Fall desserts and coffees get an orange-hued glow-up with this glorious pumpkin-infused coconut milk whipped cream. This vegan recipe adds sweet seasonality to cupcakes, muffins, banana bread, pie, lattes, cappuccinos … well, you get the idea. You’ll fall for it the instant it touches your lips. You only need five minutes and six ingredients to make this recipe, so whip it up all season!
Vegan Pumpkin Whipped Cream
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 131 kcal
Ingredients
- 9 oz. coconut whipping cream or coco whip coconut-based whipped cream, chilled
- 1/2 cup pure pumpkin
- 2 Tbsp. turbinado cane sugar
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1 can (13.5 oz.) coconut milk chilled, solidified portion only
Instructions
-
In bowl of stand mixer or bowl with hand mixer, whip coconut whipped cream, pumpkin, sugar, vanilla and cinnamon until combined.
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To bowl, add only top, solidified portion of coconut milk and whip until fully combined.
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Serve fresh. Can be stored in refrigerator in airtight container.
Recipe Notes
Add all the ingredients to your cart and whip this up!
Nutrition Facts
Vegan Pumpkin Whipped Cream
Amount Per Serving
Calories 131
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 11g55%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Sodium 5mg0%
Potassium 144mg4%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 1589IU32%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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