Pumpkin Spice Coconut Whipped Cream

This pumpkin spice coconut whipped cream works perfectly on pies, oatmeal, mug cakes or just by itself this time of year. It makes for a great regular whipped cream substitute. My favorite way to enjoy this is over a mug cake!

You only need 3 ingredients, and sweetener is optional. It's technically gluten free, vegan, and sugar free as is. But of course, if you're treating yourself I would recommend adding a tablespoon or two of maple syrup just for some extra sweetness!

Check out this quick video tutorial on how to make coconut whip!


  • 1 can of full fat canned coconut cream, the one from Trader Joes works well

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon pumpkin pie spice, or more

  • 1 to 2 tablespoons of maple syrup, optional


  1. Refrigerate the canned coconut milk in the fridge overnight. Tip: When going to the grocery store be careful not to shake the canned coconut milk you grab it. The shaking or tossing can mix the cream and the water. Therefore, it won't allow step two of this recipe to work.

  2. After refrigerating overnight, carefully open the can & scoop the solidified coconut milk (on top) into a bowl. I save the coconut water in a container to blend into my smoothies!

  3. Use a hand mixer to whip the canned coconut milk until smooth (about 45 seconds).

  4. Now add the vanilla, pumpkin pie spice and any optional sweetener. Whip again for another 15 seconds until well combined. At this point I recommend tasting it to see if it needs additional sweetener as taste buds are different. Add more spice or sweetener if needed. Then enjoy!

*Store in the fridge for up to 3 days!

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