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.
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.
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
Pumpkin Spice Coconut Whipped Cream
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!
- 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
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).
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.
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.
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.