

    i used carob powder but in the end i thought the frosting didn’t need a sweetener! but then i thought why not so i added maple syrup. i put it in puff pastry parcels, and i made them small so they annoyingly didn’t cook 100% but it worked! yum thanks!

  53. vogelstar says

    I made this today as a dip and also dolloped some on my pancakes. Very rich and luxurious tasting, a little goes a long way. It photograph’s very well.

  54. Teresa says

    I made this tonight. I split to 4 small servings. However, it is very rich! I really only wanted to eat a spoon or two of it. Tasty, but think I’d rather have it on something, than by itself.

  55. Lynne says

    Hi! Found your recipe via Pinterest, and just wanted to let you know – what you’re doing with the coconut milk when you pop it in the fridge overnight is making coconut cream. If you don’t want to wait, or if you’re worried your coconut milk might be absorbing fridge odors by leaving it uncovered overnight, you can just pop down to the supermarket and buy coconut cream; it’s usually shelved right next to the coconut milk. πŸ™‚

    • Distant Shore says

      Yes, I tried it with Trader Joe’s coconut cream (had only a tiny bit of water in the bottom), the equivalent of 2Tbsp powdered stevia (the Trader Joe’s kind that comes in packets, each equivalent in sweetness to 1 tsp sugar), 2Tbsp dark brown sugar and the recommended amount of cocoa. Worked beautifully and satisfied the craving! It’s so rich you can’t eat much (thank heavens!).

      It’s still strong enough in flavour for me, but it makes about 2 cups. You could put more cocoa in due to the larger volume (coconut cream has a higher fat % than coconut milk).

      Putting it in the freezer for a couple of hours and whisking it up makes it beautifully thick. Thanks Katie!

  56. Sherlock says

    I made this using only 1/4 cup cocoa powder. I see why stevia is the perfect sweetener here because it’s powdered. Unlike regular sugar which is grainy. Stevia dissolves easily. I used agave nectar and it worked just fine. Nice and thick, sweet and chocolate-y. As a pp mentioned, this is very rich. People…don’t forget, you’re only supposed to use the thick part of the milk. Not the water otherwise it will be runny.

  57. MrsOgg says

    Hi! I am new to your blog via pinterest. I will be trying this as soon as I can get my hands on some coconut milk. I already LOVE coconut oil and am so excited having found your blog to learn new ways to make healthier sweets. πŸ™‚

  58. Julie says

    We make a divine GF/CF hot cocoa using coconut milk coffee creamer. I may experiment to see if that gives the desired thickness. Yum!

  59. Lindsey says

    You should probably clarify that unsweetened chocolate is vegan, like the cocoa powder used here. If you buy most commercial chocolate bars or chocolate chips (especially MILK CHOCOLATE) they are definitely NOT vegan! When in doubt, read the ingredient list!

  60. Julia Slike says

    I just went Paleo and my “paleo/gym buddy” told me about your post…. LUV IT!!!!!!!!!!!! Can’t wait to try it when my 1st 30 days are up!

  61. Dana says

    Looks delicious!

    I have to say, that in general, chocolate is not vegan, it often contains milk.
    Cacao is vegan, though.

    • Chocolate-Covered Katie says

      Actually, MANY brands of chocolate chips, chocolate bars, and chocolate treats are vegan nowadays :). On my faq page I’ve listed brands I like, but if you go to a place like Whole Foods you’ll find everything from vegan chocolate-peppermint bars to chocolate-covered peanut butter cups!

  62. Shan says

    Not vegan but I LOVED this. I too found it on Pinterest. I would say, however, that it would be just as fattening as mouse made with whipping cream. Still delish though.

    • shalom says

      fat isn’t fattening, carbs are. Carbs cause an increase in insulin. Insulin pushed carbs into the cells to store it as fat and as long as insulin level remains up it won’t allow the cells to empty. If insulin goes down, the body will empty cells to burn for energy. The reason diabetics have a hard time losing weight is because the body keeps the insulin high. A high fat-high carb diet isn’t good, but a high fat-low carb diet is. Also, polyunsat fat isn’t healthy, the natural saturated fats are healthy. The man who came up with the low-fat diet said that they have always known that it wasn’t a good diet.

      • Stephanie says

        To be fair, saying this is not “fattening” is misleading. While eating healthy fat is definitely important, it is still calorie dense. If you over-do it on calories, regardless of the source, you will gain weight. There is such thing as too much of a good thing!

  63. Shana says

    Will this stay thick or does it begin to melt over time? I’m wondering if I can frost the cupcakes a day ahead of time without having a watery mess.

  64. Emily says

    O….M…..G…..this is so good!! I added a teensy bit of creme de cacao to mine and it was fantastic! Question, though. How long will this stay good in the fridge?

  65. Stefani says

    Just made your recipe. It was a hit with the kiddos! I did not refrigerate after mixing and it had the consistency somewhere between pudding and mousse. I will try refrigerating after mixing next time. I used stevia and it had the more bitter taste of dark chocolate. I then added a bit of maltitol to see how it would do. It seemed to take away the bitterness. I don’t mind the bitterness so I think I will stay with the stevia. Thanks for the wonderful recipe.

    Oh…for those wondering if you can taste the coconut…you can’t.

  66. Valerie says

    Any ideas about why mine did not thicken? I followed directions, used Thai Kitchen, even left out the water at the bottom, and beat it with a fork for 10 minutes. Chocolate soup. The flavor was fine, but soup was not my intended result.

    • Chocolate-Covered Katie says

      As I wrote in the post, some cans just don’t work. It’s like fruit… sometimes you get a fruit that’s bad, and there’s no way to tell before you buy.

      Also, when you said Thai Kitchen, did you use the organic one?

  67. Cat says

    Confused – in your list of ingredients you list dry stevia – isn’t that powdered stevia? I was just reading people’s comments whose frosting didn’t turn out because they use powdered and your comment was that powdered stevia wasn’t listed in the ingredients. Could you clarify, please.

    • Chocolate-Covered Katie says

      Hi Cat,
      Sorry for the confusion in that comment. The first commenter was referring to a different recipe (which needs liquid stevia), and the second commenter got confused and thought she was referring to this recipe. Yes, powdered stevia is what you can use for this recipe.

  68. Jackie says

    My can of coconut milk did not thicken at all. I also have it in tetra packs. Both are thin and watery. I bought a can yesterday that was another brand. Will try to today.

  69. Rachel says

    “This is from coconut milk?!”
    As my friend and I went to town on a bowl of this mousse, that was said a LOT. Along with “Rachel, I love you,” “You are amazing,” and “I could eat this every day.”
    With my lactose intolerant friend recently being put on a gluten-free, sugar-free diet, I had really wanted to give her something that wouldn’t be “good” within the dietary restrictions, but just straight-up good. And this recipe is IT. I encourage anybody, regardless of diet, to try it today. Especially if you want to be showered with so many compliments that you actually start to blush (who doesn’t want that?). The magic of getting think mousse from milk alone is enough to make a girl give it a shot, and the taste will surely guarantee repeat experiences. Also, we noticed that the flavor was taken to a whole new level with a bit of salt sprinkled on top (took it from a cocoa powder flavor to something akin to a gourmet sea salt dark chocolate bar). Thank you so much Katie for your awesome ideas and for helping me give my friend a treat that she doesn’t have to have any regrets about. Although considering we polished off the whole bowl in one night, so maybe there will be a little bit of regret…. πŸ˜‰

  70. Sharlene says

    I use Agave syrup as a sweetner. Do you think a small amount of that would work? My coconut is in the fridge, going to make it tomorrow. Thanks for thinking this up. Bound to be yummy.

  71. Susan Konold says

    I love you. I went Paleo almost a year ago. This is what I have missed. The texture was perfect, the amount of chocolaty goodness was perfect. I used a tiny bit of pure maple syrup as the sweetener. Perfect. Thank you.

  72. Kate says

    How is stevia in this? I’ve seen stevia in a lot of your recipes (I use it in my tea only)… does it taste sweet (and not bitter) in deserts?

  73. Sue Heller says

    I opened a tin of Thai Kitchen coconut milk and it’s solid on the top?????? Is it off???????????????
    Can I still use it or not????



  74. Emily says

    Hi Katie! I found you through Pinterest and am giving this recipe a shot right now! I’m using about 3 Tbsp of white sugar for sweetening. I love the coconut/chocolate taste. You have a lot of great healthy snack ideas! My husband and I started watching our calories (I’m his moral support, so I am watching mine, too). I wanted to read about your switch to veganism, but it tells me I 404’d it. : /

    Anyway, I didn’t know what you were talking about as far as the water goes – I had my coconut milk in the can – until I dumped it in a mixing bowl. Next time I’ll be more careful so it’s thicker. πŸ™‚

    Your site is awesome!

  75. Janie says

    Katie! THANK YOU for your recipes! I tried the chocolate shots, however the mixture didn’t thicken. I knew from the comments that some cans were duds, but I also want to make sure I’m getting the (1) same size can of coconut milk that you use and want to know (2) if it matters if the can is ‘LIGHT” unsweetened organic coconut milk. Love the mixture anyway, and will place in the freezer as someone suggested! For the next batch, though, want to make sure I buy the exact size and type of canned milk for the frosting shots. Love, love, love your creativity!!

  76. Tina says

    I adapted this one last night and featured it on my blog today, it was so good! Thanks for the inspiration! I actually had to make it twice because my pics didn’t turn out the first time. I have the second batch in the fridge as I write this, I am sure my 3 and 1 1/2 year old be be very happy to have this one again today! I can’t call mine Vegan because I used Splenda (later I read that Splenda is not so Vegan), plus I wasn’t positive that the Starbucks Cocoa is Vegan. But it still made a great lactose free dessert for my hubby who is lactose intolerant.

  77. Courtney says

    Tried this today with my dairy and soy allergic toddler. Yum! Thank you for giving us a new special treat, and definitely the frosting we will be using for his next birthday cupcakes (probably going to steal the dirt pile idea and top chocolate cupcakes with this frosting, crumbled chocolate cookies, and gummy worms). Genius!!!

