Pumpkin Coconut Whip Cream


Coconut whip cream is a vegan version of the original. It tastes like the real thing, people couldn't even notice the difference!


  • 1 can very cold coconut milk (kept in fridge for at least 3 hours)
  • 2 tbsp coconut sugar (more too taste)
  • 4 tbsp pumpkin puree


  • Flip chilled coconut milk upside down and open, drain liquid (don't thrown out you can save it for smoothies and cooking!)
  • Use the solid part of the coconut milk
  • Whip with beaters adding sugar and pumpkin puree slowly until it's light and fluffy.
  • Dollop on your Chewy chocolate pumpkin pie brownies and add some yummy Pumpkin Spice Chocolate Crumbles