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