Coconut Whip Icing | Dairy Free

Light, fluffy and creamy, coconut whip is a great low carb icing alternative for dairy free and vegan recipes. Simple and easy, it's just 2 ingredients and has less than 2g of carbs.

By DispatchPrint

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  • Yields 10 serves (enough for 1 loaf or 10 muffins)


 1x 400mL can full fat coconut cream – unshaken refrigerated overnight

 1/3 cup (75g) Simply Low Carb Sugar-free Icing Mix – alternatively you can use another powdered sweetener

 Chilled bowl and chilled beaters/whisk attachment


1Remove the chilled bowl and beaters/whisk attachment from the freezer or refrigerator. Using chilled equipment will help thicken and whip the cream to a better icing consistency.

2Remove the can of coconut cream from the refrigerator. Gently turn can over and open.

3Pour out the contents of the can into a strainer over a bowl to separate the coconut water from the cream. Discard the drained liquid (or keep the coconut water for smoothies).

4Add the solid coconut cream to the chilled bowl.

5Beat on high until the coconut cream resembles whipped cream.

6Add in Sugar-Free Icing Mix to the bowl and beat until combined.

Looking for some other dairy free or vegan icing options?

1Vegan Cream Cheese Icing

2Coconut Yoghurt Drizzle

3Dairy-Free Chocolate Ganache

4Coconut Cashew Icing


Serving size49g
Energy89.52 Cal (375 Kj)
Fat, total8g
- Saturated fat7g
Carbohydrate, total2g
- Sugar2g

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