Dark chocolate coconut dairy free glaze

Dark chocolate coconut glaze – dairy free

Gavin Wren Baking, Dairy free baking, Recipes, Vegetarian

So you’ve got a cake you want a chocolate glaze for. Or maybe you’ve just made my banana coconut cake and want to upgrade it from amazing to stupendous?

You need a rich, sumptuous glaze, something that’s going to both convey your sense of sophistication like dark chocolate and your laid back easy going nature like the tropical tones of coconut. Something that’s going to be so tasty that you could eat it by the bowlful, rather than putting it on the cake. Something that is going to make people go OMG, basically.

dark chocolate bain-marie

In that case, you’ve come to the right place my friend. This is the one for you.

When testing it, the first effort came out too runny. But, before I threw it out of the kitchen window in a petulant artistic rage, I thought I’d dip the spatula in and try some to check the flavours were balanced. This was a big mistake. I’m struggling to think of anything so moreish.

Suddenly I had eaten half the bowl and realised I faced a deep internal struggle if I had any chance of wrestling the bowl and spatula from myself. I sensed a fleeting moment of weakness, in which I doubted if eating the whole bowl was a good idea, so seized the bowl and utensil out of my own hands and rapidly doused the whole lot with the hot tap to dispose of the elixir.

Dark chocolate coconut dairy free glaze

Then, high on chocolate, coconut and sugar, I got on my bike, cycled to the supermarket, bought some more ingredients, and made the recipe that you see below. I warn you though, be VERY careful about trying this. It’s seriously dangerous stuff.

Dark chocolate coconut dairy free glaze

Dark chocolate coconut dairy free glaze

Dark chocolate coconut dairy free glaze

Dark chocolate coconut glaze – dairy free


Covers a single cake up to 23cm diameter.

Uses 1 pot

PDF recipe card to download or print


100g good quality 70% cocoa dark chocolate, broken into small pieces.
25g desiccated coconut
50g golden caster sugar (or normal caster sugar is OK)
75g coconut cream (the thick version of coconut milk, not solid, creamed coconut)
A few more pinches of desiccated coconut for sprinkling.


Create a bain-marie by placing a glass heatproof bowl on top of a saucepan of water, making sure the bottom of the bowl does not touch the top of the water. Heat until the water is simmering then turn down to a very low heat. Place the chocolate in the bowl and leave to melt, stirring occasionally.

In a jug, mix together the coconut cream and sugar. Once the chocolate has all melted, stir in the desiccated coconut. Remove the bowl from the heat and stir in the coconut cream mixture. Mix well then leave to cool before spreading over a cake with a palette knife or spatula, finally sprinkle with some more coconut.

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