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Pumpkin Pancakes with Vegan Pumpkin Cream and Pecans

Vegan Coconut Pumpkin Cream

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  • Author: Chef Ani

Ingredients

Scale
  • 1 can (Thai Kitchen) chilled Coconut Milk (see note)
  • 1/4 cup pumpkin puree (Libby’s 100% Pure Pumpkin)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/2 teaspoon vanilla bean paste (see note)
  • 1 tablespoon maple syrup 

Instructions

  • Chill Coconut Milk in the fridge overnight.  This will separate the coconut cream from the coconut water.  
  • Scoop out the coconut cream from the top of the can into a chilled bowl; this is the only part that you will use for this recipe.  Be careful not to use the coconut water.
  • With a hand mixer, whip the coconut cream for about a minute.  
  • Add in the rest of the ingredients.
  • Continue to whip for a few more minutes.  
  • Place in the fridge until ready to use.  

Notes

  • It is important to keep the Cream as Chilled as possible until ready to use.  
  • I use Mexican Vanilla Bean Paste in this recipe, but vanilla extract will work as well.   Should you have the opportunity to use fresh vanilla beans, that would be even better.  
Tip #1:  Chilling the coconut milk is the only part of this recipe that takes a little bit of planning, as the coconut milk needs to be refrigerated for several hours before whipping.  I like to keep a can of full-fat coconut cream in the fridge at all times so that I am ready to go when I decide that coconut cream is a must for a particular recipe.  
Use only the solid coconut cream, not the coconut water.  
 
Tip #2:  When possible, use a chilled bowl when whipping the cream.  
 
Tip #3:  It is also a good idea to refrigerate the whipped cream for an hour or so before serving; it will be firmer and hold up better.   Stir with a fork before serving.