Coconut ganache is a delicious vegan alternative to traditional chocolate ganache made with coconut milk instead of heavy cream. It has a rich, velvety texture perfect for filling and topping cakes and desserts. However, coconut ganache can sometimes turn out too thin or liquidy. Luckily, there are a few easy ways to thicken coconut ganache to get the ideal creamy consistency.
Using Coconut Cream
The simplest way to thicken coconut ganache is to use coconut cream instead of regular canned coconut milk. Coconut cream has a much higher fat content, usually around 22%. The extra fat helps give coconut ganache a thicker, richer texture. Look for cans of coconut cream or coconut milk that only contain coconut and water in the ingredients list, without any thickeners or stabilizers. Shake the can well before opening to incorporate the thick cream on top. Be sure to refrigerate leftover coconut cream or ganache, as the fat will separate out again.
Reducing the Mixture
Another easy method is to reduce the ganache mixture down by simmering it on the stove. Simply heat the coconut ganache in a saucepan over medium heat, stirring frequently, until it reduces down to a thicker consistency, about 5-10 minutes. This evaporates off some of the water content from the coconut milk and concentrates the fat and flavor. Just be careful not to overheat or simmer too long, as this can cause the coconut milk to curdle or separate. Remove from heat as soon as it reaches the desired thickness.
Adding Cornstarch
For a really thick, scoopable ganache that can be piped or molded, you can add some cornstarch slurry. In a small bowl, mix together 1-2 teaspoons cornstarch with 1 tablespoon cold water until smooth. Heat the ganache on the stove until warm and add the cornstarch slurry while stirring constantly. Simmer for 2-3 minutes more until noticeably thickened. The cornstarch acts as a stabilizer and gives the ganache a thick, sliceable texture once cooled. Start with just 1 tsp cornstarch and add more if needed.
Chilling the Ganache
Chilling the ganache thoroughly before using can also help give it a thicker, firmer texture. Simply pour the finished ganache into a dish, cover, and refrigerate overnight. The longer it chills, the more firm it will become. Whipped coconut ganache that has been refrigerated will hold its shape much better than at room temperature. For best results, chill ganache for at least 6-8 hours.
Adding Powdered Ingredients
For a thicker ganache without altering the coconut milk too much, you can fold in powdered ingredients after heating. Try adding 1-2 tablespoons of unsweetened cocoa powder, coconut flour, protein powder, or powdered milk. These help absorb moisture and add bulk and texture to the ganache. Start with a smaller amount and add more as needed. Whisk vigorously to fully incorporate so there are no clumps.
Using a Thickener
For a quick and easy way to thicken ganache, you can use a starch-based thickener. Whisk in 1/2 to 1 teaspoon of cornstarch, arrowroot starch, potato starch, tapioca starch, or kuzu. Simmer for 1-2 minutes to activate the thickening power. Be careful not to boil or overheat, as this can make the texture gloppy. Start with a smaller amount of thickener to avoid making the ganache too stiff.
Whipping the Ganache
Whipping the ganache introduces air bubbles and makes it lighter and fluffier in texture. Use a hand mixer or stand mixer fitted with the whisk attachment to whip chilled ganache on medium-high speed for 2-3 minutes. Watch closely to stop whipping before the ganache holds stiff peaks. Overwhipped ganache can become grainy. Let it firm up again in the fridge if it becomes too loose.
Adding Confectioner’s Sugar
You can also add some confectioner’s sugar, or powdered sugar, to help thicken and stabilize the ganache. Sift in about 1/4 to 1/2 cup confectioner’s sugar and whisk until fully combined. The sugar soaks up moisture and gives the ganache more body. Be careful not to over-sweeten it. Taste and add more sugar a tablespoon at a time if desired.
Using Full Fat Coconut Milk
When making coconut ganache, be sure to use full-fat canned coconut milk, not lite varieties. Full-fat coconut milk contains around 22 grams of fat per 1/4 cup serving. This high fat content is what gives ganache that rich, creamy texture. Avoid low-fat or lite coconut milks, which have a thinner consistency, as well as boxed coconut milk which contains a lot of added water.
