3-Ingredient Creamy White Chocolate Coconut Ganache

This 3-Ingredient Coconut Ganache recipe is creamy with a light coconut flavor. Only including three ingredients, it is an uncomplicated recipe that is perfect for garnishing and filling cakes or cupcakes. Generally, coconut ganache isn’t served on its own but rather is used to garnish an elegant cake or cupcakes. This ganache is light and fluffy making it perfect to do intricate piping on your desserts.

To make the coconut ganache, chopped white chocolate is placed in a tall heat proof container. Then, the heavy cream is heated until hot on the stove before being poured over the chocolate and blended with an immersion blender. Next, the coconut cream gets blended in until the mixture is very smooth. Once it has cooled in the fridge, it gets whipped so it is a fluffy consistency and can be used as a frosting on cakes. This ganache recipe will be perfect for those who love coconut-flavored desserts and white chocolate.

What is Coconut Ganache?

This coconut ganache is a rich blend of cream, white chocolate, and coconut cream. It is velvety and fluffy, making it an indulgent addition to any cake.

Ganache is a food that is often used as a sauce, glaze, icing, or filling. It originated in France and is classically a blend of cream and chocolate. Usually, the type of chocolate used is dark or semi-sweet chocolate but white chocolate is more common now as well.

Depending on the ratio of the ingredients in ganache, it can be used as a glaze, icing, or truffle filling. This coconut ganache filling includes the right balance of white chocolate and cream, which allows it to set enough that it isn’t liquid-y and can whip into a frosting consistency.

Pro Tips

• Use the best-quality white chocolate you can find. White chocolate that has a high amount of cocoa butter and very little added ingredients will work the best in the coconut ganache recipe.
• The cream should only come to a simmer rather than to a boil as overheating the cream may cause it to split.
• If you would like to use this ganache for truffles, you can increase the amount of white chocolate in it so that it is easy to scoop and shape into truffles once cooled.
• Feel free to use the ratios in this recipe to make ganache with other types of chocolate such as dark chocolate or semi-sweet chocolate.
• If you don’t have an immersion blender to blend the cream with the chocolate, you could use an upright high-speed blender instead.
• For added flavor, feel free to add orange extract or vanilla extract into the chocolate and cream mixture.

How Can You Use Coconut Ganache?

This coconut ganache recipe can be piped onto cakes or cupcakes. Consider spreading and piping it on layers of vanilla cake and sprinkling the tops and sides with coconut for a coconut cake. Alternatively, you could pipe it onto chocolate cupcakes and garnish them with some passion fruit for added tropical flavor.

What Type of White Chocolate Should Be Used in Ganache?

The best white chocolate to use is one that has a high cocoa butter content and very little added ingredients such as sugar. Look for a high-quality brand such as Lindt, which will have the best flavor in this coconut ganache.

What Can I Do if the Ganache is Too Thick?

If you find that your ganache has set too much in the fridge, simply allow it to warm up at room temperature for a few minutes until it is loose enough that you can use it. Whipping the mixture with beaters will help loosen it and give it a fluffy consistency as well.

Can I Use Coconut Ganache as a Pourable Ganache?

Yes, you definitely could! To use it as a pourable ganache to glaze a cake, allow it to cool at room temperature until it thickens enough that it will glaze your cake without falling off the sides.

How to Store Coconut Ganache

This coconut ganache should be stored in an airtight container in the fridge until you are ready to use it. It should keep for several weeks in the fridge.

How to Make Coconut Ganache

Chop the chocolate and place it in a tall, narrow container. Heat the cream in a saucepan until it reaches a simmer; pour it over the chocolate and blend it with an immersion blender. Add the coconut cream and continue blending until smooth and lump-free.

Pour the ganache mixture into a wide container. Cover it with plastic wrap so that it touches the surface of the ganache and refrigerate it for at least 6 hours or overnight.

In a bowl, whip the ganache with a hand mixer or in a stand mixer, being careful not to over whip it. Transfer it to a piping bag and use it to garnish desserts like cakes or cupcakes.