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Pumpkin Spice Coconut Whipped Cream

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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!


  • 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.


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.