Since I have a son with a life-threatening food allergy to dairy (amongst other allergies) I have had to make dairy-free alternatives for all kinds of foods, like Easiest Coconut Milk, Easiest Almond Milk, Rice Milk, Dairy-Free Ice Cream, Dairy-Free Condensed Milk, and Dairy-Free Cheese. Today I have a wonderful homemade coconut pudding from Lauren of Empowered Sustenance, that is apparently a great substitute for whipped cream!
Have you turned on your TV lately?
Then I’m sure you’ve noticed the whipped cream commercials centered around Thanksgiving pumpkin pie. Thanks a lot, commercial producers :-).
Whipped cream commercials are honestly last thing I need. Why? Because insatiable cravings for the pillowy-topping induce exorbitant salivary production and then I cannot concentrate on the latest episode of Love It or List it or HGTV.
Like I said, thanks a lot commercial producers. I’m sure many people cope with these holiday advertisements by pulling a red canister out of the fridge, tilting their head back, and squirting a prodigious dollop of the stabilized chemical cream onto eager tastebuds.
Unfortunately, since I follow the GAPS diet for gut healing (a grain-free, sugar-free, almost dairy-free diet), I cannot resort to that option.
The solution? Spiced Whipped Coconut Pudding! It tastes just like a bowl of whipped cream (i.e. a bowl of bliss).
Even better, this faux-cream is suitable for the GAPS, Paleo and anti-candida diet and is allergen-free!
Gelatin in Pudding?
Since going grain-free, gelatin is my go-to for creamy desserts and even baked goods! In this recipe, coconut milk “jello” transforms from a solid into a light and fluffy pudding.
Although it is difficult to believe until you try it, the only trick is whipping the mixture in a food processor or blender. This recipe is an autumnal twist on my Egg and Dairy-Free Strawberry Mousse.
I offer some servings suggestions for this pudding below, but I usually prefer just eating it by the spoonful in front of the TV!
Before we get to the recipe, here are some notes about it:
1. I (Adrienne) highly recommend NuNaturals stevia extract – for purity and taste.
2. Also, I tried making this this morning and it tastes great! If you make it in a high speed blender (like a Vitamix), on high power, then it will make it waaay too smooth and you will have to let it gel up again. So either try only in a regular blender, or don’t blend it on high :-).
3. Of course, you could leave out the spices and have a lovely vanilla-ey whipped cream topping. That’s what I did :-).
How about eating this cream on top of:
— or just by itself, dropped into one’s mouth by the spoonful – or I guess you could even drop it into a frosting piping bag and squirt it into your mouth if you are really hankering for the experience of the “squirt whipped cream into your mouth” thing :-).
4. For more information on how to use stevia, see Stevia–What It Is and How to Use It.
By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.
- 1 cup additive-free coconut milk (or make Easiest Coconut Milk)
- 4 tsp. gelatin (I recommend Great Lakes Gelatin. If you are vegetarian, try agar instead.)
- 1 Tbs. honey (substitute stevia to taste - note from Adrienne: try about 1 scoopstevia extract powder (read this post on how to use it) or ¼ tsp of DIY Liquid Stevia
- ¼ tsp. ground ginger (these spices can be omitted for a Plain Whipped Cream-y taste)
- ⅛ tsp. ground cardamom
- ⅛ tsp. ground nutmeg
- In a small bowl, stir together ¼ cup coconut milk and the gelatin. This ensures the gelatin dissolves without clumps.
- Heat the remaining coconut milk in a small saucepan. When simmering, whisk in the softened gelatin mixture. Whisk until dissolved.
- Place in the fridge until set, at least 4 hours.
- When gelatin is set, scoop it out into a food processor or blender.
- Add the sweetener of your choice and the spices. Pureé until creamy, about 2-3 minutes.
- Taste and adjust sweetener/spices, if needed.
What would you top with this pudding / whipped cream substitute?
Or would you eat it by itself?
Lauren is the 19-year-old real food blogger at EmpoweredSustenance.com. After struggling with ulcerative colitis for five years, she decided to dive head-first into healing her body with nutrition and a holistic lifestyle. She follows the GAPS diet and enjoys sharing her creative, grain-free recipes and healing tools with others. She offers a free, retro-inspired Grain-Free Holiday Feast e-cookbook on her blog.