Pumpkin Coconut Milk Whip Cream

Pumpkin Coconut Milk Whip Cream

  • 1 can of coconut milk (full fat)
  • 1tbl of pumpkin puree
  • ½ tsp pumpkin pie seasoning
  • ¼ tsp all spice seasoning
  • ¼ – ½ cup powdered sugar (sweetness preference)
  • ¼ tsp corn starch
  • ½ tsp vanilla extract


This is an amazing alternative to dairy filled whip cream! If you’re craving a light fluffy topping for your coffee or hot chocolate this will be your new favorite. The texture is like clouds.

Don’t expect a full on strong pumpkin flavor. It’s on the lighter side, not too overpowering.

Here goes!

  1. Put the can of coconut milk in the refrigerator overnight. I’ve tried to take the short cut on this, and let it sit for only a few hours. It was a no go. Therefore, let it sit the whole night, if it’s longer that works too. The cold won’t hurt it.
  2. With a large mixing bowl handy, open the coconut milk can and scoop out the dense, white, top layer of cream. There should be a clear layer of liquid at the bottom, which you don’t need.
  3. Add the puree, seasonings, ¼ cup powered sugar, starch and extract. Mix on high for at least three minuets.
  4. Taste it! If it isn’t sweet enough add powered sugar.
  5. Place in refrigerator, covered, till it’s the thickness you desire.


For benefits of coconut milk check out this article: https://draxe.com/coconut-milk-nutrition/


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