  78. Justine says

    Oh, no … I should have read the comments first. Could you edit the recipe to say “canned full fat coconut milk”? I bought light, and it most definitely didn’t work … and I hate dumping really good cocoa powder down the drain … any ideas what to do with it? πŸ™

  79. poisoncupcake says

    this was sooo yummy even my UBER picky fiance loved it and made me make more!! he had no idea it was vegan. This will definitely be a regular staple in my fridge from now on

  80. Ruth says

    I tried this last night!

    The consistency came out perfect, it was so easy. BUT I used unsweetened cocoa powder, so no matter how much sugar I put it was still too strong. I will try this again but with sweetened cocoa.

  81. Holly says

    This was my first time on here and first time trying something from your site. This was very good I must say and my little 4year old loved it. I will be coming back πŸ™‚

  82. Lindsay says

    I never understand what to do when things don’t give an extract measurement or when they say “to taste”

    I also never understand when it says sweetener of choice. Does that mean sugar?

      • jana says

        I really like to use the Coconut Palm Sugar. Two Table spoons work for me! yummo. I think we should sell this stuff locally…..on the corner….at grade schools……oh…that’s another addictive substance!

  83. knelson says

    regarding this:

    Side note: I just updated My FAQ Page.

    I was surprised how many people were asking 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!

    just to clarify, Chocolate, as in chocolate chips, chocolate bars, what most people would consider chocolate, is NOT VEGAN. This does contain milk products. 100%cocoa and coco powder like in this recipe, have no milk products in it.

    you are really misinforming people. “most definitely”

    • Chocolate-Covered Katie says

      Actually I am not misinforming people. Thankfully, you are the one who is misinformed… Many brands of chocolate (yes, chocolate, not just cocoa) are vegan now. Read my faq page for examples, or just hit up your local health food store or look in the chocolate aisle at Whole Foods! πŸ˜‰

  84. Cat says

    Does anyone know how I can get my name off all the emails that are coming to my computer on the comments to this post? It’s annoying to keep reading the same old questions over and over again. Obviously people don’t know how to read. The poor gal that posted this recipe in the first place …. not sure how many times Katir has had to post the same answers over and over and over again. Plus it’s really annoying people waste people’s time posting that they can hardly wait to try it. Just try the flippin recipe and THEN post it. The rest of you who post their changes without even having tried the recipe … not helpful. Try the actual recipe FIRST. Just saying ….

    • Juli says

      Agreed! I really appreciate her posting this recipe. I would not want to handhold every person who does not mine the comments for the same issue. To Katie I would like to say you are very gracious !

      • Chocolate-Covered Katie says

        I’m not extremely tech-savvy, but people have told me that if you leave another comment on the post and DON’T check the “sign up for follow up comments” post, you should be off and stop getting the emails.

        And yes lol, I wish people knew you could hit “control F” and search the comments for something another person has already asked! πŸ˜‰

        • Drea says

          You don’t even have to leave a comment again, if you don’t want to. (If you’re getting emails and don’t want to any longer.) When you click to leave a comment, the text box pops up. Underneath the “submit” button is a line that says “you are subscribed to this entry. Manage your subscriptions.” If you click on manage you can then have an email sent to you to suspend comment notification so…no more emails! =)

        • Danielle says

          Maybe at the bottom of each post you can kindly ask people to hit control or command (for Mac) plus F to search previously asked questions. So you dont have to answer them over and over. Just a thought. Mine was runny too. It thickened somewhat, but did not whip up all whippey like. My cream was thick and I scooped t off the top after it sat all night. But I think we put too much vanilla in because i let my daughter help and it tastes like alcohol. Yuck. But totally our fault. I’m sure if we do it right next time it will be Devine.

  85. Indra Madsen says

    I followed the instruction and mine is runny! Not forming! Any suggestions? I added some some powdered sugar with hopes of thickening after the my stevia. Love some help!

  86. Yvonne says

    Hi Katie!

    I tried this recipe with So Delicious Coconut Milk (vanilla flavor) that I picked up from Whole Foods yesterday. It doesn’t say it’s low-fat or anything, but does note on the carton that it has 90 calories per serving. Anyway, I poured some into a bowl and let it sit overnight and all day today and it didn’t get thick at all. Is there something special that’s in the canned coconut vs the carton? I want to make it so badly! haha. Thanks!

  87. Agne says

    Katie, how many servings do you make from one can? Two or four? Is it good without any sweetener (because you said, you omitted it)? πŸ™‚

      • Agne says

        I like the dark dark chocolate, so I don’t think it would be a problem for me if it tastes like it πŸ˜‰ However, I am using 13.5 oz. can. I don’t know, if you have such in the U.S., because I live in Lithuania (small Baltic country in Europe) where we use metric system, so the can says it is 400ml. and Google converted it into 13.53 oz.
        By the way, I have already tried to put the can into fridge and there was a lot of cream – almost the whole can, maybe just two spoons of milk left.

  88. jessi @ slotheatz says

    OH MY LANTA!!! I finally got around to trying out the coconut “whipped cream” the other day….and I thought THAT was amazing. But this….I need to make this. Today. Thanks Katie!! You’re a genius man!

  89. Billie says

    I made this today. It made a very nice light mouse! I prefer to think of it as Mouse, rather than frosting. My can had quite a bit of liquid in it (not thick(, I drained most of it into a small jar. I used my mixer to beat it. At first I wasn’t gonna use the liquid, but then decided to try adding a little in, then a little more. I decided I liked it “lighter” since it was a mouse, so I added it all. I also added 1/4 tsp Glucomannan powder.
    My can was 14 oz. I got just over 2 cups of mouse! I didn’t bother putting it in the little shot glasses.

    Yvonne, the milk in the carton such as the So Delicious is much different than the milk in the can. That in the can is more like cream than milk. (I have bought both the milk & the cream in the cans, and sometimes could barely tell the difference.) As Katie said, you will have to get the canned to make tis. It’s like the difference in using dairy milk vs cream to make whipped cream.

  90. Mali Korsten (The Korsten Chronicle) says

    These look SO good! Would it be even better to just use straight-up coconut cream in the place of coconut milk, or is coconut milk a better option?

      • Billie says

        I had both, and looked at maybe using the cream. I opted to try the milk, as it was just a tad lower in carbs. (really not much tho)
        And I first drained most of the “water” off, but then I added it back in, as I wasn’t after frosting, but a light Mousse. I like the way it turned out. IF I were making frosting, I think I might go with the cream. (and I am talking canned coconut cream here, not the cream concentrate, which I don’t think would work at all)

        • Billie says

          I meant to add that I whipped mine with my KitchenAid mixer. Even with the added “water” from the bottom of the can, it whipped us quite thick! Like I said above, I started of with only the “cream” from the top, then gradually added the “water/milk” in.
          Also after whipping, I kept it in a covered container in my fridge. Mine never did “thin” down, if anything, it MIGHT have gotten thicker. I have forgotten now what sweeteners I used. I do know at least part of it was stevia (a powdered type), and I never did have problems getting it sweet.

          • Heather says

            billie it seems I am having troubles getting mine to thicken, I’ve made this once before without the added water. This time I added the water however I did not add it slowly or while mixing, any suggestions.

          • crazywoman says

            Sounds like you may have had a can which had too much liquid, and not enough “cream”/fat.
            Someone said they add some coconut oil to theirs when it doesn’t get thick enough. I haven’t had a chance to try this yet (if I get a can that is thin, which I’m sure I have one at home. Not home right now. I’m visiting family, and helping out with an ill member.) But I do intend to try that.
            Otherwise, it is good chocolate milk.
            Also, someone said (I think on here somewhere) that they just froze it when it was too thin to whip up, and it was good that way.
            I tried adding heavy whipping cream (I’m not vegan or vegetarian) to one of my thin batches, but it didn’t help much.

            Some cans are just too thin to thicken. Just not enough “fat” in them.

          • Heather says

            I do need it for frosting a cake I left it uncovered in a bowl last night in fridge it thickened a little but once I mixed it, it thinned out again. We did use it as like a glaze for the cake but I may try to oil see how that works. thanks for the suggestions.

          • crazywoman/Billie says

            Just came back to say that I used a “bad” can today. MUCH too liquidy. But I decided to use it anyway, and try the adding coconut oil. (I know I could still use it somehow if it didn’t work.) Well, it didn’t work! I added a LOT of coconut oil, and it never did whip up. So then I added some chia gel, then some chia seeds.
            I used about 1/2 cup of it along with ice, an egg (I’m not vegan), protein powder, and some unsweetened chocolate almond milk (plus more sweetener), and made a “milkshake”. Yummy & filling! In time the chia seed that I added might thicken it a little more. ??? But it still won’t be whipped.

  91. Gina @ Oats and Beans and Baby Grow says

    Hi Katie! I tried this recently, and it was amazing! I am working on something of a variation but was still hoping to mention yours, and was wondering if I could borrow one of your photos? I understand if you aren’t okay with it, but if you do happen to be, I will link to you, and give you credit, of course. Thanks Katie πŸ™‚

  92. Melissa says

    This looks delicious, but I just want to point out that many people think coconut milk is really good for you because the name sounds so healthy. What many people don’t know is that the fat in coconut milk is the unhealthy kind of fat (saturated) . It’s kind of like the visible fat on red meat….so NOT good for your heart.

    • Chocolate-Covered Katie says

      Yes coconut has a lot of saturated fat. But saturated fat from a vegetable source has actually been proven to not be harmful like animal saturated fat. πŸ™‚
      Google “coconut saturated fat” and a lot of studies will come up with this info… or just look at history (the most reliable study). (Still, it has a lot of calories, so it’s good to eat in moderation if watching your weight.)

  93. Sarah R says

    I just made some cupcakes for my students at school (Valentine’s). I tried your frosting recipe (with lite milk) and it was too runny but tasted AMAZING! I put the mixture into popsicle moulds and hopefully we’ll have tasty, and healthy fudgsicles.
    I did another batch with regular milk worked and it worked perfectly. I frosted all of my cupcakes. The mixture tastes like a Wendy’s Frosty :).
    ps (next on my list is to try the cookie pie/cake)


  94. rcsilverspring says

    Does this taste like coconut at all or just chocolate? Love chocolate, coconut, not so much. Never had coconut milk. Thanks.

