Whipped Coconut Pudding (Dairy-Free Whipped Cream Substitute)

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.

Comments

    Speak Your Mind

    *

  1. Do you think you could substitute agar agar for the gelatin to make this vegetarian? It looks so yummy, but we can’t eat gelatin. Thanks!

  2. This looks beautiful Adrienne :) I’m imagining a vegan version as I type!

    • That’s what I’m thinking about too!!!! What do you think would work best??

      • What do you think about chia or psyllium? Maybe agar? Even kuzu if it was heated!

        • I haven’t worked w/ kuzu at all. Of course the chia and psyllium will change the color, but you could add cocoa or carob to make it choc whipped cream :). Let’s start experimenting :). I just have agar powder – and no irish moss. I’ve never used that either. I’ve read about veggie gelatin – is that just made from agar?

          • I’m eager to hear the results with gelatin substitute! My two cents are that agar agar will be the best bet for a substitute. Chia will make it more of a loose pudding, and I don’t think psyllium will set it enough, either. It needs a firm set. Plus, those have a bit of a viscous quality which will certainly change the texture of the pudding.

            I haven’t even heard of kuzu… but the name is fun!

            Good luck with experimenting! I can’t wait to hear how it works!

          • Hey Adrienne, have you tried anything yet? I finally got some coconut milk so I’m going to try experimenting soon :)

            • Not yet – I’ve had a horrible sinus infection and I am running low on coconut (I make my own milk). Let me know what you do. I will have more coconut in about 2 weeks when my co op delivery comes. Thanks!

          • Aww I’m sorry to hear you’ve been sick! I hope you feel better soon!

            Experimentation commences tonight ;)

  3. Deal! I will have to pick up some coconut milk tomorrow, I only have the light stuff at the moment. I have never used irish moss either, so I wouldn’t know where to start with that. I’m not sure what veggie gelatin is either, haha I’m no help! I think agar is a good place to start, and I might try chia :)

  4. This looks and sounds so good. I can’t wait to try it, and if it comes out as well for me as it seems to for you it will most likely get made on Thanksgiving as well!

  5. I would love for you to share this (or any of your other great ideas) at the link party going on now at ‘Or so she says …’ We’ve also got a fun “Favorite Things” giveaway going on right now. Hope to see you there! http://www.oneshetwoshe.com

  6. Can you do this without the spices and add vanilla to make a regular whipped cream?

  7. Yahoo! Life is good!

  8. Looks good! I’ve used coconut milk to make whipped cream before and I really like the taste. Thanks for sharing!

    Visiting from Hearth & Soul :)

  9. Hi Adrienne! I just wanted to add my thoughts on a veggie gelatin. I think the glucomannan I used in my Pumpkin Panna Cotta recipe would work really well in this! I think you had mentioned you ate it in Japan? I just don’t know how much to use in relation to the amount of gelatin. It’s supposed to have 10x the thickening power of cornstarch though. Hope that helps someone!

  10. This is such a wonderful recipe!
    I would love to have you share this, or any other recipe of your at Wednesday Extravaganza – my Foodie Link Party with the chance to get a lifetime feature on my Wall of Fame. Here is the link:
    http://www.hungrylittlegirl.com/1/post/2012/11/wednesday-extravaganza-4.html

    Can’t wait to see you there!

  11. This looks so good! I’ve never heard of making whipped cream from coconut milk, so will have to give that a try, too.

  12. I just made a big batch of bone broth (beef – unseasoned). It is now in the gelatin state. Would this be an acceptable ingredient for this recipe?

  13. What a lovely, allergy friendly dessert. It looks so light and delicious! It would be perfect after a heavy Thanksgiving dinner :)

  14. Hi~ the “gelatin” I got is “Unflavored Jel Dessert” from Natural Desserts, vegan with no artificial colors or flavors and made from “vegetable gum”, among a few other ingredients. I am trying this recipe now, as I loved how it looked and chose it as my dish to take to my in-law’s Thanksgiving celebration, so I wanted to make sure that it would come out well beforehand. I kinda just want to make sure that this recipe is conveyed correctly, as some things kinda seem weird to me, now that I am actually making it. Firstly, is it REALLY only 1 cup of coconut milk to 4 TABLESPOONS of jel? That seems really excessive, and it did NOT taste good when I mixed it up and I had to add most of the rest of the can of organic coconut milk to mask the sour flavor of the jel. It’s in the fridge now, and will be in there another few hours, so we’ll see how it comes out, but if you have any thoughts, I’d love to hear. Thanks!

  15. Thank you for your quick response! I’m not sure why it’s sour~ it’s definitely the jel though, and not the milk. I’ll see how it comes out and let you know. Thanks again!

  16. Hi Adrienne:

    I wanted to share this today, but you didn’t link back. I’m so sad! Please link back so I can help further promote your wonderful recipes.

    Happy Thanksgiving!

    Cybele

  17. Hi there,
    just a quick note on the gelatine substitue….. I have done a choc mousse using coconut milk and have opted 2 tablespoons of powdered chia seeds and approx 1-2 tablespoons of coconut oil. It forms a thick creamy texture without the need for gelatine.

  18. Hi Adrienne,
    According to this website, gelatin always contains MSG.
    http://www.truthinlabeling.org/hiddensources.html
    What do you think?
    Take care,
    Michele
    PS: Do you know Earth Clinic for home remedies?
    http://www.earthclinic.com/ailments.html

    • Hi Michele. I have been wanting to write a post about that. I have talked w/ a scientist who says this is not the case so I am planning an interview. I am eating it. I am a little concerned as I am also eating a new hydrolyzed product that the gelatin company is making but the scientist there insists it is not a problem. I haven’t heard of Earth Clinic. Let me know what you are asking :). Hope that helps. I likely will try to call the gelatin co this week and find out what I can. I really like the product I am using but don’t want to hurt myself.

  19. Hi! Can I use pectin instead of gelatin?

    • Pectin needs acid and sugar to gel so it will depend on the sweetener you use and you will have to add lemon juice or something like that. Not thinking you’d like that :-(.

  20. I am ok with some acidity, I like playing around with ingredients anyhow (: But, do you think honey would work for “sugar”? or raw cane sugar would be better?

    • I think anything that you could use for canning should be fine. Just not a sugar alcohol or stevia. :) I’m not familiar w/ the chemistry involved – just what I am thinking.

  21. 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.

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

  23. 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.

  24. 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.

  25. 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?