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


  1. Place the bowl of a stand mixer and the whisk attachment* in the fridge to cool about 1 hour prior to making this recipe.
  2. 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.
  3. 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.
  4. 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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