New This Month

Vegan Chocolate-Ganache Frosting


Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to chocolate, the frosting will take longer to thicken, but the decadent taste and airy texture are well worth the wait. Pair it with our Vegan Chocolate Cupcakes.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Photography: Bryan Gardner

Source: Martha Stewart Living, September 2016


  • 2 cups chopped semisweet chocolate (10 ounces)
  • 1 2/3 cups full-fat coconut milk (from one 13.5-ounce can)


  1. Place semisweet chocolate in a heatproof bowl.

  2. Bring coconut milk just to a boil; pour over chocolate.

  3. Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally, until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.

Cook's Notes

To speed up the process, refrigerate the frosting for 45 minutes, stirring every 10 minutes, instead of allowing it to thicken at room temperature.

Reviews Add a comment

  • julietiedesudd
    17 SEP, 2016
    Well much to my disbelief-this came out beautifully! I had seen another recipe that used much less coconut milk (I kept thinking did they mean coconut cream?) and couldn't believe that this would set correctly. But it did! I will say I put it in the freezer to cool faster stirring it about every 10 minutes. It tasted great with only the subtlest taste of coconut if at all. I would definitely recommend this!