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-ozcan full-fat coconut milkchilled in the refrigerator overnight (organic if possible)
1tablespoonpure maple syrup
¼teaspoonfreshly 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.