    • Sarah R says

      My husband and I don’t think it’s a strong coconut taste at all. The cocoa powder and vanilla must mask it. I added powdered sugar to sweeten mine. Tastes like a fudgsicle.

  95. Jenna says

    YUM! I am usually an “eat the cupcake, give the frosting to my hubby” person, but THIS – I could eat all of this! My can had a LOT of liquid in the bottom, probably at least 1/2-2/3 of a cup, and the cream that separated was REALLY thick, so I ended up adding about half of it back in. I used about 2T of sugar and it is so delicious. My kids are loving it too. I love the coconut flavor.

  96. Lucia Vanhoof says

    What a wonderful recipe! Mine wasn’t as thick as I would have liked it. I made it with Thai coconut milk, but it had a lot of liquid which I should have drained out. It was still wonderful. I added a little coffee (instant granules) and a tiny bit of sea salt. My husband is a diabetic and this was perfect for him. He had two helpings! Next time I am going to use the coconut cream. Thanks for all your recipes!!

  97. Victoria says

    This was SO GOOD and I’m not even vegan (although, starting to head in that direction). Totally satisfied my frosting craving and since I could add my own sweetener, I don’t feel like I overdid it on the sugar.

    I added a generous amount of ‘peppermint snow’ (basically crushed candy canes) to the mix because I love mint with my chocolate. It also made for a really pretty presentation :]

    I honestly couldn’t taste any of the coconut for those who were wondering. Personally I’m not a fan of coconut flavor/texture so I was a little hesitant to try it, but all I tasted was the cocoa and the texture/flavor is pretty much identical to any moose/icing made with dairy. Definitely gonna stock up on more coconut milk! (I did use the Thai Kitchen Organic)

  98. Sarah says

    Hi Katie, loving the website I’ve tried heaps of your recipes and loved them. I’m having trouble with this cope though, I can’t get the coconut cream to thicken enough in the fridge it’s just milky and runny.
    I’m using regular coconut milk and the fridge is stilling at about 2C

        • Anonymous says

          The type that is in boxes in or out of the refrigerated section is not the right type coconut milk for this recipe. They will NOT work. The do not have enough fat in them to whip. It is the fat that makes this recipe work. (Like whipping cream sort of.)

          As for the answer as to how much is in a can, the cans are 1305 – 16 oz. But even those won’t work if there is not enough fat content. (Referred to here as “bad” cans. They aren’t really bad, just won’t make this recipe.)

          It HAS to be the canned kind!!!

          • Cindy says

            So sad! I bought the box because they had a special display of it at Walmart today. I knew I had a recipe on Pinterest that called for coconut milk. Oh well,… I might try it anyway and then thicken it by putting it in the freezer. Not the same consistency, but still the yummy flavor? Hey, I’m willing to sacrifice myself for the sake of experimentation.

          • crazywoman/Billie says

            Oops forgot to sign in above (Anonymous).
            You can make chocolate milk or hot cocoa out of it. You can use it in any recipe that calls for milk. You can even drink it as milk, (tho unless you made the mistake of buying pre-sweetened) you might want to add just a tad sweetener to it. (Sorry I do low carb, and I always think of something presweetened with sugar as a mistake. lol)
            If you eat cold cereal, you can use it in that!

          • Cindy says

            Thanks for the info. Seems kind of pricey to just use as a substitute for milk ~ on cereal or just drinking straight up. But as a substitute in recipes, now that gives me some ideas.

          • crazywoman/Billie says

            Cindy, there are a lot of people who can’t or won’t drink milk for different reasons. Milk/dairy allergies, carbs, etc. It is to high in carbs for me. So I just added that suggestion for those avoiding milk mainly. Either way, it does make a pretty good milk substitute in recipes. :>)

  99. gb says

    I just (as in 5 minutes ago) made this and it’s amazing. I used only the thick part of the chilled coconut milk (full-fat) and added a bit of maple syrup as my sweetener. I found that the mixture needed a bit of liquid, so it worked out perfectly and tasted so rich and creamy. It’s calling my name from the fridge right now.

  100. Amie says

    Ahh Katie! I tried this and it was SO so delicious. Just one problem, it didn’t get thick πŸ™ I figured I could get away with buying the cheap Kroger brand of the coconut milk, and it comes to stand that you get what you pay for lol. Next time I’ll get your recommended brand. Otherwise, this rocked my tastebuds world! Thank you!

  101. Melissa says

    I’m among a few here that found it so bitter it was inedible. Adding extra sweetener didn’t help at all. What am I doing wrong? My milk thickened super thick, I used enough of the water to make it whip more easily, then followed your measurements. I wanted this to taste as good as it sounded and looked, but for me it didn’t. Not sure what to do?

    • Billie says

      I might have been your sweetener. Some sweeteners actually get bitter the more you use (especially w/chocolate). Splenda (at least for some people) tends to do that with chocolate, as does stevia sometimes. Others might as well.
      But then again, you might have gotten a bad can of coconut milk (this time bad meaning the coconut milk itself was actually bad, not as in too thin as is usually the reference about this recipe).
      These are just guesses. But I do know that many people do have that problem with chocolate & Splenda!

  102. Lucia Vanhoof says

    Hi Katie,
    So happy I found your site! I have made this recipe three times and everytime I make it, my husband swoons with delight! The last time I made it I doubled the recipe, added 2 TBS instant coffee crystals that I keep frozen, a little sea-salt and of course, I use stevia because my husband is diabetic. Delicious!! This recipe deserves an award because in just a few minutes you have a gourmet dessert (with raspberries on top!). Thank you.


    • hollie s says

      I tried it with Silk this morning before I read the directions about letting it sit overnight… :/ its chocolate milk right now. I have it sitting in my fridge so we’ll see if its dessert tonight or choc milk still.

  103. Shana says

    Just wondering if you have the nutritional info for this . . . Guess one could figure it out based on ingredients, but it would be great to know how “healthy” this really is. Could you use light coconut milk or would you have an issue with lack of thickening?

      • anonymous says

        Read the comments BEFORE you post. That question has been answered nearly 50 times!! It MUST be full-fat coconut milk in a CAN or coconut cream or it will NEVER work. It is able to be whipped because it has enough FAT in it.

  104. andrea riggins says

    Being a diabetic and then seeing this gives me a little hope for a sweet treat.Diabetics are continually looking for recipe tips,because we crave sweets,thanks!

  105. Susie says

    Just FYI – Thai Kitchen uses BPA in their cans, and BPA leeches especially into acidic and fatty foods (like tomatoes and coconut milk). Native Forest is the only brand that uses BPA free cans, and is a far superior product anyway in taste and texture. I heard that the Whole Foods brand (365) is phasing out BPA, but I’m not sure if they have yet.

  106. Allison says

    This is a great recipe! I must say i’ve had much better luck mixing in the cocoa, and then refrigerating. The mousse is never mousse-like enough until after the entire thing has set up awhile. No matter, I think its even easier that way. I serve this with red raspberries and its great–and impressive looking too!!! Thanks!!

  107. Rainy says

    Wondering if most of the can should get thick or just some. My can rendered half cream and half watery milk. I still made baby shots and they were yummy. I used the watery milk and made hot cocoa, came out awesome. Thanks so so much for these recipes, I could never stick to Low carb without them.

  108. Suneet says

    This recipe looks awesome. I’ll be making it tomorrow, absolutely. Wondering how it would taste if frozen? I was referred over to you by the young lady at “I Wish I Were Vegan” on WordPress. You should check her out as well.

    • Billie says

      Yes, it can be frozen! somewhere up the page someone posted about doing it. I also posted that I had frozen it in Tupperware Popsicle molds. I only did one to try. I won’t do that again, but only because it was too hard to get out of the mold. I ended up eating it out of the mold! Maybe you could spray the inside with “Pam”, but I personally would just as soon eat it as Mousse. It was good frozen tho.
      Tastes kinda like a Fudgecicle (I think, it has been YEARS since I ate one). Someone said it tasted like a McD Frosty to them, but I think it is a little to chocolaty to ME to taste like a Frosty. But that’s me.

  109. Jessica says

    Holy moley! This is good stuff πŸ™‚ I could definitely taste the coconut but maybe that was just the brand of coconut milk I used. It tasted EXACTLY like a Mounds bar. I’m thinking next time I’ll put some crunched almonds on top. Almond Joy in a bowl…. Whoa, yeah, that’s gonna happen!

  110. Tawsha Simon says

    I have coconut milk at home that comes in the cartons, like the Soy Delicious Coconut Milk, but I’m guessing this isn’t the same thing?

  111. Cheryl says

    For the people who were worried about the open can in the frig – it works perfectly fine if you just stick the unopened can of coconut milk in the frig! Just made it and it is great!

  112. Kerry says

    Yum! I made this today. It is more dip/pudding consistency because I incorporated the liquid stlll in the bowl. I think if I had drained that off then added cocoa powder, etc, it would have been more the consistency of frosting like in your gorgeous photos! Either way it tastes delish!! My kids think it tastes coconutty, but I do not. It is just yummy!!!

  113. andrea riggins says

    I just made this and I used a can of cream of coconut and the liquid part stayed at the bottom of can,so I was able to just scoop out the top half and use it. Its delicious! My question is I hate to throw away the liquid part,any ideas on what it could be used for?

  114. Kendra says

    Hello coconut milk, where have you been all my life? I cannot believe how AMAZINGLY yummy this is, or that I had never even held a can of coconut milk in my hand before…I am greatful to be able to still have desert even though I am changing my lifestyle and eating healthy. Your blog is the first place I go when I want something sweet! =)

  115. Leslie Wingate says

    Okay, now I’m truly a fan. As a recovering sugar/flour addict, frosting was my “drug” if I didn’t have anything in the house. Just spoons of it. (horrible, yes?) So, this recipe is going to be tried SOON!

  116. Britt says

    This looks divine, but do you think if would be possible to further lighten this recipe up by incorporating an agar base like in your vegan whipped cream? I haven’t tried either recipe yet, I’m guessing it would make the frosting less thick, but for me that wouldn’t be an issue. Do you think it would work?

