This easy coconut butter glaze comes together in about five minutes with just three ingredients. Paleo-friendly, dairy-free, and refined sugar–free, it’s perfect for drizzling over quick breads and pancakes or spreading on cookies and bars.
Skip powdered sugar icing and try this creamy coconut butter glaze made from coconut butter and pure maple syrup. It’s a cleaner, less processed way to add a naturally sweet, rich topping to baked goods and snacks.
I use this glaze on recipes like carrot cake balls, carrot cake oatmeal cookies, and gluten-free pumpkin scones for a simple, tasty finish.
What is Coconut Butter?
Coconut butter, also known as coconut manna, is made by blending the whole coconut flesh into a thick, spreadable butter. It’s solid at room temperature but softens when warmed, making it ideal for a luscious glaze.
Coconut butter keeps the coconut’s natural fiber and sweetness, giving the glaze a creamy texture and light coconut flavor without relying on refined sugars.
With just a few additions—like maple syrup and a splash of milk—you can transform coconut butter into a healthier alternative to traditional frostings and glazes.
Ingredients Needed
Exact quantities are in the recipe card below. A few notes about the main ingredients:
- Coconut butter – Use true coconut butter (not coconut oil). It can be found at health food stores or online.
- Maple syrup – Use pure maple syrup for best flavor and natural sweetness.
- Milk – To keep the glaze Paleo and dairy-free, use unsweetened almond milk or another plain non-dairy milk. If dairy is acceptable, regular milk works too.
How To Make Coconut Butter Glaze
Step 1: Scoop coconut butter into a small microwave-safe bowl.
Step 2: Warm the coconut butter for 15–30 seconds, or until it’s soft and just melted.
Step 3: Stir in the maple syrup; this combination will thicken slightly as it combines.
Step 4: Add dairy-free milk, one teaspoon at a time, until the glaze reaches a drizzle-able consistency.
Step 5: Use immediately, as the glaze will thicken as it cools. Drizzle or spread onto muffins, cookies, pancakes, or the baked treat of your choice.
⭐Top Tip!
For a thinner, more drizzle-able glaze (ideal for quick breads and pancakes) add a little more milk. For a thicker, spreadable frosting for cookies, use less milk.
Flavor Variations
Customize the glaze to match your recipe. A few simple add-ins:
- Fresh lemon juice – Add the juice of ½ lemon for bright citrus flavor; lemon zest enhances it further.
- Warm spices – A pinch or two of cinnamon (or a spice blend) creates a cozy, sweet glaze.
- Extracts – Add ½ teaspoon pure vanilla or ¼ teaspoon almond extract (almond is strong, so start small) and adjust to taste.
How to Use This Glaze
This coconut butter glaze works anywhere you would use a traditional glaze: muffins, pastries, cookies, pancakes, and waffles. It pairs especially well with oat flour pancakes, gluten-free waffles, and many gluten-free baked goods.
Try it drizzled over banana oat muffins, blackberry muffins, cranberry almond cookies, or blueberry almond bread. It’s a simple swap for powdered sugar glazes when you want a cleaner ingredient list.
FAQs
Yes. Natural food colorings work well with this glaze.
No. Coconut oil is the extracted oil from coconut meat, while coconut butter is made by blending whole coconut flesh into a thick butter.
Clean Eating Dessert Recipes
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Healthy Samoa Cookies (gluten-free & vegan)
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Easy Vegan Chocolate Mousse (4-ingredients)
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Vegan Fruit Tarts (no bake)
-
Coconut Macaroons without Condensed Milk
If you try this glaze, please leave a rating or comment and share a photo on social media—tag @CleanPlateMama to show how you used it.
Eat Clean. Be Well!
-Sara
Coconut Butter Glaze (Paleo)
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Equipment
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1 small microwave-safe bowl
Ingredients
- ½ cup coconut butter
- 3 tbsp. pure maple syrup
- 1–3 tsp. plain almond milk (to thin)(or other non-dairy milk)
Instructions
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Microwave the coconut butter for 15–30 seconds, or until slightly melted and creamy.
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Stir until smooth, then mix in the maple syrup (the mixture will thicken). Add almond milk, 1 teaspoon at a time, until the glaze reaches a drizzle-able consistency.
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Use immediately, as the glaze will thicken as it cools.
Notes
- To measure coconut butter, scoop chunks into a measuring cup and lightly pack to reach ½ cup.
- Add more milk for a thinner, more pourable glaze; use less for a thicker spreadable texture.
- Any plain unsweetened non-dairy milk works. Regular milk can be used if dairy is acceptable.
- This glaze is suitable for drizzling or piping over cookies but is not recommended as a stable frosting for full cakes or cupcakes.
- Recipe yields enough to glaze roughly 18 cookies.