Vegan Pumpkin Whipped Cream

1. 1

   Chill coconut milk in your refrigerator overnight undisturbed. Remove from the fridge and gently turn the can upside down but be sure not to shake it. Open the can and remove all of the clear coconut water (you can save this for shakes and drinks). Put the thick cream in your mixer bowl with the pumpkin, pumpkin spice, sweetener and salt. Whip until you have soft fluffy peaks. Adjust sweetener to taste; start with a small amount and add as you go.

* Per serving · 4 servings · Values may vary.

No additional tips available.