Magic Chocolate Frosting

I will keep this brief here and simple. As simple as the 2 (including salt 3) ingredient chocolate frosting you’re about to make. This is without a doubt the BEST vegan and keto friendly decadently delicious chocolate frosting ever! I use weighted measurements in grams for this recipe, so please adhere to them and follow my directions to a ‘T’ for silky smooth chocolate frosting fun. This goes well with any cupcake, cake and is used as the frosting for my Magic Flourless Chocolate Cake! Enjoy!

Magic frosting mise en place/ food prep
Heating up the full fat canned organic coconut milk
My magic chocolate frosting is the perfect accompaniment for my delicious keto, paleo, vegetarian magic flourless chocolate cake.

Magic Chocolate Frosting

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Recipe by Priscilla Soligo Course: Uncategorized

Prep time: 5 minutes 
Makes approx. 1½ cups


  • 280g Canned Full-Fat Coconut Milk (organic, if possible)

  • 200g Vegan, Sugar Free Chocolate Bars (stevia, or monk fruit sweetened), roughly chopped

  • Pinch Unrefined Salt


  • On the stove, on low-medium heat in a small saucepan, heat up the coconut milk. Keep stirring until only just boiled. Remove from the heat & set aside.
  • In a medium bowl, add in the chopped chocolate. Pour over the top of the chocolate the hot coconut milk. Using a whisk, whisk until the chocolate is completely melt. Add in the salt. Whisk until well combined.
  • Place the chocolate mixture bowl into the freezer to set for approx. 30 minutes. You must stir the frosting every 5 minutes to avoid freezing. Alternatively, leave in the fridge to set up for 2 hours or until set. 
  • Prepare a standing mixer with the whisk attachment (or electric hand mixer). Once frosting is set up (not a loose liquid), remove from the freezer/ fridge and using a spatula place into the standing mixer bowl. Mix on high until you have a frosting consistency. If your frosting is too stiff (cold), simply turn your oven on for a few minutes, then turn it OFF and place the bowl of frosting inside with the door closed for a minute or two to help to soften. Mix it again for perfect piping, or spreadable frosting consistency.
  • How to use? Place the frosting into a piping bag with a tip and pipe onto the chocolate cake. If you do not have a piping bag you can place the frosting into a ziplock bag first, then carefully make a tiny snip on one corner to allow for piping chocolate drops/ bubbled effect, as pictured here & on my Magic Flourless Chocolate Cake Or, you might prefer to smear old school style on top of the cake using a spatula.


  • Storage: Frosting stores well in an airtight sealed container in the fridge for up to three weeks.

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