Pumpkin Coconut Whip Cream
Coconut whip cream is a vegan version of the original. It tastes like the real thing, people couldn't even notice the difference!
Ingredients
1 can very cold coconut milk (kept in fridge for at least 3 hours)
2 tbsp coconut sugar (more too taste)
4 tbsp pumpkin puree
Instructions
Flip chilled coconut milk upside down and open, drain liquid (don't thrown out you can save it for smoothies and cooking!)
Use the solid part of the coconut milk
Whip with beaters adding sugar and pumpkin puree slowly until it's light and fluffy.
Dollop on your Chewy chocolate pumpkin pie brownies and add some yummy Pumpkin Spice Chocolate Crumbles