  117. Dawn says

    Katie, I just wanted to say “Thank you” I started the Bariatric program a few mths ago and keep finding myself craving chocolate and stuff that’s just not good for the body. Today I tried your “frosting shots”. I can’t believe how wonderful it is and it’s safe for me to have. I will be trying more of your recipes soon. Also, on this diet protein is very important and I hate red meats & most other meats however with your recipes I think it will be easy to incorporate protein into my diet. Once again, thank you very much from a soon to be much healthier person in Southern Indiana! Dawn

  118. Elizabeth in Alaska says

    I was looking for a coconut milk icing for my daughter’s birthday cake and found this on Pinterest. I made a practice run with it tonight and it turned out fabulous! I love that it isn’t nearly as sweet as regular frosting. I used about 1/4 cup organic cane sugar and it was just the right amount of sweet I was looking for. All of the other coconut frosting recipes I looked at were a lot more complicated than this, so thank you for such a simple and healthy recipe.

  119. Annie says

    Found via Pinterest and tried tonight.

    I bought a can of Thai Kitchen (original) and placed it in the fridge more than overnight (maybe about 36 hrs?); I did not open it, just put it in the fridge. Followed the recipe exactly, but used real granulated white sugar. (Start at 2T for real granulated and continue to mix, taste, add, mix, taste, add until you reach your preferred sweetness is my suggestion if you use sugar.) I also think next time, I will use powdered sugar. I could have this time but wasn’t thinking. Anyways, it was a cross between super thick pudding and mousse, which got softer the longer it was not refrigerated. My toddler and I loved it. He is autistic and lactose intolerant. You could only taste rich chocolate, no coconut, which I enjoyed. We usually do the whole ‘chocolate avocado pudding’ thing, but now we also have this…thanks for sharing it’s truly a delight and I can’t wait to make it again.

  120. Chastity says

    Is there a difference between canned coconut milk and the coconut milk in a carton? I used So Delicious brand of coconut milk without a good result. The milk had thickened, as you suggested. Perhaps not long enough?

    • Billie says

      There is a huge difference between the canned and in the carton (So Delicious or any other brand). You have to use canned and it it has to be full fat, meaning not Lite/Light! you can use canned coconut cream, but not light! (Even some cans will not give good results. I got hold of one the last time I made it. I had VERY thin pudding. Still tasted good, and I still ate it!!! But not mousse. I don’t think of it as frosting, I think of it as Mousse!)
      You should have some good chocolate milk there!
      No matter how long you chill the So Delicious, it won’t thicken enough for this recipe.

      Note: I always mix mine with my mixer like I’m making whipped cream. I can’t imagine getting as good of results just stirring or mixing with a fork. If you have a good can of “milk”, it really whips up nice & fluffy. (My last can was very runny, and as I said above, resulted in a thin pudding,,, after adding some cream to it. It was good tho, just thin. Probably the brand. I’d never even seen this brand before. Can’t remember now what the name was.)

  121. lisa says

    hey katie, i tried this tonight, but the coconut milk turned rock solid in the fridge. is that normal? should i let it unthaw a bit and then try to mix it? right now it’s just like ice..

  122. Anonymous says

    I transferred it to a bowl but I mixed in the water at the bottom. I just saw that you wrote not to shake the can. Will it still thicken mixed?

  123. Anonymous says

    Before I put it in the fridge I transferred it into a bowl and stirred together the water and milk. I just realized that you said not to shake the can.. will it still thicken overnight if I mixed it together?

    • Billie says

      It depends on how MUCH “water” it has in it. The 2 batches that I made that did thicken, and whip up nicely, I added in all the water, even tho it had separated.
      I had one can (different brand) that was just super runny. It didn’t even separate when refrigerated. I made it up anyway (I have a post about it here somewhere), and it was very thin pudding consistency. Bottom line is, if it was a thick enough “milk”, it will thicken, if not it probably won’t. Not every can, even the same brand will come out the same.

      Someone posted here somewhere today that they had used the same brand that I had good luck with, and theirs was too thin. (And I added the liquid – used the full contents of the can.)

      There is just no definitive answer.

  124. Justin says

    Will honey or syrup not work for this recipe? I no longer use dry sweeteners, such as stevia or sugar. Is there another one I am unaware of? Thanks. ~ Justin

  125. Jane says

    I tried this with a can of Chaokoh coconut milk (from Thailand) and ended up with soup. I will have to try again with Thai Kitchen πŸ™
    for anyone who hasn’t tried this, it is definitely a strong coconut flavor. I added 1/4 cup confectioners sugar which was the perfect sweetness for me.

    • Billie says

      Jane, That is the brand that I DID have good luck with. It whipped up nicely, and thick. I even added in the “watery liquid” from the bottom.

      And I could barely if at all, taste the coconut. But that being said, my taste buds are weird, and I can’t taste a lot of things very well. I use coconut oil all the time, and barely taste it (if at all).

      I have made this at least 3 times (I’ve actually forgotten), and I may have used the Chaokoh for all the successful ones. I KNOW I did at least one. And I know it was a different brand that was so thin.

  126. Amy says

    So, if I do use this recipe to frost cupcakes how many would one can frost? (I skimmed through the comments but did read each one so forgive me if this has already been answered.) Recently changed our diets to gluten free, and the natural progression of this healthier diet is taking us even further…possibly vegan! Ha, whatever…as long as I can still have my CHOCOLATE!!!

  127. Summer says

    I just made this and WOW! It is amazing! A perfect chocolate mousse for a friend with egg allergies! I’m planning on trying this with canned pumpkin and spices for a pumpkin custard (since she loves pumpkin pie, but can’t eat the eggs). THANKS!

  128. Amanda says

    I totally have a sweet tooth, but not for cake or frosting. They are not usually my weapon of choice! But, now that I have kids and birthdays, I have tried many different healthy options in place of sugar-loaded box mixes. I made your chocolate cupcakes with this frosting and I was in LOVE. With a little bit of powdered sugar it tasted like ice cream to me. I was licking it off of every surface…bowl, spoons, knife, the counter!! Your website has provided me with a LOT of recipes and snacks for my family, and for that I thank you!!! πŸ™‚

  129. Tiffany says

    Just popped my can of coconut milk in the fridge to make this tmrw! πŸ˜€
    But wondering if i could use agave syrup for my sweetener?? Or does it HAVE to be dry? I live in a pretty secluded area and its nearly an hour to get to any grocery store.

  130. Crystal says

    Yummmmmmmmmmy!!!!! I just made this on a whim this morning because I had some coconut milk in the fridge for extra toppings for my pumpkin bread in a bowl brekkie! πŸ™‚ I am now eating the frosting as a pudding with my 3-year-old! πŸ™‚ I just doubled the vanilla extract, and added honey as my sweetener instead. It tastes fantastic! Thanks again Katie!! πŸ˜€ Your recipes are always a winner in my household!

  131. Drew says

    How many frosting shots does one 15 oz. can of coconut milk make? Also, do you think replacing the separated liquid with Kahlua or a different kind of alcohol would work?

  132. Susan Brown says

    Would you mind if I used this recipe and picture in my blog next Friday? I will be happy to give you credit and list your blog url, although I have to be careful about linking. I write for Beliefnet and they are picky about sending people offsite.
    Susan Jordan Brown
    Beyond Gorgeous

    • Chocolate-Covered Katie says

      Hi Susan,

      I’d be honored if you use my photos :). However I do ask that people link to my recipes instead of copying out the actual recipe onto their blogs.
      But as I said, please do feel free to use any photos!

  133. Felicia says

    This looks so delicious but unfortunately I’m allergic to coconut, which is really inconvenient since it’s become such a fad food. I’m trying to think of something I could use instead. I wish they made almond cream too!

    • Chocolate-Covered Katie says

      I think you can make your own!! πŸ™‚
      Ive done it with pecans… you just soak the nuts for a few hours (at least 4) and then drain. Blend with a little almond milk (and some vanilla and sweetener if desired… you can also add a little banana if you want). Then put it in the fridge uncovered and wait a few hours… it gets really thick!

  134. Sharon says

    Love these great recipes! I make this all the time but use honey instead. I also don’t refrigerate it first, just dump the can and ingredients in a tall cup and mix with mixer and then refrigerate. Also, I just found at Walmart in the asian section a cheap brand of canned Coconut Milk with no sulfites, thickeners, preservatives….just coconut and water. Its called GOLDEN STAR COCONUT MILK, green label and only $1.50 instead of $2.50 or more for the other and works fantastic! You must use the canned Coconut Milk for this recipe. The boxed refrigerated milk is mostly water and will not give a thick consistency but is good for making homemade ice cream. Thanks for such a great site!!!

    • Chocolate-Covered Katie says

      You can ice a cake, but I’d do it right before serving if possible. Because coconut is perishable and this has no preservatives, I don’t think it’d do very well for hours on end out of the fridge… but then again, I could be wrong!

  135. RoseA says

    OMG, you are a chocolate goddess!!! I used dark chocolate cocoa powder because I prefer dark chocolate, but it just wasn’t perfect quite yet. So I decided to take a handful of chocolate chips and chops them up and mix them in. Somehow it still wasn’t enough, so I took some fresh strawberries and added them in. I’m in HEAVEN right now! How on earth will I keep myself from finishing the entire bowl?!? So much for self-control….

  136. Christine says

    I got one of those “bad cans” that didn’t thicken, but I didn’t want to waste it, so I mixed it up according to the recipe and stuck it in the freezer until it got kind of slushy. Tastes really good, but can’t wait to get a new can because I want to try it like frosting!

  137. Robyn says

    Hey Katie,

    I just made this recipe, but I don’t need it right now (I just needed to try it out). Do you think it would freeze and defrost well? I really have no idea.

  138. Kristin says

    So, I have a question. How much does this make? I’m thinking this might be really good as a “filling” in some cupcakes I’m making soon. Is it think like a chocolate mousse?

    Thanks for sharing.

  139. Michelle says

    Wow! That’s delicious! My store sells the Thai Kitchen in a little 5.3 oz can (2 servings). I used that with just 1.5 tbsp of cocoa powder, a little agave, 1/4 tsp vanilla, and 1/4 tsp instant coffee! YUM, thank you!!

