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    Home / Desserts / Cakes & Cupcakes

    5 from 5 reviews

    5-Minute Vegan Chocolate Ganache with Coconut Milk

    By Alanna Taylor-Tobin on Oct 1, 2022 (updated May 31, 2023) / 2 Comments

    Jump to Recipe Print Recipe

    Luscious & glossy vegan chocolate ganache can be yours in 5 minutes and 4 ingredients with this foolproof formula.

    Just heat coconut milk with bittersweet chocolate and whisk for a deep, dark, gooey chocolate topping for cakes and cupcakes – or for licking off of spoons, you do you! Pair this with my coconut flour chocolate cake for dairy-free chocolate dessert bliss. Includes a paleo-friendly option.

    glossy swirls of vegan chocolate ganache sit atop a chocolate cake
    Glossy chocolate ganache made with 4 ingredients in 5 minutes

    If you prefer less-sweet frosting but can't ever get enough chocolate, let me introduce you to your new cake topping BFF: coconut milk chocolate ganache.

    Made with loads of dark chocolate emulsified into enough liquid to make it creamy, ganache can be poured over cakes, piped or swirled over cupcakes or brownies, chilled and rolled into truffles, or simply eaten by the spoonful for those of us with no shame.

    partially sliced cake topped with shiny coconut milk ganache
    This vegan ganache pairs beautifully with coconut flour chocolate cake

    Ganache is traditionally made with heavy cream, but for this easy vegan ganache, full-fat coconut milk stands in seamlessly. This ganache doesn't taste at all like coconut, but the subtle floral flavor of the coconut milk enhances the fruity notes in the chocolate. Plus it's dairy-free for those of us with sensitivities.

    I add a splash of vanilla extract and a pinch of salt to up the flavors. And sometimes I add a slug of liqueur such as dark rum or GF whiskey if I'm feeling saucy.

    ingredients arranged in cute bowls: chocolate chunks, salt, vanilla, and coconut milk
    Ingredients: chocolate, coconut milk, vanilla & salt

    Ingredients & Substitution Suggestions

    Just a few pantry ingredients go into this dairy-free ganache.

    • Full-fat canned coconut milk forms the liquid base. Be sure to use unsweetened coconut milk; I tested this with Thai Kitchen organic coconut milk. If your room-temperature coconut milk is chunky, pour the whole can into a saucepan, place over low heat, and stir until it's smooth and well-combined. Then measure out what you need and proceed with the recipe.
      • Other plant milks such as oat and almond milk can be used, but since most are lower in fat than coconut milk, you'll need to use less milk so that the ganache doesn't become too watery. Try starting with half the amount and add more as needed. You can also add a tablespoon or two of plant-based butter for extra richness if you like.
    • Bittersweet chocolate adds loads of chocolate flavor and sets the ganache softly. Choose a chocolate with a cacao mass of 70-75% for the correct set. I tested this recipe with Raaka Maple baking chocolate discs (75%) and Hu gems (70%). Both are free of refined sugar and make this ganache paleo as well as vegan.
      • If using a chocolate with a lower cacao mass, you’ll need to increase the amount of chocolate to help the ganache firm up when cool. If using chocolate with a higher cacao mass, you’ll need to add more coconut milk so that the ganache will be soft.
    • Vanilla extract and a pinch of salt sharpen the flavors. These can be left off if you prefer.

    How to Make Chocolate Ganache with Coconut Milk

    This recipe takes just a few minutes of active time plus a bit of cooling time to make. The recipe makes about 1 1/2 cups of ganache which is enough to frost a single-layer 8 or 9-inch cake, and the recipe is easy to increase for larger cakes.

    Here's how to make delicious vegan chocolate ganache in just a few simple steps.

    coconut milk swirled with vanilla in a small white saucepan with spout
    Combine the coconut milk, vanilla, and salt in a small saucepan. Place over low heat and bring to just below a simmer.
    chocolate chunks in a stoneware bowl
    Place the chocolate in a medium-sized heatproof bowl.
    warm coconut milk has been added to the chocolate chunks
    Pour the hot coconut milk mixture over the chocolate and let sit for 1 minute to melt the chocolate.
    whisking the ganache smooth
    Whisk gently until smooth and combined. Cover and let sit at room temperature to firm up.
    the ganache has cooled and has been piled on top of a round chocolate cake
    If the ganache is warm and loose, pour it over your desired pastry. If the ganache is cool enough to hold a shape, dollop and swirl it over your baked goodies (shown here).
    the finished cake with swirls of luscious ganache on top
    Enjoy at room temperature or chill briefly to firm the ganache.

    Tips for Shiny, Glossy Ganache

    Some ganache recipes use corn syrup or butter to add shine to the finished ganache. I keep it simple and don't add either. But here's a trick I learned at my first pastry chef job:

    If the ganache has cooled and become matte, just before serving, wave a small kitchen torch or crème brûlée torch over the dessert, 6-8 inches away from the ganache. It will return the glossy sheen to the surface of the ganache. Just take care not to burn the ganache, as chocolate is sensitive to heat.

    a slice of moist chocolate cake with swirls of ganache on top and a gold fork
    Tip for shiny ganache: gently warm the top with a creme brulee torch for extra shine!