Substituting Some Heavy Cream
You can add a small amount of heavy whipping cream to coconut ganache to make it thicker. Use a can of full-fat coconut milk along with 2-3 tablespoons of heavy cream. This adds extra fatty richness without overwhelming the coconut flavor. Heavy cream has over 36% fat, making it ultra-thickening. Too much can make the ganache lose its coconut identity.
Adding Vegan Butter or Shortening
For a vegetarian/vegan option, use vegan butter or coconut oil shortening in place of the heavy cream. Heat 2-3 tablespoons of vegan buttery spread or shortening with the coconut milk to thicken the ganache. The plant-based fats react similarly to the dairy fats in heavy cream. Let cool completely before using.
Tips for Making Thick Coconut Ganache
- Use cans of coconut cream for ultra-thick ganache
- Reduce ganache over heat for a concentrated, fudgy texture
- Chill ganache thoroughly before piping or filling cakes
- Whip chilled ganache with electric beaters to introduce air
- Add cornstarch slurry for a sliceable, molded ganache
- Incorporate powdered ingredients like cocoa or coconut flour
- Use full-fat coconut milk and limit added water
- Stir in small amounts of starch-based thickeners if needed
- Fold in some heavy cream or vegan butter for extra richness
Thick Coconut Ganache Recipe
This recipe produces a rich, sliceable coconut ganache that can be sandwiched between cake layers or scooped into truffles.
Ingredients:
- 1 can (14 oz) full-fat coconut milk
- 12 oz semi-sweet chocolate chips
- 1⁄4 cup confectioners’ sugar
- 1 tsp vanilla extract
- Pinch salt
Instructions:
- Heat coconut milk in a saucepan over medium heat until simmering.
- Add chocolate chips and whisk continuously until melted and smooth.
- Remove from heat and whisk in confectioners’ sugar, vanilla, and salt.
- Transfer to a bowl and refrigerate for at least 6 hours.
- Once cooled and thickened, whip with electric beaters until fluffy.
- Use for cake fillings, frostings, truffles, etc.
For even thicker ganache, refrigerate overnight or add 1-2 tsp cornstarch along with the confectioners’ sugar before chilling.
Common Problems and Solutions
Ganache is Runny and Thin
- Use coconut cream instead of regular coconut milk
- Simmer ganache to reduce water content
- Chill ganache thoroughly before using
- Add more coconut flour, cocoa powder, or cornstarch
- Incorporate some heavy cream for extra richness
Ganache Has Curdled or Separated
- Heat gently and stir to re-emulsify, don’t boil
- Strain out any lumps if needed
- Add a small splash of coconut milk or room temperature water
- Pour into a clean bowl and chill to reset texture
- Do not overheat or let coconut milk come to a boil
Ganache is Grainy
- Make sure chocolate is fully melted and smooth
- Do not over-whip or overbeat ganache
- Sift in confectioners’ sugar to prevent clumping
- Add coconut milk or cream if ganache is too stiff
Ganache is Too Stiff
- Add more coconut milk to loosen texture
- Heat gently to soften ganache consistency
- Do not over-chill ganache
- Whip briefly to make ganache lighter
Storing and Serving Thick Coconut Ganache
Properly stored thick coconut ganache will last 1-2 weeks refrigerated or 1-2 months frozen.
Refrigeration:
- Cover tightly and refrigerate up to 2 weeks
- If separating, stir gently to re-emulsify
- Let come to room temperature before using
- Whip briefly to restore fluffy texture
Freezing:
- Spoon ganache into a freezer-safe container
- Press plastic wrap on surface before sealing lid
- Freeze up to 2 months
- Thaw overnight in fridge before using
Serving:
- Scoop or pipe room temperature ganache onto desserts
- Spread between cake layers for a creamy filling
- Coat truffles and confections
- Pour into a tart shell and let set up
Thick coconut ganache takes desserts to the next level! Adjust the thickness to your liking using the techniques above.
Conclusion
Coconut ganache is delicious but can sometimes turn out thin and runny. Luckily, there are many easy fixes! Use coconut cream for ultra-thickness or simmer to reduce water content. Adding cornstarch slurry or powdered ingredients helps absorb moisture. Whipping introduces air, while chilling firms it up. Fold in heavy cream or vegan butter for extra richness. With the proper techniques, you can achieve the perfect creamy thickened texture to take your coconut ganache to the next level!