Description
This delicious pumpkin whipped coconut cream is a perfect dairy-free topping for your favorite desserts.
Ingredients
Scale
- 1 14 oz. can full-fat coconut cream, chilled overnight or for at least 8 hours
- ¼ cup pumpkin puree
- 2–4 tablespoons pure maple syrup (depending on preference)
- 2 tablespoons collagen peptides
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
Instructions
- In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, add the chilled coconut cream, pumpkin puree, maple syrup, collagen peptides, pumpkin pie spice, and kosher salt.
- Begin to mix on medium-low speed for about 30 seconds, until all the clumps from the coconut cream are completely combined.
- Begin to bring up the speed to medium, beating for at least 30 seconds to 1 minute to aerate the mixture. You want the mixture to be smooth and creamy, similar to the texture of yogurt.
- Once totally combined, transfer to an airtight container and keep in the fridge. You can use it immediately or for up to 1 week.
Notes
- Do not skip chilling the coconut cream overnight or the recipe will not whip properly.
- Also, do not use coconut milk—it’s too watery to stabilize.
- This recipe makes quite a bit (roughly 16 servings), so feel free to halve the recipe if you won’t get through it within 1 week.
- Prep Time: 8 hours
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons