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Vegan Pumpkin Whipped Cream
Submitted by Marla Meridith on September 24, 2012 in Desserts, Frosting/Icing
| Prep Time Cook Time |
Servings 16 | Difficulty Easy |
Ingredients
- 24 ounces, fluid Unsweetened Full Fat Coconut Milk
- 8 ounces, fluid Unsweetened Pumpkin Purée
- ¼ teaspoons Pumpkin Pie Spice
- 1 teaspoon Vanilla Stevia Drops Or Your Favorite Natural Sweetener To Taste
- 1 pinch Fine Sea Salt
Preparation Instructions
Chill coconut milk in your refrigerator overnight undisturbed. Remove from the fridge and gently turn the can upside down but be sure not to shake it. Open the can and remove all of the clear coconut water (you can save this for shakes and drinks). Put the thick cream in your mixer bowl with the pumpkin, pumpkin spice, sweetener and salt. Whip until you have soft fluffy peaks. Adjust sweetener to taste; start with a small amount and add as you go.
