Posted by on Nov 19, 2012 in | 10 Comments

I first saw vegan coconut whipped cream on Pinterest several months ago.  It was only while in Arizona this past October (with these amazing people) that I tasted it at Andrew Weil’s restaurant True Foods.  It is as amazing as everyone writes.

Now home, I make it constantly.  There is a steady collection of milky coconut liquid in my refrigerator so I am using it in all sorts of delicious smoothie recipes.

Since Thanksgiving is near and I want to offer you something delicious – and still healthy – here you go, a Pumpkin Pie smoothie, made with both the liquid and the solid from the canned Thai coconut milk.

There is a great photo tutorial at Oh She Glows, if you’d like a visual for how to make the coconut cream.  Be sure to refrigerate the coconut milk overnight.

This is the best pumpkin pie smoothie I’ve ever had.  It would be fun to make it Thanksgiving morning as a little pre game of flavors, or maybe the day after, as a cleanse to all the rich food.  And anytime after.  Hope you enjoy and have a very Happy Thanksgiving!

There was a small amount left in the blender so I added it to some steel cut oats simmering on the stove top then topped them with chopped pecans, coconut cream, and a drizzle of honey.  Best oats this year!

Pumpkin Pie Smoothie

The pumpkin does not need to be frozen; however, you will need to double the ice cubes to make sure the smoothie is nice and cold.    

Serves 4

1 15 ounce container organic pumpkin puree, removed from can and frozen in ice cube trays or flattened in 2 plastic bags (optional, but you will use less ice cubes so it has more pumpkin flavor)

1 can full-fat Thai Coconut Milk, placed in refrigerator overnight

2 tablespoons xylitol (or any sweetener you like – Truvia, maple syrup, agave, brown sugar…)

4 ripe dates, pitted (you may need to add more sweetener if not using dates)

2 teaspoons pumpkin pie spice

Remove the can of coconut milk from fridge.  Flip the can upside down then open with a can opener.  The contents of the jar will be about half liquid, half solid.  Dump the light milky liquid into your blender.  Scrape the solid white coconut into stand mixer or large bowl.  Whip the coconut using stand mixer with whisk attachment or hand beaters.  Add a few teaspoons of sweetener (powdered sugar or maple syrup) and blend 2-4 minutes, until light and fluffy like whipped cream.  Allow this to sit for a few minutes while you prepare the smoothie.

If there is not 2 cups of coconut milk (probably will not be), add additional coconut or almond milk (or other kind of milk) to bring liquid to 2 cups.  Add sweetener of choice, dates, and pumpkin pie spice.  Blend until smooth.  Add frozen pumpkin puree along with a cup of ice cubes.  Blend again until everything is smooth and frothy, adding additional 1/4 cup milk to thin or ice cubes to thicken.  Pour into glasses and top with a big dollop of coconut whipped cream.  Garnish with a few cookie crumbs or sprinkles of cinnamon and a cinnamon stick.  Enjoy a healthy sip of pumpkin pie in a glass!

 

 

10 Comments

  1. what katie's baking
    November 22, 2012

    oh my gosh, that last picture has me drooling!! what a yummy recipe!

    Reply
    • Jessie
      December 1, 2012

      Haha… thanks! Definitely wishing for a bowl of that oatmeal right now… may have to make again this morning. :)

      Reply
  2. Lilly Sue
    November 25, 2012

    These are absolutely adorable and I am sure delicious!!!

    Reply
    • Jessie
      December 1, 2012

      Thank you! They are definitely a special treat. :)

      Reply
  3. megan
    December 1, 2012

    Hi…these are delicious!!! is coconut milk bad for you bc of the high saturated fat and calorie count?

    thanks!

    Megan

    Reply
    • Jessie
      December 1, 2012

      Hi Megan, Great question! To my understanding, coconut products are high in saturated fat but it is short and medium chain fats that the body turns to energy rather than stores as fat. I have read that coconut also helps to boost metabolism. I am not a scientist or dietician so cannot verify these claims as fact, but I do consume coconut whipped cream a few times per week, am very conscious about how my body looks/feels/responds, and have not noticed any increased weight gain from using this product in moderation. High fat dairy products such as whipped cream, ice cream, cream cheese, or any cheese usually give me a stomach ache after eating them, but I feel good after eating coconut milk so use it as a diary substitute.

      If you are not vegan or sensitive to milk, a small amount of TruWhip on the top, and coconut milk from a carton rather than a can (any milk for that matter) can be substituted for the coconut milk in the smoothie. Hope this helps! Thanks for your question!

      Reply
  4. Megan
    December 1, 2012

    Tk u! Where do u get coconut whip? I couldn’t find it WH….

    Megan

    Reply
  5. megan
    December 2, 2012

    never mind question above i misread…i put the coconut whip cream into the smoothie..it was still delicious..ha ha that was the coconut whipped cream-hello..sorry! Got it, that is how you make it!

    thanks!

    Reply
    • Jessie
      December 2, 2012

      Haha.. sure thing! Glad you enjoyed. :)

      Reply
  6. Soya
    February 21, 2013

    The last pic is amazing and the recipe sounds extremely delicious! Can’t wait to give it a try!

    Reply

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