When I first took the leap and started watching what I was eating, I had the mindset that low calorie = healthy.
It’s a simple mistake to make; after doing a little research, the general consensus is that a calorie is a calorie. Eating too many of them isn’t so good for the good ol’ waistline, right?
I naturally turned to low-cal foods like 100 calorie pack, vitamin water, and fat-free everything to curb my hunger. One of my all-time favorite things to do was to squirt that sweet fat-free whipped cream into a bowl and eat it with a sprinkle of cinnamon on top.
But…cream definitely isn’t fat free…why would (and how could) the whipped variety be void of fat? And it’s definitely not supposed to be loaded with ingredients that I can’t pronounce. Blech.
It wasn’t until I started learning more about nutrition and how our bodies react to whole foods, that I realized my mindset was completely mistaken! Our bodies process processed foods much differently than they do whole foods, and eating “empty” calories, like that fat-free whipped cream, isn’t really doing much for me in the way of nutritional benefits. And honestly, I felt like crap.
So I decided to incorporate the whole versions of those old standbys into my diet, and, by golly, I felt absolutely wonderful! 100 calorie packs became big batches of granola and mounds of air-popped popcorn. Vitamin water became Green Tea Arnold Palmers and whole fruit smoothies. And that fat-free whipped cream…
It became this full-fat Dairy Free Pumpkin Spice Whipped Cream! It’s full of vitamins, healthy fats, and serious creaminess, and it’ll definitely make the perfect whole food topping for that addictive pumpkin pie. Now THAT’S what I call “healthy”!
If you’ve never made homemade coconut whipped cream before, boy are you in for a treat! It whips up just like its dairy-based cousin, and I seriously could not be simpler. Just place a can of full-fat coconut milk in the fridge overnight. The solid coconut cream will separate from the liquid coconut water, giving you a two-in-one treat! You can drink the coconut water for the crazy good-for-you electrolytes, AND you can whip that coconut cream up into the most delicious whipped cream of your life!
Because “tis the season,” I added a bit of pumpkin spice, cinnamon, maple syrup, and vanilla to my coconut whipped cream just to make it that much more festive! #pumpkineverythingforlife
So treat yourself to whole food bliss with this dreamy Dairy Free Pumpkin Spice Whipped Cream! It’s the perfect accentuation to your sweet treat of choice this Thanksgiving. Happy Thanksgiving, everyone!Print
Dairy Free Pumpkin Spice Whipped Cream
- 1 can full-fat coconut milk, chilled overnight in the fridge
- 1 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- 1 tsp. maple syrup
- splash pure vanilla extract
- Place the bowl of a stand mixer and the whisk attachment* in the fridge to cool about 1 hour prior to making this recipe.
- After chilling in the fridge, remove the can of coconut milk, the bowl, and the whisk. Flip the can of coconut milk upside down, open, and dump the clear coconut water out into a cup. Discard the water or reserve for drinking later on.
- Use a spoon to scoop the solid white coconut cream from the bottom of the can into your stand mixer bowl. Add pumpkin pie spice, cinnamon, maple syrup, and vanilla, and whip until creamy, about 2 minutes.
- Use to top pie, ice cream, or coffee!
*You can totally make this recipe with a hand mixer, too! Just place a medium-sized bowl and the hand mixer beaters in the fridge, and then follow the rest of the recipe as instructed.
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