If you want to add a little bit of tropical flavor to your cookies, cakes, loafs, and more, you can do so easily with this Pourable Coconut Icing a.k.a. Coconut Glaze!
This simple, 3-ingredient, 5-minute, one-bowl recipe instantly uplevels your bakes, adding moisture, sweetness, and that subtle floral and nutty flavor you can only get from coconut. It’s thin and pourable, so it’s easy to work with.
And let me tell you, as a busy mom who loves to bake and never settles for boring flavor, having this super-quick and crazy easy recipe in my back pocket feels like a superpower!
Between this and my 2-Ingredient Lemon Icing, I’m elevating all my bakes with very minimal effort.
Coconut Icing Ingredients
I tested this glaze with and without the coconut extract, and while you can still get a nice, creamy coconut icing without the extract, the coconut flavor is really mild.
On its own, it tastes great, but as soon as you pour it over your dessert, the super-subtle hint of coconut tends to get lost. That being said, for best results I do recommend adding the coconut extract.
Coconut Glaze Tips and Tricks
How to Make Coconut Icing
Sift the powdered sugar into a large mixing bowl with 2 tablespoons of coconut milk and the coconut extract and use a hand or stand mixer on high to beat together.
If need be, use a rubber spatula to scrape any sugar that’s stuck to the sides and bottom of the bowl into the icing, ensuring everything is well integrated.
Once smooth, grab a spoonful and let the glaze run off of the spoon to assess the consistency. My desired outcome is usually consistent with the thickness of Elmer’s glue (I know, not very appetizing, but it’s the best comparison I can think of).
If your icing is too thick, slowly add more coconut milk while whisking, until you’re happy with the runniness of your glaze.
How I Store Leftover Coconut Icing (or Make it Ahead of Time)
The cool thing about homemade glaze is that it lasts for 2-3 weeks in the fridge! It’s a great thing to have on hand to uplevel your desserts. Plus, it’s easy to make ahead if you have a big baking day ahead of you!
Just store it in an airtight container. Please note that as it cools, it will firm up. You can easily thin it back out by warming it up or just stirring in an extra splash of coconut milk.
Pourable Coconut Icing (Coconut Glaze)
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Hand Mixer * or *
Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons full fat coconut milk
- 1 teaspoon coconut extract (optional but highly recommended)
Instructions
- Sift the powdered sugar into a large mixing bowl. Add the coconut extract and 2 tablespoons of milk and use a hand mixer on high to combine.1 cup powdered sugar, 2-3 tablespoons full fat coconut milk, 1 teaspoon coconut extract
- Assess the consistency of the icing by allowing it to run off a spoon. I usually keep it thicker for cookies and thinner for cakes, muffins, and loaves. If needed, slowly add more coconut milk, whisking in between, until you're happy with the thickness. Try it on this Sour Cream Pound Cake!
Pro Tips
- If for some reason you accidentally make it too thin, you can always slowly add a little more powdered sugar.
- This icing lasts up to 3 weeks in the fridge, so it can easily be made ahead of time. It will get firm in the fridge; thin it out by heating it up or stirring in extra coconut milk.
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