  140. Megan says

    Is there anyway you can make this recipe thicker? I keep hearing everyone describe it as “mousse” and just wondering if there is anything I could add to make it more dense and less fluffy. Thanks!

  141. barb says

    So, I opened a can of full fat Thai Kitchen coconut milk, but there’s a layer of fat on top, so I mixed it all together and put it in the fridge. It’s not really thickening, but its only been a few hours. Is this wrong? Does it matter if we mix the milk together? Or, does one not mix it until it thickens, and then we mix it all together??

  142. Danyelle Barrett says

    Love these recipes! I check your blog constantly and make many of them! You are so innovative!


  143. Jennifer says

    I have a question about your “bad can” comment. If it doesn’t thicken up, is it just “bad” for the recipe but still usable for other recipes? Or is it really a bad can that should be tossed out?

  144. Rachael says

    Well, I jus made this, it didn’t really go right, it was utterly divine but more like a thick milkshake than frosting/icing. Not that I care I’m still inhaling it! I don’t know if I just had a bad can, or if it’s the brand (I’m in the UK so used Blue Dragon full fat) or if I should have left the watery bit out, looks like I’ve got some experiementation head of me! Gutted! πŸ˜‰

  145. Stefanie says

    I have recently gone vegan, and as the weather is so horrible outside tonight..I have found myself wandering to the fridge and freezer looking for comfort food.

    I just whipped up a batch of this and it hit the spot perfectly. Will be using from now on for all cake frostings etc!

    Thankyou!!! x

  146. Allison says

    Well, I left the can in the fridge last night. I guess I got a bad can :(. So sad….But, I’m drinking it like chocolate milk! hehe I used special dark cocoa powder and no sweetener. Still addicting!

  147. barb says

    It worked! I put the whole can in the fridge, and this morning all the water was in the lower half of the can. It only works if you dump out the water and just use the top thickened cream half.

    I am on a program where I need to count calories. Any idea what 1 TB of this stuff would be calorie wise? The nutritional label on the can is for all of it mixed together, so wonder what it would be without the water.

    • Billie says

      Sorry, I can’t answer the calorie question, but I will say that it depends on the can of CC “milk” as to whether it only works with the cream half. I have made 2 or 3 successful “batches”, and I used both the cream & the watery liquid in each of them. (I’ve also made an unsuccessful batch, but it didn’t even have any thickened cream in it. It was all runny (and I had chilled it).
      Each time I started out with just the thick cream, started whipping (I whip it in my mixer like whipped cream) & then started adding the watery liquid. (Could not do this with the “bad” can, it wouldn’t even separate.) With each of the good batches, I was able to add all the liquid & still have a good whipped cream/mouse consistency.
      Just sayin!!

  148. Dorothy says

    Hi Katie,
    I tried to make this a month ago, but my milk didn’t get thick like you said. Can I use the coconut milk from a box as well?

    • Billie says

      No, it will be even thinner than the liquidy can!!
      You will only get chocolate milk. It will not whip.

  149. Janet says

    I tried this last night and it worked! Actually, when I opened the can, the mixture was already separated and thick – I used Thai Kitchen. I still put it in the fridge all day while at work. I used (dare I say it on this site) Splenda as a sweetener and also added mini chocolate chips. I’m not a big fan of coconut and this did have a bit of the flavor, but it wasn’t overwhelming. I’m motivated to try it again by all the comments on what other people added – peanut butter, instant coffee, mint!! The only thing holding me back is the amount of fat in one serving. 5 servings per can and (if I remember right) 14g of fat per serving. I’m not a fat-phobic person, but that is alot, especially considering I only separated it out into 3 servings before I realized it was supposed to be 5. This will definintely be a once in a while treat – it’s a good thing it only makes a small amount.

  150. tess says

    Hi Katie,
    I used a ‘bad’ can that didn’t thicken up, so I added 2T of melted coconut oil with the cocoa, stirred and put it back in the fridge for 10 minutes. It worked PERFECTLY!

      • crazywoman/Billie says

        I tried adding coconut oil to some that would not whip a while back. I added a LOT (and I do mean a LOT) of coconut oil, and it still never would whip. Yours must had a lot more fat in it already than mine did. Mine was VERY thin, and very little fat. (Yes it was the canned, but not much thicker than the carton type.) Just thought I’d let others know that that does not alway work. :>( Sure was hopeful!!!
        I still had chocolate milk. I even added cream, to no avail. Finally added some chia seed, and let it stand. That became more like pudding, so a little easier to eat. I had already gone beyond chocolate milk!

  151. Shannon Taggart says

    I haven’t been able to get a can of coconut milk that will thicken but I froze them as fudgicicles and BOY ARE THEY DELICIOUS!

    I live in China and can only find certain brands over here πŸ™ That’s okay though, I continue to make them!

  152. Julie says

    I bet that would be good on your single-lady cupcakes. How long will it stay good in the fridge? or Can it be frozen?

  153. Elizabeth says

    First, I love love love your blog, and have been having great fun creating fabulous treats for my allergy ridden family. I used this recipe to frost brownies and cakes recently, even leaving out the cocoa powder and adding vegatebale or fruit based food coloring as needed. This frosting makes pretty covering and is a hit with my taste testers. Thanks again for all you do for us readers!

  154. CandyJam says

    Just got a post on Facebook from Lucky Leaf Applesauce with your recipe featured — MAMMA MIA!!! This sounds AWESOME, and I’m delighted to have found your blog! Hubby and I are recent Stevia converts, and I can’t wait to try this recipe and MORE! Thanks so much for sharing ;D

  155. Adair says

    So I’ve tried this 3 times now. My coconut milk does not get thick. I’ve tried 3 different brands. Help me!

    • tess says

      You can stir in some melted coconut oil and put back in the fridge, I tried a few cans (in Australia) that didn’t work. But that fixed the bad batches for me.

  156. Haley says

    Thank you for sharing this recipe! I love this recipe and have made it a bunch of times since pinning it a couple months ago. I am sharing it and linking to your blog today at my blog Ever Never Again. Thanks!

  157. Sara says

    This may have been addressed- but is there a difference with the canned coconut milk and the carton? I have been drinking coconut milk and have a carton in the fridge, but it sure doesn’t seem thicker since opening.

  158. April says

    Sorry if someone has already asked this, but can you use lite coconut milk for this recipe? Thanks! πŸ™‚

  159. andi says

    yum, yummy, yum yum!! i found this recipe on pinterest and just made it a few minutes ago (i randomly had a can of coconut milk sitting in my fridge for another recipe i found on pinterest).

    i do not follow any sort of special diet and still love this dessert. when I made this, i used all the water in the bottom of the can and whipped it with a hand mixer. as i was hoping, it had the consistency of mousse. i flavored it with just plain old white cane sugar because that’s what i had on hand. i added somewhere between 2T-3T because it seemed a bit bitter for my taste with less. however, as i was enjoying it and reading the comments above, i ran across the comment to add salt. i re-whipped it with an added sprinkle of sea salt (really, a shake) and that really seemed to take any bitter away. perfect addition really. i’m sure if i would have added that earlier, i wouldn’t have needed as much sugar. even with the sugar and sea salt, it did not seem grainy to me. i also personally thought, unlike others, that it had a HINT of coconut but a perfect base for chocolate in my opinion.

    thanks for the recipe!!

    • andi says

      so my husband just tried it and he could not taste coconut. i forgot to mention i used golden star brand coconut milk. so far, this is the only can i’ve purchased and didn’t have any issues with it thickening.

  160. Helene says

    What if the coconut milk is TOO hard? Mine was hard like… well, HARD, and I had to force it out in crumbles with a fork. Not creamy-like at all. Like cold fat. Tried to whip it into cream/mousse anyway, and it got better, but it had bits of little “fat-lumps” in it, and tasted a bit like alcohol (?). Was this a bad can or is this normal?

    • Helene says

      Yeeey I got it today!! Yesterdays can must have been bad, todays was supercreamy! I added a bit of peanut flour and carob, and it is sooo yummy. Tastes exactly like chocolate nougat! Can’t notice the coconut flavour at all! Even my boyfriend who HATES 99% of my healthy snacks loooves this. Will use this on cakes, muffins, pancakes, fruit.. Oh my, so many options, I can’t wait! My new fave recipe πŸ™‚

  161. Tammy says

    Why does the can have to be uncovered? Can I leave the can unopened and just use a can opener to take off the lid the next day?? Looks yummy! Can’t wait to make!

  162. Jenny says

    I tried a different technique instead of putting it in the fridge overnight in order to thicken it. I put it in a double folded cheese cloth and strained it. Perfection!! And it only took 5 minutes to strain. When I peeled the cheese cloth off it was thick! I choose not to use the brands thickened with guar gum. The ingredients are just coconut extract and water. I can use the water that was strained off of the coconut solids in a smoothie in the morning! No waste. Side note, I doubled the recipe because I didn’t know how much it would make.

  163. Evie says

    Looks delish!! I buy coconut milk in a carton…how much should I put in? How many ounces come in the can? Thanks!

  164. Patti says

    I tried the light coconut milk from Trader Joe’s! It basically settled into a pudding consistency, which is still delicious! Would like to try it again, however, with regular coconut milk to make it like frosting. Also, dropped in some mint extract to make it chocolate-y and minty πŸ˜‰

  165. Kassy says

    Oh my goodness looks yummy! I have been making coconut milk ice-cream for my kids. They don’t do dairy. I have made the most perfect ice-cream I have ever had.

    3 cans of coconut milk (at least one needs to be full fat)
    3/4 cup cocoa
    1 tsp vanilla
    1 tbsp corn starch (for smooth texture)
    1/2 tsp salt
    1 cup sugar or sweeten to taste (I think sugar works better for the texture but anything should work)

    Mix together well. I use a blender or mixer. Let set in the refrigerator until it is really cold. Then pour into your ice-cream maker. Perfectly textured ice cream that is seriously addicting and is dairy free! You can adjust the cocoa and sugar according to taste. If you want more coconut flavor then cut down on the cocoa. If you want to cut the coconut flavor out more follow the recipe. Keep in mind as you are sweetening that this will taste sweeter before it is frozen as ice-cream. I add mini chic-chips! Enjoy!!

