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Pumpkin Whipped Cream

Use vegan Pumpkin Whipped Cream on gluten free pancakes, muffins and cupcakes.

This luscious vegan spread is made from coconut cream. The kind that comes in the can. A dairy-free frosting that’s quick and easy to make? Yes! And just for fall, I have made it pumpkin flavored, though you can thank Marla at familyfreshcooking.com for that, as it was her idea.

I have been enamored with vegan frostings and toppings made from coconut cream for some time, and have a recipe for one in my book, Gluten-Free Cupcakes, that is easy to make, and tastes rich and smooth. This vegan Pumpkin Whipped Cream would be fabulous on top of a Pumpkin Spice Latte. At the same time, it might work well as a frosting for Brownies. It is a very healthy and versatile topping and tastes like a cross between Whipped Cream and Cream Cheese Frosting.

Pumpkin Whipped Cream
  1. Scoop solid cream off the top of a can of coconut milk
  2. Place the coconut cream in a vitamix
  3. Add pumpkin, honey, cinnamon and stevia to blender
  4. Puree on highest setting
  5. Mixture will be thick, so turn off blender and scrape down sides if necessary
  6. Puree until smooth
  7. Frost over Pumpkin Spice Muffins

How do you get rich delightful cream out of a can of coconut milk? Usually I just refrigerate a can of coconut milk overnight, open it up and scoop the cream off the top. However, Marla has an alternative way that I think is even better. After refrigerating the coconut milk overnight try her method, whereby you remove the can from the refrigerator and place it on the counter upside down. Remove the lid from the can, pour the coconut water off, reserving for another use and then scoop out the cream.

Be sure to use regular coconut milk, as “lite” will not work for this dairy free topping.

Here are some more Paleo recipes you might enjoy with your Thanksgiving holiday: