Pumpkin Spice Coconut Whipped Cream

Side view of a bowl of vegan pumpkin spice whipped cream with a spoonful removed to show the soft and fluffy texture.

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5 from 3 reviews

An amazing 6-ingredient Pumpkin Spice Coconut Whipped Cream recipe. It's a perfect topping for desserts or creamer for your morning coffee and tea. 5 minutes from start to finish, vegan, dairy-free, and gluten-free.


Units Scale


  1. Combine Ingredients: Add all ingredients to a medium mixing bowl.
  2. Mix until smooth: Use an electric mixer with whisk attachment to blend until smooth.


* 1 can of coconut cream = 1 1/4 cups of solid cream

Mixing tip: Begin mixing at a low speed to prevent the sugar from spraying out of the bowl. Then gradually increase the speed. Eventually, you will want to mix at high speed because it is most effective at breaking up clumps.

Coconut Cream Tip: Make sure you use only the solid coconut cream from the can for this recipe. To separate out extra liquid, try chilling the can in the refrigerator first. Then flip the can upside down to open. All the solid cream will be at the bottom and you can pour off the liquid.

Storage: Store this whipped cream in an airtight container in the refrigerator for 5-6 days. These ingredients don't stand up well to warm temperatures. Keep it chilled if traveling.