Whipped Coconut Pudding (Dairy-Free Whipped Cream Substitute)

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Whipped Cream Recipe

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!

Whipped Cream Recipe

NOTES:

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:

- Dairy Free Berry Mousse
Chocolate / Carob Chia Pudding
Chocolate / Carob Silk Pie
Chocolate Almond Chip Coconut Milk Ice Cream
Homemade “Jello”

– 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.

What will you use this cream on top of?

Empowered SustenanceLauren 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.

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  1. I’ve made coconut whipped cream without gelatin. That would be the easiest vegan option. But since I am not vegan, I am eager to try this heftier version and see how it compares.

  2. Oh my goodness, this looks amazing! I can’t wait to try it out.

  3. I’m wondering about the whipping process.
    You say to use a food processor of blender…
    Wouldn’t a mixer work better? I’m thinking
    of how whipped real cream is made with a mixer.

  4. I tried this out, and though it tastes great (even without sweetener!), it’s definitely a weird texture (too gelatinous and thick). Am I just not blending for long enough? Your picture looks super light and fluffy :)

    • I can’t say – it’s been a little gelatinous for me – I can ask the author.

    • For the picture, I used Trader Joe’s Light Coconut Milk (because it is additive free). So it has less fat and becomes creamier and less gelatinous. The same goes with homemade coconut milk or other homemade nut milks. After experimenting with the recipe, I’ve found that when using full-fat coconut milk, it works well to use only 2 tsp. gelatin.

  5. I just made this today, and I am wondering if there is a typo on the amount of gelatin. The reason I ask is that when it gelled, it was as hard and thick as a rubber tire and would not blend in the blender. I switched it over to the food processor, and all it did was roll around like a rubber ball and would not get creamy. We ended up eating it anyway and it was delicious, but the texture was not right. I used 1 cup of coconut milk and 4 tsp. of gelatin, as the recipe instructed. It seems like half the amount of gelatin might have worked better. Ideas?

  6. This looks simply amazing! I will try for breakfast tomorrow! YUM

  7. shouldn’t we be sitting around a table talking, and not in front of the TV ???

    • Hi Caroline. We don’t have TV service in our home – :). The author of this post is a single gal so perhaps that explains her reference to TV? I understand your sentiments though and am not a TV fan :). I watched way too much of it in my younger days and so wish I could have that time back now.