This easy icing recipe uses coconut cream as the base and includes no powdered sugar. It’s perfect for putting a drizzle on muffins, quick breads and more. I’ve included helpful tips for handling the coconut cream below!
This icing is a perfect topping for my gluten-free banana bread, gluten-free vegan pumpkin bread, gluten-free sweet potato muffins or my zucchini carrot apple muffins (gluten and dairy-free). My gluten-free blueberry muffins would be amazing with the lemon version of this icing (see below). For another delicious dessert topping with no powdered sugar, try my creamy sweet potato frosting.
What is Coconut Cream?
Like coconut milk, coconut cream is available in cans. Open a can of coconut cream and there is a thick white cream on top and coconut water on the bottom (usually). DO NOT MIX OR SHAKE THE CAN. Scrape the thick cream off the top and save the water and thinner cream for a smoothie.
The different brands of coconut cream vary wildly! Some are as thick as butter while others are more like whipped cream. The one that has most consistently worked for me is the the Whole Foods Market 365 brand coconut cream, but only in colder months. The Native Forest is usually too thick for warmer weather but works better during the summer.
NOTE: Coconut is very sensitive to temperature. Too hot, and it might be runny. Too cold and it might be grainy or too thick. If it’s a cold day and the coconut cream is too thick, heat it in the microwave for 3, yes, just three seconds, then stir. This will heat it enough to be more pourable.
During warmer weather, if the cream is too runny, add 1 tablespoon of tapioca starch to 3 tablespoons of coconut cream and refrigerate about 5 minutes. Drizzle on cooled baked goods right before serving.
Add a little sweetener and you have a perfect, no powdered sugar icing. I prefer agave or maple syrup as the sweetener but use whichever one you prefer.
How to Ice Muffins
In order to get that pretty drizzle on top, a squeeze bottle or piping bag with a #4 tip works best. Be sure that you have blended the mixture smooth so that there are no chunks of coconut cream. The chunks will clog up the piping tip.
Hold the tip at least 1/2″ above the muffin or bread, squeeze and move slowly across to create your desired pattern.
Add different flavors to complement your muffins or bread. Here are some of my favorites:
- Add the zest of one orange for a topping that is perfect on banana bread, muffins, pumpkin bread. The zest will make it a little chunky so, it will not pipe as well but still tastes AMAZING!
- Add the zest of one lemon for a topping that is great on blueberry muffins or poppy seed muffins.
- Add 1/8 tsp of vanilla extract or peppermint flavor.
- Add 1/8 tsp cinnamon for a perfect topping on just about ANY muffin or bread.
How to Make Icing without Powdered Sugar
- 1/2 cup coconut cream 1 15 ounce can should have enough
- 1 tsp agave maple syrup or your choice of sweetener
Optional flavor additions:
- zest of 1 lemon
- zest of one orange
- 1/8 tsp peppermint flavor
- 1/8 teaspoon vanilla bean paste or extract
- 1/8 tsp cinnamon
- NOTESCoconut is very sensitive to temperature. Too hot, and it might be runny. Too cold and it might be grainy or too thick. If it's a cold day and the coconut cream is too thick, heat it in the microwave for 3, yes, just three seconds, then stir. This will heat it enough to be more pourable.During warmer weather, if the cream is too runny, add 1 tablespoon of tapioca starch to 3 tablespoons of coconut cream and refrigerate about 5 minutes. Drizzle on cooled baked goods right before serving.
- DO NOT SHAKE or stir the can of coconut milk. Scrape the thick, white cream off the top. There may or may not be coconut water underneath. Save that for a smoothie.
- There will likely be some chunks in the coconut cream. Stir well with a wire whisk or with an immersion blender.
- Stir in the sweetener and optional flavor additions if using.
- Pipe or spread on just before using.
Leave a Comment & Rate this Recipe