Pumpkin Spice Coconut Whipped Cream – Real Food Whole Life

Pumpkin Spice Coconut Whipped Cream

Image of Pumpkin Spice Coconut Whipped Cream

This Pumpkin Spice Coconut Whipped Cream is easy to make at home and is out-of-this-world delicious.

It’s also naturally dairy-free, refined sugar-free and perfect stirred into coffee, hot cocoa, warm apple cider, on top of pancakes, or on its own directly out of the bowl!

Let me introduce you to a total game changer when it comes to dessert: Pumpkin Spice Coconut Whipped Cream. It’s light, fluffy, and incredibly decadent. And it can be made with just a few simple ingredients. 

Since my husband tries to eat dairy-free to keep his allergies under control I’m always looking for alternatives that are satisfying and don’t leave him missing the “real thing.” Coconut whipped cream definitely falls into the satisfying category, with the addition of maple syrup and warm fall spices taking it over the top.


TRICKS & TIPS FOR MAKING THE PERFECT COCONUT WHIPPED CREAM

1 | Buy full-fat coconut milk in a can or box (low-fat or light will not work).

2 | Buy organic coconut milk.

I’ve tried making coconut whipped cream with many varieties and brands and have found organic works best, particularly this brand and this one.

3 | Shake the can before you buy it.

The can should feel like there is a mass of thick cream inside.

If it shakes easily and seems like just liquid, put it back and try other cans until you find a better option.

The cans that feel like just liquid often don’t separate into cream and therefore will never whip.

4 | Refrigerate the can overnight!

I’ve tried to cheat this step before and the cream never whipped properly.

If you make coconut whipped cream often just leave a few cans in the back of the fridge.

Then it will always be there when you need it.

5 | Whip the cream using a handheld or high-speed mixer until soft peaks form (see example, above).

Add the sweetener and spices and whip again until just combined.

6 | Serve on or in anything you like.

A dollop in coffee or chi tea makes and insanely good way to start the morning.

It’s super versatile, so use it wherever you would use regular whipped cream.

This recipe makes a great alternative to non-dairy cream as well

7 | Store leftovers in a tightly sealed jar in the refrigerator for up to 5 days.


KID-FRIENDLY ADAPTATIONS

1 | Have you child help with preparation. Have him pour in the maple syrup, and add the cinnamon and nutmeg.

2 | If she’s not a fan of cinnamon and nutmeg set aside a portion of the whipped coconut cream for her prior to adding the spices.


THIS RECIPE IS . . .

Naturally Gluten-Free, Dairy-Free, Nut-Free, Refined Sugar-Free, Vegan, and Paleo-Friendly


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Image of Pumpkin Spice Coconut Whipped Cream

Pumpkin Spice Coconut Whipped Cream


  • Yield:
    ½ to 1 cup 1x


Description

This Pumpkin Spice Coconut Whipped Cream is easy to make at home and is out-of-this-world delicious.

It’s also naturally dairy-free, refined sugar-free and perfect stirred into coffee, hot cocoa, warm apple cider, on top of pancakes, or on its own directly out of the bowl!



Scale

Ingredients

1 15-oz can full-fat coconut milk, chilled in the refrigerator overnight (organic if possible)

1 tablespoon pure maple syrup

½ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg


Instructions

  1. Remove the coconut milk from the refrigerator, open it, and spoon the thick cream into a large bowl. Leave the coconut water in the can and set aside for a different use (I like to use the leftover water in smoothies).
  2. Using a high-speed or handheld mixer, beat the coconut cream until creamy and soft peaks begin to form. Slowly pour in the maple syrup, cinnamon, and nutmeg, beating again until just combined.
  3. Serve the Coconut Whipped Cream on top of Pumpkin Pancakes, hot cocoa, cider, in coffee, or any other way you like. Store leftovers in a tightly covered jar for up to 5 days.

Notes

Have your child help with preparation. Have him pour in the maple syrup, and add the cinnamon and nutmeg.

If she’s not a fan of cinnamon and nutmeg set aside a portion of the whipped coconut cream for her prior to adding the spices.

 

0 comments to " Pumpkin Spice Coconut Whipped Cream "

  • Carin

    This is so yummy! My son and I are having pumpkin pancakes with this right now! Thanks for sharing this delicious whip cream.

  • Erin Vranas Newell

    Can’t wait to make this…I’m going to try it on my coffee as I’m trying to avoid the largely expensive, caloric holiday drinks at Starbucks.

    Also – LOVE the new Print button! So easy – no more pasting to email to file away your awesome recipes. Plus the elegant font and look of the RFWL brand.

    Thanks, Robyn!

    • Robyn Downs

      Erin, I hope you love this as a special healthy treat to make at home! And so happy you like the print button (and thanks for the kind words on the branding). xxoo

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