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.
Spiced Whipped Coconut Pudding (GAPS, Paleo, AIP, anti candida, allergen free)
Makes 1 cup (which really should be 2 servings, but not in my case!) Typically, I will double the recipe (or even triple it, in my case!)
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 scoop stevia extract powder or 1/4 tsp of my DIY Liquid Stevia)
1/4 tsp. ground ginger (these spices can be omitted for a Plain Whipped Cream-y taste)
1/8 tsp. ground cardamom
1/8 tsp. ground nutmeg
Allergen-Free Crumble Topping, Slow Cooker Apple Pie Filling (optional) or fresh fruit for serving
1. In a small bowl, stir together 1/4 cup coconut milk and the gelatin. This ensures the gelatin dissolves without clumps.
2. Heat the remaining coconut milk in a small saucepan. When simmering, whisk in the softened gelatin mixture. Whisk until dissolved.
3. Place in the fridge until set, at least 4 hours.
4. When gelatin is set, scoop it out into a food processor or blender.
5. Add the sweetener of your choice and the spices. Pureé until creamy, about 2-3 minutes.
6. 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.