Vanilla Frosting Recipe – Gluten Free

*This recipe is gluten free, dairy free, soy free, and more* substitutions below*

The frosting in this recipe more so resembles a whipped frosting. If you need an icing, please see this recipe:


Vanilla Frosting Recipe – Gluten Free

©Jessica Caracciolo


  • 3-4 cans of full fat coconut milk (this is not the coconut milk you get in a milk carton in the rice milk section of the store. This is usually in either the organic section or the international foods section. Low fat or reduced fat coconut milk will not work.)
  • Confectioners sugar (to taste – usually a cup or two)
  • Vanilla extract (to taste – usually a few teaspoons)


  • First – buy the cans of coconut milk and put them in the fridge for 3-4 days so the milk can stiffen.
  • Then, using a can opener, open the cans of coconut milk, You will see that there is a solid white thing of coconut milk there. Spoon that out (which might be hard) into a bowl. Do not get the liquid from the bottom of the can in the bowl. Do this for each can.
  • Next, mash up the coconut milk you have in the bowl. I usually start out with a potato masher. And then get out your hand mixer (electric) and blend it until it is soft. Now, start slowly adding in confectioners sugar until you get the desired texture and taste of frosting. It will taste like coconut. Also, adding in one teaspoon of vanilla extract at a time. Don’t over do either of them – start out slow. You can always add more.
  • Refrigerate for a few hours so it can set.
  • Then you can use it to frost cakes, cupcakes and even use it in triffles.
  • Note: keep refrigerated


  • Confectioners sugar may need to be more than listed. Taste as you go adding more if necessary.
  • Milks – don’t use rice milk. It won’t set.

Important note:

  • I have been making this for a couple of years now and I have experimented with a few different brands of full fat coconut milk. I have found one brand that works every time. (Not all of them harden/stiffen in the fridge like they should.) The one I use most often is Native Forest Unsweetened Organic Coconut Milk Classic. Some other brands work too but make sure you give yourself time to experiment.

Pictured here:

This is a picture of my chocolate, strawberry trifle. I will put a recipe on here for that too. But I used this recipe for the frosting/icing I used.