Spiced Whipped Coconut Pudding (Dairy-Free Whipped Cream Substitute)

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

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

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:

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.

5.  Allergen-Free Crumble Topping and Slow Cooker Apple Pie Filling, as well as fresh fruit, are a few great options to go along with this recipe.

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.

Spiced Whipped Coconut Pudding (Dairy-Free Whipped Cream Substitute)

Serves 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!)     adjust servings

This Whipped Coconut Pudding has 2 versions - with and without spices. The plain version doubles as a dairy-free whipped cream substitute!



  1. In a small bowl, stir together ¼ 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?

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.

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. I’m so happy to have found your website and this recipe in particular! I thank you so much for this really creative yet simple use of coconut milk ( which thanks to you I now make my own) and gelatin as I focus on healing and sealing my gut. There’s very little I can eat without an allergic response and these are two things happily that I can. I’ve now made your pudding twice in three days so I completely get why you wrote about doubling or tripling the recipe! I must tell you, in my excitement to make it the first time, I mistook the tsp for TBSP and put 4 TBSP gelatin in. That was a riot once hardened, since it was more like a hockey puck. I used my immersion blender regardless and it was really fun that it turned out like sushi rice actually. I loved it! So this morning it is as it should be, with 4 tsps.
    I really appreciate your time in sharing your creations with everyone. Cheers to you!

    • How crazy! Love the hockey puck illustration and we are kindred spirits about not wasting food. You did a great job w/ the sushi rice look alike!

      I need to make this again. Been thinking about it. Take care!

      • Hi Adrienne,

        You’re fun to comment back, thanks! I’m glad you also found the humor in my hockey puck-sushi rice ‘mistake’ which I consider another great find now. :).

        • I love it. You might get a kick out of this use of a cake with expired baking powder :). https://wholenewmom.com/health-concerns/make-your-own-baking-powder/

          • Ok, perhaps it’s my head cold but I’ve been searching for that cake, expired baking soda reference in the link and haven’t seen it? What a teaser. If you have time, I’d certainly like to read that. And by the way, the whipped pudding turned out perfect though I think because I don’t have much chewy texture in my current diet, I like the sushi rice version best. Cheers

          • I am so sorry! I searched for it on my blog and that post came up in the results, so I thought it was in there, but it must be in the comments. So I just put it in the post. Hope you enjoy :). Have you tried the Homemade Gummies? https://wholenewmom.com/recipes/yummy-gummy-candy-sugar-free-and-how-ew-turned-to-yum/

          • That was funny, you’ve had a good spirit and sense of humor it seems for many years. Great way to be! And ouch, that must have hurt your shin. Thanks for taking the time to put it in the post. I thought for certain I was missing something. And thanks for the gummy link. I can’t digest fruit right now so I’ll happily stick with your whipped pudding. And just saw your dishwasher rinse aid, that’s brilliant! I love your website and am having a lot of fun discovering all sorts of gems. Thank you!

          • Hi Amanda. Actually, that is an area that I need improvement. Hopefully this blog is helping :).

            There are more goofy stories of my younger cooking days. I don’t know how they fit in a blog post but maybe they can.

            You could do tea for the gummies. Some have done that. Or veggies and more sweetener :).

            So glad you are here. It’s been a pleasure hearing from you!

          • Improvement, I’d say you have covered it all Adrienne! It’s impressive all that your website encompasses. I really enjoying it. That’d be fun to have a memories section. I have the most profoundly fond memory making cookies with my mom for the first time and always smile thinking about it.

            A ka for the tea suggestion. Yes, I do make gelatin ‘hello’ with tulsi tea, kombucha and also organic coffee with MCT oil, Tigernut flour and coconut butter. All fun and great to take on the road

        • Whoops, and I need improvement on my typing skills. Forgive the typos! Thank you for saying you’re glad I’m here, that’s really kind of you, This has been a lot of fun and you have a new loyal follower.

  2. 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.

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

  4. 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?

  5. 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.

  6. 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.

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

  8. 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.