  166. JennT says

    Frosting… Definitely frosting. Maybe with some toasted pound cake sticks for dipping, but definitely, definitely frosting.

  167. Leanne says

    Hi Katie! I love your blog! So many wonderful ideas!!
    I love David’s Tea! It’s the most amazing & delicious loose leaf tea! I was wondering if you’ve ever tried making Tea Popcicles? I think they would be such a treat in the summer!
    Thanks for all your awesome recipes!

  168. Christine says

    Ohhh Boy ~!~ simply delicous, coconut milk who knew. My kids loved it. I used 3 TBSP of cane sugar and 1 tbsp whipping cream (35% organic whip cream…so dreamy)

  169. Megan says

    I really want to make this recipe (I’m a chocolate fan) but I don’t have any full-fat coconut milk. Is there a substitution that would work about as well as the coconut milk?

    • cck says

      Maybe soaked cashews? If you have a very high-powered blender, you can blend soaked, drained cashews into cream.

  170. Steph says

    Found this recipe through Pinterest, and made it last week – it was delicious! I’ve recently started following more of a Paleo style diet, and I loved having this in the fridge to grab a spoonful of now and then. Now that it’s gone, I want to try the strawberry version. OR, maybe a chocolate strawberry version!

  171. Sarah says

    I just made this, and I have to say that there may forever be a can of coconut milk in my fridge from now on so that I don’t have to wait to make it! I think some variations I’m going to try will be to add some orange zest one time, and another to swap out the vanilla for almond extract. Can’t wait!

  172. Jacqueline says

    I really want to make this as an icing for a cake, can you tell me how long it can sit out of the fridge before eaten or can it sit out at all? PLease, Please let me know as I’m not used to this product.So much healthier for the kids B’day party. Much appreciated. : )

      • Jacqueline says

        Thanks so much for the reply, I will have to give it another try later on as it didn’t seem to thicken up πŸ™ I did use the canned premium but as you said in one of your comments it can happen. I will try to do something with it, how long is it good for in the fridge? I love your site and your recipes are ‘AMAZING” to say the least. Have a great day!

  173. Maria says

    Ok… I’ll admit, I made a HUGE mistake making this- I did NOT use full fat coconut milk!!! It was an accident, of course, but after waiting so anxiously for it to be ready, I was not about to let it go to waste so easily. If other’s have made this mistake, then calm down- I’ve found a solution!!!!! After leaving it overnight for it to thicken, realizing it didn’t thicken, adding the ingredients anyway,and leaving it in the fridge even longer, pop them in the freezer for an hour or so and voila- you have creamy, cool, chocolatey ice cream!!! Now that I think of it, this recipe could make awesome fudgesicles if you put them is popsicle molds before freezing. Anyway, I really hopes this helps (-;

  174. Rachel Ramey says

    Now I’m very curious about where people think chocolate comes from. ???

    ‘Though I think that if you’re really picky, white sugar isn’t vegan. (Something about its being filtered through charcoal made from bone, I think.)

    Personally, I’m not even vegan (or vegetarian, for that matter); I just love your recipes because you make decadent, yummy stuff from real ingredients! (And without resorting to soy, even!)

    • crazywoman says

      I don’t know about others, but I know it comes from a tree!!
      Personally, I don’t use sugar in mine, and I use unsweetened cocoa pwd.
      I’m not vegan or even vegetarian either. I do low carb, and done with sweeteners (Stevia is one of my main ones), it is a good low carb dessert.

  175. Erin Kent says

    Could you freeze this to make the mousse more “ice cream” like? I’ve never worked with coconut milk, so I don’t know how well it holds up in freezing temperature.

    • crazywoman says

      Yes, I think at least a few of us have frozen it. It makes a nice frozen treat. I froze mine in a Popsicle mold tho, and couldn’t get the mold off. I ended up eating it out of the mold with a spoon. But it was good.
      But I like it as a mousse, and will probably usually eat it that way.

  176. Kelli Nicole says

    I came across this website about a month ago when I decided that my eating habits were making me lethargic and dependent on junk food and bad sugar to keep me going. This recipes on here are incredible! I must admit I am impressed with all of the healthy concoctions on this website, and I can still enjoy the things I love regularly.

    As for cupcake or frosting? It has to be an even combination for me. That’s why I love whoopie pies. :]

  177. Rhonda says

    I LOVE this recipe! The texture is so wonderful and there is this subtle coconut flavor. Fantastic! I used liquid vanilla stevia extract and it worked very well. I will try a vanilla version and let you know how it turns out! I really enjoy your blog. Your recipes are some of my favs!

  178. Lauren says

    What size can did you use for this recipe? I have a large thing of coconut milk and don’t know how to measure it out! Thanks!

  179. Erin says

    Where do you find coconut milk in the can? All I found was in a box like almond milk and it didn’t thicken at all.

  180. Petrai says

    Hey Katie! Im a girl from Sweden who works out alot and recentley tried to cut out all unnecessary sugar from my diet (except fruit) because I just feel so much better without candy, cookies etc and I wanna try to eat as healthy as possible so that I get the best results from my training πŸ™‚ found your site at pinterest and wow! I just love it πŸ˜€ thank you for healthy but yummie chocolate recipes πŸ˜€ going to try your chocolate frosting shots right now! Perfect dessert for movie night with my siblings πŸ˜› Just what I needed today instead of sweets! Take care Petra πŸ™‚

  181. Monica Brinkley says

    I looked through the post and did not notice any good alternatives for coconut milk. Has anyone tried almond milk? Like some of the other post I do not like coconuts, but this looks so amazingly good!!!!

  182. Sharon says

    Yummy!!!! I LOVE anything chocolate, especially frosting! I need to try this. Do you know if it’s possible to use this with almond/reg. milk? I don’t have coconut milk. πŸ™ Thanks for the recipe!

  183. Erynn says

    Hi– I just wanted to say thank you for existing πŸ˜› Your blog is AH MAZE ING! Anywho, I made these frosting shots–but I subbed with a cream of coconut and skipped the sweetener. They did not hold up as well, but i was kinda anxious and didnt chill them that long—but the taste was fantastic! Anywho, I am planning on making a bunch of stuff from your site for my son’s 1st birthday since he’s dairy free! Once again, thank you for existing πŸ˜›

  184. Holly says

    This is my new favorite treat but I keep having a half of a can of the liquid left after its seperated. Any ideas what to do with it?

  185. Jennifer says

    It looks so yummy! But I have one question. Does the coconut milk provide an overpowering taste? Or does the chocolate overpower the coconut?

  186. Francela V says

    Tried this at a 4th of July BBQ last week…been thinking of it since! Asked for the recipe and was directed to your website…saw it for the first time a couple of weeks ago. You’re genius and provide recipes right up my eating alley!!!!! Thank you!!!! πŸ™‚

  187. Tiffany Lundin says

    I’m needing a dairy/ sugar free frosting as in I just made my typical choc frosting without the dairy and because of the powdered sugar you put in, it made me real sick (I’m intolerant to sugar cane). So with that being said, is this pretty much the only way to make dairy/sugar free frosting? I only have liquid stevia and agave, and I thought that wouldn’t work. :-/ I tried to read the comments about using a liquid one, but after reading so many I had to stop lol I also remember reading that stevia packets is not pure stevia? What does that mean exactly? Thanks so much for taking the time to respond. πŸ™‚

    • crazywoman/Billie says

      That will vary with the different brands of coconut milk, and the sweetener used (and how much).
      Also serving size is “in the eye of the beholder”. I think some said 5. Sorry to not be any more help.

      For calories check your can, and then your sweetener. Sorry you will have to be the judge of the servings per recipe.

  188. Mary Beth Farrer says

    I am not having any luck with this recipe, but I also need someone to draw me a picture when it comes to instructions. The only canned coconut milk I could find (4 different brands), did not say “full fat”, but did have a lite version which I didn’t buy. Does the milk need to be chilled, do I whip it before adding other ingredients? Help! I really want to try this.

    • crazywoman/Billie says

      I may be mistaken, but I don’t think any of the Coconut MILK will say full fat. (That would be coconut cream.)
      It is very hard to know before you open the can if it will have enough fat, or too much “water”. You were right in not buying the lite.
      Yes, the milk should be chilled before trying to make the frosting/mousse. After it is chilled carefully dip out the thick layer leaving any “water” (milk) behind. Different people make it differently, but I find the best method is to actually beat the “cream” with a mixer (stand or hand either one). Add the cocoa & sweetener(s) as you first start to mix (slowly). Then whip like you would whipped cream (assuming you know how to whip cream). Do not over beat! If it is thick enough that it looks like it can stand more liquid, I slowly add in some or all (depending on how much it starts to thin out) of the rest of the liquid.

      Some cans of milk will not have enough cream to whip. That is just the way it is, and is what has been referred to here as a “bad” can. But it will make good chocolate milk or milk shake.

      Hope that helps!

  189. Kathleen says

    I just made these with Golden Star Coconut milk from walmart. It was the cheap brand. Amazingly it worked well and the milk came out of the can mostly solid with only a little liquid

  190. Ky Brooks says

    Any help on making it thicken? I am staring at my soupy mess right now and I have no idea what I did wrong, I followed every instruction. It is also unedibly bitter! I had such high hopes, everyone has good reviews.. How can I fix this?

  191. Mary says

    What size can of coconut milk, please? I just bought a 13.5 ounce can today, but I know it comes in smaller cans, too. Thanks.

  192. Amber says

    This recipe looks great! I actually tried it this weekend, but bought the low fat version of coconut milk by mistake. It didn’t work out for frosting because like you said it was too thin. But it smelled and tasted so good that I poured it into a Popsicle mold and froze it. My kids loved it! We had Chocolate Frosting Pops! I will be trying the recipe a the right way next time. Thank you Katie and keep posting your great recipes!

