This dairy-free strawberry ganache is thick, creamy, and ideal for piping. Made with five simple ingredients and minimal prep, it yields a silky, flavorful filling or topping that’s easy to prepare and beautiful to serve.
Why you’ll love this recipe
Ganache is traditionally made with heated cream poured over chocolate and stirred until smooth, which usually means it contains dairy. This dairy-free version recreates that familiar richness using plant-based ingredients so you can enjoy a thick, spreadable ganache without milk or cream.
- Flavor – A blend of dairy-free white chocolate and freeze-dried strawberry powder gives a sweet, naturally fruity taste without artificial notes.
- Texture – The finished ganache is smooth and silky, sturdy enough for decorating and piping.
- Minimal ingredients – Only five easy-to-find items are required, making this recipe simple and approachable.
Use this strawberry ganache to add color and flavor to macarons, fill cupcakes, or frost sponge cakes. It’s an easy way to elevate many desserts.
Key ingredient notes
- Gelatin powder – Unflavored gelatin is used to thicken and stabilize the ganache. Any standard brand will work.
- White chocolate chips – Choose dairy-free white chocolate chips to keep the recipe fully plant-based.
- Canned coconut milk – Full-fat canned coconut milk (often labeled coconut cream) gives the best texture. Avoid refrigerated, pourable varieties, which are too thin.
- Freeze-dried strawberry powder – Crush freeze-dried strawberries in a food processor or with a rolling pin, then sift through a fine-mesh sieve to remove seeds and large pieces.
- Kosher salt – A small pinch enhances sweetness and balances the flavors.
How to make strawberry ganache
- Bloom the gelatin: mix the gelatin with 1 tablespoon of water in a small bowl and let it sit for 5 minutes.
- Melt the white chocolate chips using a double boiler or short bursts in the microwave, stirring frequently to prevent seizing.
- Heat the canned coconut milk until it reaches about 110°F (45°C), roughly 30–45 seconds in the microwave.
- Combine the mixture: add about one-third of the warm coconut milk to the melted chocolate and stir. It may look grainy at first; keep stirring and add the next third, then the remainder until the mixture becomes silky and smooth.
Texture
If the chocolate seizes and looks grainy when you first add the milk, continue stirring and adding the remaining milk; the mixture will smooth out as you incorporate more liquid.
- Add the bloomed gelatin, strawberry powder, and a pinch of kosher salt to the bowl.
- Blend the ganache with an immersion blender for about 30 seconds to fully combine and remove any lumps.
- Transfer the ganache to a shallow container and press plastic wrap directly onto the surface to prevent a skin from forming.
- Cool at room temperature for 3–6 hours or overnight until set. To speed this up, refrigerate for about 1 hour.
Tips for success
- Bloom the gelatin — skipping this step can result in a thin or grainy texture.
- Temperature matters — the coconut milk should be warm enough to melt the chocolate but not so hot that it scorches. Use a thermometer if you have one.
- Use the solid coconut cream — do not shake the can before opening; scoop the thicker solids for the best consistency.
- Set time — allowing the ganache to rest overnight ensures it firms up enough for piping and handling.
Storage
- Store leftover ganache in an airtight container in the refrigerator for up to 5 days.
- Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reblend if needed to restore texture.
FAQs
The most common varieties are dark, milk, and white chocolate ganaches. You can also customize ganache by adding flavorings or powders like freeze-dried berries to create different variations.
Yes, but canned full-fat coconut milk produces the most similar texture and richness to traditional ganache made with heavy cream. Lighter plant-based creams tend to yield a thinner result.
It works well as a filling for macarons and cupcakes, a frosting for cakes and cheesecakes, or a dipping sauce for fresh fruit.
More strawberry toppings
- Strawberry cream cheese frosting
- Strawberry whipped cream
- Strawberry sauce
- Easy strawberry jam (no pectin)
Dairy-Free Strawberry Ganache Recipe
Ingredients
- ½ teaspoon (2 g) gelatin powder
- ½ cup (100 g) white chocolate chips (dairy-free)
- ¼ cup (60 g) canned coconut milk (use the thick solids)
- 2 tablespoons (30 g) freeze-dried strawberry powder
- 1/8 teaspoon coarse kosher salt
Instructions
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In a small bowl, mix gelatin powder with 1 tablespoon of water and let sit for 5 minutes to bloom.
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Melt the white chocolate chips in a double boiler or microwave, stirring frequently.
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Heat the canned coconut milk for 30–45 seconds until about 110°F (45°C).
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Add one-third of the warm coconut milk to the melted chocolate and stir. It may look grainy; continue adding the next third and then the remaining milk while stirring until smooth.
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Add the bloomed gelatin, strawberry powder, and salt.
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Blend with an immersion blender for about 30 seconds to combine and smooth the mixture.
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Transfer the ganache to a flat container and press plastic wrap directly onto the surface to prevent a skin from forming.
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Let set at room temperature for 3–6 hours or overnight. To speed up setting, refrigerate for about 1 hour. Once set, transfer to a piping bag fitted with a round tip as needed.
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Tips & Notes
Note 2: Don’t shake the coconut milk can before opening. Scoop out the thicker solids for best results.
Note 3: To make freeze-dried strawberry powder, crush freeze-dried strawberries in a food processor or with a rolling pin, then sift through a fine-mesh sieve to remove seeds.
Storing Tips:
– Keep leftovers refrigerated in an airtight container for up to 5 days.
– Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and blend to restore texture if needed.
Nutrition
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