    Troubleshooting

    Variations between brands of chocolate and coconut milk can effect the consistency of the ganache. Here are two ways to fix your ganache if it turns out either too thick or too thin.

    • If the ganache is too thick: gently melt the ganache over a water bath (or in a heavy-bottomed saucepan set over the lowest possible heat), stirring frequently. Add more coconut milk to thin the ganache. Let it cool again and check for consistency.
    • If the ganache is too thin: gently melt the ganache over a water bath (or in a heavy-bottomed saucepan set over the lowest possible heat), stirring frequently. Add more chocolate and stir or whisk until smooth. Let it cool again and check for consistency.

    How to Enjoy your Perfect Vegan Chocolate Ganache

    This versatile ganache can be used on lots of different recipes. Here are a few favorites:

    • Swirl it over cakes such as coconut flour chocolate cake (shown here), gluten-free banana cake, or gluten-free chocolate bundt cake.
    • Spread it between warm almond flour crepes with berries or sliced bananas.
    • Drizzle it over brownies.
    • Chill and roll it into truffles.
    • Melt it into warm almond milk for quick hot chocolate.
    • Spoon it into tart shells and top with berries for an elegant dessert.

    How do you like to enjoy ganache? Let me know in the comments below!

    a bite has been taken out of a slice of the moist chocolate cake leaving tine marks in the ganache
    Coconut milk ganache makes a dreamy topping for chocolate lovers

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegan chocolate ganache recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 5 reviews

    5-Minute Vegan Chocolate Ganache with Coconut Milk

    Print Recipe Pin Recipe
    Luscious & glossy vegan chocolate ganache can be yours in 5 minutes with this foolproof formula.
    Just heat coconut milk with bittersweet chocolate and whisk for a deep, dark, gooey chocolate topping for cakes and cupcakes – or for licking off of spoons, you do you! Pair this with my super moist coconut flour chocolate cake for dairy-free chocolate dessert bliss. Includes a paleo-friendly option.
    Alanna Taylor-Tobin
    Prep Time: 2 minutes minutes
    Cook Time: 3 minutes minutes
    Total: 5 minutes minutes
    Servings: 1.5 cups (enough for a single layer 8 or 9-inch cake)

    Ingredients

    • 5 ounces (about 1 cup) coarsely chopped 70-75% bittersweet chocolate or chocolate chips*
    • ¾ cup (170 g) full-fat unsweetened canned coconut milk (well-combined, such as Thai Kitchen Organic)*
    • 1 teaspoon vanilla extract
    • pinch fine sea salt

    Instructions

    • Place the chopped chocolate in a medium heatproof bowl.
    • Combine the coconut milk, vanilla, and salt in a small saucepan and set over a medium flame. Heat, swirling occasionally, until the coconut milk is hot and steamy, just below a simmer, 2-3 minutes.
    • Pour the hot coconut milk mixture over the chopped chocolate. Let sit 1 minute, then whisk gently until the ganache is silky-smooth. Whisk gently so as not to incorporate too many air bubbles into the ganache; they don’t look as pretty as smooth ganache!
    • Cover the bowl tightly (or pour the ganache into a jar with a lid) and let cool to room temperature, at least 30 minutes and up to 24 hours. If you’re in a hurry, pop the ganache in the fridge for 5 minutes, stir, then repeat once or twice until the ganache is firm enough to hold a soft shape when dropped from a spoon.
    • Depending on how firm the ganache is, you can either pour it over your cake if it’s more loose. Or if the ganache is more thick and firm, you can swirl it over your cake.
    • Ganache will keep at cool room temperature for an additional day; after that, store it in the fridge to be on the safe side.

    Notes

    *To combine coconut milk easily, open the can and pour the whole thing into a small saucepan. Place the saucepan over low heat and stir until the coconut milk is smooth and well-combined, 1-2 minutes. Measure out what you need and proceed with the recipe.
    *I tested this recipe with Raaka Maple baking chocolate discs (75%) and Hu gems (70%). Both are free of refined sugar and delicious! If using a chocolate with a lower cacao mass, you’ll need to increase the amount of chocolate to help the ganache firm up when cool. One reader found that 1 1/2 cups of chocolate chips with 55% cacao mass worked well (Pascha brand). Alternatively, if using chocolate with a cacao mass higher than 75%, you’ll need to add more coconut milk so that the ganache will be soft.
    Boozy ganache: 
    Decrease the coconut milk by 1-2 tablespoons and add 1-2 tablespoons spirit of your choice, such as dark or spiced rum, brandy, or whiskey, to your taste. 
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Lindy says

      April 10, 2023 at 11:23 am

      This frosting was so decadent and rich! I needed a dairy free cake frosting and this was so simple. I cooled the ganache completely and then whipped it for a lighter consistency. I also did end up adding a little bit of honey to sweeten it as my chocolate was quite dark.

      Reply
      • Alanna Taylor-Tobin says

        April 12, 2023 at 3:54 pm

        Hi Lindy,

        I'm so glad you liked the ganache! Good call adding honey for a touch more sweetness, I bet the floral flavor was really lovely. Thanks for the note and rating!

        -A

        Reply

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    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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