Vegan Chocolate-Ganache Frosting

Photo: Bryan Gardner
Prep Time:
10 mins
Total Time:
2 hrs 15 mins
2 cups

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.


  • 2 cups chopped semisweet chocolate (10 ounces)

  • 1 ⅔ 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.

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