  193. Melissa says

    I tried this exact recipe with Coconut creme & it came out amazing!! My boyfriend and I put it on rice cakes topped with cut fresh strawberries!! yum!!! We have some left over and imagining all the variety of things will we do with it next =)

  194. Regenia says

    I am so Happy this doesnt have any type of soy in it as I am highly allergic. I just adore coconut milk and almond milk though. Thank you so much and I am so very happy to have found your blog.

  195. JJ says

    This recipe looks absolutely D’vine! Really cannot wait to make it! *looking in my pantry for all the ingredients* πŸ˜€ My only question is… can this same recipe also be turned into an “ice cream”?! πŸ™‚

    • Chocolate-Covered Katie says

      Pretty much love your idea… I don’t see why it wouldn’t turn into ice cream if you put it in an ice cream maker. You might have to do a few cans, though, for better processing. If you try it, let me know how it turns out!

  196. Jodye says

    I’ve tried with two cans of the coconut milk, and both are only about 1/4 can (if that) thick the next day… the rest is just watery. Hmmmm…

  197. Sarah says

    This is amazing! You are amazing, Chocolate Covered Katie! I just made this and dipped strawberries in it…heavenly! I recently became a vegan, so I am really excited to try out all of your recipes!

  198. stephanie says

    I made this today – one word – AMAZING!!! I was just wondering if you knew the calorie count to a serving??

  199. Andrea says

    I will second the recommendation of Thai Kitchen Organic. I really wanted to make this so I went to open up a can of coconut milk to put in the fridge. It just so happens that Thai Kitchen Organic is the kind I have on hand, and when I opened it it was already incredibly thick. I went ahead and made this tonight. πŸ™‚

  200. Margaret says

    Chocolate Frosting Shots – To CCK, are you using cream of coconut? Regular coconut milk in a can is so thin I can’t imagine using it…Cream of coconut is much thicker, richer/sweeter…

  201. Healty Tips says

    Does this taste like coconut at all or just chocolate? Love chocolate, coconut, not so much. Never had coconut milk. Thanks.

  202. Kory says

    This is awesome, thank you! I’ve been craving things like chocolate mousse, chocolate cream pie, chocolate frosting… most of which I can’t eat the store bought version of, and they’re not real healthy anyway. This is a great alternative (though I probably still shouldn’t eat the whole batch myself, hehe).

    I always keep coconut milk in my fridge b/c I use it for whip cream so this is extra great in that I’m prepared, lol!

  203. Cory says

    So we tried this with Trader Joe’s coconut cream (a new item, I think.) It’s fantastic! Since I was out of vanilla, we tried it without, which was just fine. Then we tried a batch with Kahlua which is very tasty.

    For nutrition, Coconut cream is coconut milk with a lot of the water removed. The TJ’s variety is made with cellulose and xanthan gum as thickening agents. The cream is 170 calories per 1/3 cup. 150 from fat. It’s 15/16ths saturated fat. About 2g of sugar.

    Stevia as a sweetener is proving to have all sorts of good benefits and no downsides, unlike most artificial sweeteners. Cocoa powder will vary from brand to brand. Look for the non-sweetened kind, like Trader Joe’s sells.

  204. Rachel says

    this looks wonderful! I have been looking for a good icing recipe that is guilt free.
    Question: if i made these to ice cupcakes, would they have to be stored in a refrigerator to keep the icing from melting?

  205. Shannon says

    Just tried the 1-minute chocolate cake (I made two!) to celebrate our new home purchase! I used this frosting recipe, instead of the Reeces Pieces Frosting recipe. I was kinda disappointed in how this one turned out… When I used my coconut milk, it was nice and thick (it had been in the fridge, opened) and when I added the cocoa and the sweetener (I used sugar – the hubs like SWEET), it looked fabulous! Nice and thick, and pretty. I stuck it back in the fridge while my cakes cooled. When I took out the frosting to put on the cakes, it seemed a little thinner, not quite as stiff… Could it have been the sugar? Should I have used powdered sugar instead (more dry)??? The flavor wasn’t horrible, kinda tasted a little mocha-ish…just wish it would have “stood up” more! This was my first attempt at a CCK recipe, but I’m not giving up — you have so many that look SO GOOD, I will definitely try it again!

    Thanks for all your hard work and testing!!

    • Chocolate-Covered Katie says

      It could have been the exposure to hot air… coconut does really weird things in different climates. But you also could be right- sugar might have weighed it down, and I’m really sorry for being the source of this mistake if that was the case. I know some of the other commenters have tried sugar, or even agave, with success, but I want everyone to have success with this recipe. I’m editing the post to ONLY list what I’ve personally tried. In any case, I’m sorry the recipe didn’t work out for you :(.

      • Shannon says

        Katie, don’t take it personally!!! Like I said, when I first started the frosting, it looked beautiful!! I was so excited… I’m thinking it might have been the sugar, and I will try soemthing else next time (stevia, truvia, etc) since they seem to be a bit more “dry” than regular sugar – and just as sweet!

        I won’t give up on your recipes, I actually LOVED the cake (so did the hubs!!), and I WILL try the frosting recipe again, with some modifications so it’s sweet enough for the man in the house!!!


        • Emma says

          Weird! I use brown sugar for it all the time, and it always stays nice and thick! But I live in the arctic! Not really, but sometimes it sure does feel like it!

  206. Sami says

    Just found this on Pinterest and made it for my mom, who is on a very restrictive diet. Kinda like paleo, but no sugar, dairy, or grains. Instead of sugar, we purΓ©ed some cherries and whipped them in there. It was fabulous! We are going to try strawberries next.
    We also made it with coconut cream, rather than the milk, so we were able to make it without any refrigeration beforehand! Thanks for the great recipe, my mom has been missing the taste of chocolate.

  207. Ceri says


    It’s my little boy’s first birthday next week, and I don’t like the idea of all that fat and sugar from a regular frosting (or ‘icing’ as we call it over here in England!)… would this recipe hold up to lightly icing a cake? And also, would I need to refrigerate it to stop it from ‘melting’?

    Love your blog!

  208. lily says

    hi was woundering ho many grams or cups are in the can of coconut milk, i live in New Zealand and im not sure if it might be differant here πŸ™‚

  209. Trista says

    Katie, this is amazing stuff! Thank you so much for this recipe! I was an avid baker before having to switch to a gluten-free, dairy-free, egg-free lifestyle earlier this year. I have been quite discouraged with many of my trials (mostly errors) in the kitchen since, but your blog is giving me hope again. Thank you, thank you, thank you!

  210. CJ says

    As with a lot of recipes, the photos always look better than the food actually tastes. This is NOT the case with this recipe. Just made it this morning and thought it was awesome! Thanks for sharing!!!!! πŸ™‚

  211. Stephanie N says

    Wondering if this would work for a cupcake decorating tenth birthday party? Does it melt when it gets to room temp?
    Looks soooo good!

  212. Victoria says

    Thanks for this recipe. I’ve just stuck it in the fridge after licking out the bowl. So excited to try it in just a little bit!

  213. Laila says

    hi katie
    I’ve never made any recipes from the internet but your blog looked so good
    so i have to try this
    I just have a question
    Do these taste coconut milk-y?
    If I’m not vegan and i want a more generic frosting flavor do you think i could use condensed milk?

    • Billie says

      Sophie, I’m sorry to say that that is (those are) questions that are not really answerable, as there are too many variables. The kind of coconut milk (brand etc), as well as the type sweetener used will/can make huge differences! The carb count varies with different brands of coconut milk! And SURE varies with different sweeteners. Also the amount made will depend on the different brands of coconut milk (probably even to some extent the different cans of the same brand, depending on the amount’ of “cream” in each can.) I think somewhere in this thread there are different people saying how much theirs turned out.
      Also on the carb count, because different cans will produce more or less, it would be hard to determine. Also the serving size. Best way to tell, is check the carb count per “serving” on your can, then add the carb count of you sweetener, add together. Sorry that’s the best I can help you. (which I realize isn’t much help)

  214. Amanda says

    Question about what to do with the fat: It’s November and I’m in Canada, so my kitchen is a bit on the cool side, and when I opened the can the fat was already solid on top. Left it, put it in the fridge, but when I mixed it up the next day I ended up with little hard bits of coconut oil throughout. Should I have warmed it up and incorporated the oil before putting it in the fridge to avoid this lumpy texture? The taste was great! I sweetened it with a cocoa-stevia product called Fitilicious Flavour Blaster. (It’s meant for adding flavour to protein shakes.) Also, if you’re interested in learning about slave-free chocolate have a look at a docu called “Semisweet: Life in Cocolate” ( or “Dark Side of Chocolate”. (And then look for the fair trade symbol on all of your chocolate.) Love your recipes!! Keep ’em coming!

  215. lauren young says

    So I made this thinking of chocolate frosting, and when i made it i couldn’t get over the coconut taste. I added more coco and sugar but no matter how much i put all i could taste was coconut…… not my favorite :/

  216. dieplants says

    a tad expensive but also rich in flavor and easy to make. approximate nutrition info for 1 tbl serving when made with 3 tbl powder sugar: 18.9 calories, 0.8 g fat, 3.7 mg sodium, 80.7 mg potassium, 3.1 g carbs (0.5 dietary fiber), 0.8 g protien and various vitamins/minerals.

  217. Kesia says

    Hi Katie!

    I just love your healthy dessert recipes and was totally amazed by this idea! WOW! However, I don’t live in America and can’t find Thai Kitchen Organic or any canned coconut milk around here. We only have them in bottles. I remember I left an open bottle accidentally in the fridge once and it got thick, but I can’t remember which brand it was!
    So, how many grams of fat does the coconut milk you recommended have? If I have this info, I might find one with similar amount of fat that may work well…
    Thanks for your help!!

  218. Barbara says

    Made these tonight and oh-my-goodness, so good! I used carob and a dash of cinnamon in place of the chocolate. Will definitely be making these again. Thanks so much! Now I need to get the needed items to serve mine up to look so pretty like yours!

  219. sarah says

    I tried making this and followed the recipe exactly. It was so runny and couldn’t whip it at all. I’ve made whipped cream by draining all the fluid, I used less than half the fluid for this and it really turned out terrible. Might try it again but why waste the coconut milk??

