Pumpkin pie with whipping cream is just about my favorite thing in the whole world! And although I do still eat non-vegan versions of it, I always like to have a vegan version in my back pocket! My father recently found out he is allergic to dairy, so we have been cranking out alternatives for Thanksgiving this year.
When it comes to whipping cream, replacements are hard to find. However, coconut whipping cream is freaking amazing! Yes, freaking amazing. And unless you are allergic to coconut like my partner Noah is, then it's just about as good of a replacement as it gets.
Coconut whipping cream is also extremely simple to make. All you really need is a can of whole coconut milk and a blender!
Vegan Coconut Whipping Cream
1 can whole coconut milk**
1 Tbsp. powdered sugar (optional)
1 tsp. vanilla extract (optional)
Chill the can of coconut milk in the fridge over night.
Remove the cream from the can just before blending. Leave any of the clear-ish liquid in the can and use it in smoothies later!
Beat the coconut cream in a blender, mixer, or beater until it begins to thicken. If it doesn't begin to thicken, you may have a dud can that just doesn't have enough fat content. In that case, you can add a few teaspoons of tapioca flour to try and revive it.
Add powdered sugar and vanilla extract (if desired).
Eat immediately or keep in the fridge for up to a week!
**Don't be tricked into buying coconut milk from the refrigerator section! That milk has the cream taken out of it and won't whip up at all. You need to get a can of coconut milk that still has all the cream in it.