  220. Kat Young says

    This may be the greatest recipe ever off Pinterest! I made this for my family tonight and they just gobbled it up! I did use real sugar though since I am not a fan of sweetner and I also added dark chocolate to give it another something special! It was awesome! I don’t think I can be without this recipe!

  221. Emma says

    I don’t think this should be a 5-minute-or-less because you have to wait ALL NIGHT for the coconut milk. Gahhh I want it nowwwwww….

  222. Team Clark says

    Followed the recipe has written and apparently I’m not as good a cook as I thought I was, it never set up great flavor but it was more like a chocolate soup. After sitting in the refrigerator for two days it got a little thicker but I think that might’ve been because the back of my refrigerator freezes things. Again wonderful flavor I just think I did something very very wrong. πŸ™‚

  223. Katie says

    Hi Katie!
    This recipe looks amazing and I will have to seek out 1 CAN FULL FAT COCONUT MILK!!!!!!!! to try it! ha ha, you are so patient with all of your comments asking again and again and again about the low fat stuff. Thank you for sharing your creations with us!

  224. Emily says

    LOVE this! I was out of vanilla when making this so I tried it with peppermint and OMG it was AWESOME!!! Threw in some CAROB chips and made it a MINT CHOCOLATE CHIP frosting version. Who would have thought that such a mistake could be so DELICIOUS! THanks for the recipe katie!

  225. Susan says

    Just made this tonight for guests from Germany – unanimous YUM from all of us! Thank you for all your efforts – it’s appreciated!

  226. thomas says

    Yes these are very tasty indeed, had them last week and they are on the menu next weekend for one of neighbors children who my girlfriend looks after, who is moaning because he missed out and his other siblings are raving about them :O))

  227. Molly says

    My friend just sent me this recipe and I cannot wait to try it, and many of your other recipes too!!! My 23 month daughter is underweight, but has a life-threatening allergy to dairy (allergic to soy and nuts as well), so we rely heavily on coconut products to increase her fat intake…I’m so excited to see that many of your recipes use coconut (and are all dairy-free thanks to being vegan!)! I think I’ll try your chocolate cupcakes for her birthday party next month, along with this frosting if she likes it. Thank you for a whole new set of recipes to try!

  228. Rachel says

    I am not a huge fan of coconut milk. I like it, don’t get me wrong, but I have tried the ice creams that are made from coconut milk and don’t like it. Are there other options you would suggest in place of the coconut milk? What about almond milk? Would that work? I understand all the health properties that come from using coconut milk, I am just not a huge fan of the flavor.

  229. Shelley says

    Just made this today. Used the Goya coconut milk, and I guess I got a decent can because at least 3/4 of it was thick. I wound up using quite a bit of sweetener as it turns out, at least compared to what some of you have said – 1/4 cup plus another tablespoonful, but boy did it turn out delicious and has a great texture. It actually reminds me very much of mousse.

    Shana, by my calculations and given the ingredients I used (the Truvia instead of Stevia), I worked it out to be ~600 calories for the entire batch. So it just depends on how much of the batch you use per serving. I used it as frosting on a 3-2-1 cake tonight, so it was quite minimal. I think you could probably get about 4 shot glasses worth out of it standalone, so about 150 calories.

  230. Kate says

    May I ask what kind of cocoa powder you used? I am on my 6th packet of Stevia and it still has an awful “snuck into the cabinet and ate a bar of my mom’s bakers chocolate” taste

  231. Heather says

    This looks great. I have been doing no sugar lately and this will help. I love your site and saw the blondie recipe, (my son does not like chocolate, I dont know how he is mine) I noticed that you have tried to use stevia and was wondering if you have experimented with it more and how much you used? Did you have to add applesauce to substitute for the bulk? I tried to make sugar free cookies with stevia and they turned out awful I would love to try to make ones that dont taste like dirt or as my kids say “they’re ok just really weird” the cookies sat on a plate for a week before I threw them out so I think they were just being nice. Any help would be so wonderful. Thanks Heather

  232. Emily says

    YUMMY! when i saw this on Pinterst i thought it was like a Wendy’s frosty! Im Dairy free and i’m always looking for ice creamy substitutes, do you think if you left it in the fridge or the freezer and got it real cold you could eat it like an ice cream or would it get too hard? Thanksss πŸ™‚

  233. Sarah says

    I’m using the full-fat, three-ingredient coconut milk from Thai Kitchen, as recommended. Have left it in a bowl in the fridge for nearly 18 hours now, and it isn’t getting thick at all, other than the clumps of cream that were already thick when I opened the can. What am I doing wrong?

  234. Lisa says

    I used truvia (probably close to a cup of it though) – and imitation vanilla flavor (as I had no extract). It was ok. I added a few drops of orange extract to a small batch of it and it tasted really good. Added almond extract to a different small batch and it wasn’t as good as the orange. But if I made this again, I would definitely add the few drops of orange extract to it.

  235. Robin says

    This is THE yummiest. I posted that we made the chocolate cool whip version but this was what I made, and I only added a tablespoon of coconut sugar. Which BTW doesn’t taste like coconut. We used a full fat can of coconut milk that had been unopened in the fridge for a couple of days, cuz I knew I wanted to make this. I served it with Raspberries. Simple light and delicious. Do use a high quality organic cocoa powder and by all means a good quality vanilla extract. I would use a bit less of that than I did. It called for a 1/2 tsp. I’ll try a 1/4 next time. Great dessert and full fat coconut ilk is a healthy fat peeps so stop trying to use lite:)

  236. Denise says

    I bought coconut milk in a carton not a can. Will it work? Will it thicken if i set it out in the fridge. There are to many post to go through them all to see if anyone asked this already. Thanks for any help or ideas.

  237. Amy R. says

    I absolutely love this recipe. I did add a tiny bit of sea salt and it really brought out the flavor of the chocolate. I put it in small bowls and called it chocolate mousse and topped with a strawberry.

  238. Jen says

    Made this recipe last night. Turned out awesome! First time i tried making it I bought a cheap can of coconut milk that was watery. Bad idea. I then bought what you recommended Thai Kitchen Organic. Worked beautifully. I had some low carb lemon cookies and ended up frosting some with this. Yummy! Thank you!

  239. Shari says

    Hi Katie! Could I make this using Coconut Cream? Its already very thick so I’m thinking it could work. (crossing fingers!) I have the Trader Joe’s brand at home just waiting to be made into something delish =)

  240. Annie says

    Finally made this after looking it up like 50 times! Sooooo delicious!!! They were so good. Totally reminded me of mousse. I will be using this recipe again. My only regret was not having cute shot glasses to put it in…

  241. Anonymous says

    This didn’t work at all! I bought the thicker can of coconut milk but it came out all gritty with chunks of what I think are coconut oil. Does this actually work, I was kinda sad. πŸ™ It didn’t look smooth and velvety like your picture. Anyone else have this issue?

  242. Shana says

    I will have to try this. I have never liked frosting because it is usually too sweet. I can eat the whipped cream icings and buttercream is ok but anything else is usually too much. I will try this just for something different.

  243. Olivia says

    Can you tell me where you get the coconut milk and xylitol you use? Want to try the mousses and powdered sugar recipe. Thanks

  244. Julie Wolf says

    This totally flopped for me. Taste was good, but it did NOT firm up. I used the recommended brand, opened the can and left in the fridge all night. What went wrong???

  245. KarenCreftor says

    I made this the other day using honey and it’s so yummy! I’ve shared it on Facebook and Pinterest and even my OH loves it! So much so he’s requested this as the frosting on his Birthday cake hehe.

    What do you do with the leftover coconut ‘water’?

    ~Kaz x

  246. Stephanie H says

    I was very excited to find this recipe, until I looked at the nutritional content of coconut milk. It’s loaded with calories and fat, so I’m having a hard time understanding how this is healthy. LOL It does look amazing though!

    • thedude says

      You should do some research on coconut. It is one of the healthiest things you can eat -especially the fat! It may be saturated fat, but it is a different type of fatty acid chain and you metabolize it differently. These are GOOD calories… if you ever get the chance to choose between this recipe or traditional frosting, this is heads and shoulders above the alternative. Watch calories if you must, but you’ll feel better if you drop the guilt.

  247. Mary says

    I whipped mine up with beaters, and added some of the thin water stuff on bottom of the can, so it was not so thick. Added 1 T. of mini chocolate chips and put in my popsicle containers in freezer. Can’t wait till they freeze!

  248. Rachel says

    Just started The Science of Skinny diet and coconut milk (or oil) and cocoa powder are both part of the plan. Stevia is allowed, so I was so thrilled to find your recipe on Pinterest. Big Thank You!

  249. Amanda says

    I don’t understand why people hate on cake. Have you never eaten a rich, moist, deliciously chocolaty cake? Perhaps you’ve only been subjected to crappy store cakes and box mixes. Sad for those people. Anywho, this frosting/mousse recipe looks AMAZING and I will definitely be making it tomorrow. Thanks for sharing! Yummy!

  250. Haleigh Adams says

    Can you just use a can of coconut cream? I was also wondering if you could use coconut cream in any of your ice cream recipes? Or will they be too thick?

  251. Katlyn Shock says

    This says coconut milk and referring to canned? So would this recipe still work with real coconut milk like in a carton?

  252. Bexy says

    Hey! just wanted to say…LOVE your site! I’m a student naturopath on my own weightloss journey, and I’m learning about all of these wonderful foods that everyone (including me until recently) thought could only be rubbish! I would love to put a challenge to you, to see if you could make a healthy alternative to “Maltesers”! every month at that time of the month, I crave them like crazy and of course trying to be healthy, have given them up completely. would love to try an alternative! thanks and I look very forward to your future posts!


  253. Mariah says

    Katie I LOVE your website the recipes are amazing
    I would rather have cupcakes I really don’t like frosting unless its cream cheese πŸ™‚

  254. dawn says

    i have bought the tai organic full fat twice and neither was thick on top..the last can had white on top but thin and clear on the bottom…any other brands maybe? i had it in the fridge too…i may try to thicken my soupy chocolate with some xantham gum..i really wanted chocolate frosting too! πŸ™