Pumpkin Maple Spice Smoothie and Coconut Whipped Cream


I want to share with you these quick and easy pumpkin maple spice smoothies.  Please, do yourself a favor and top it off with some coconut whipped cream.  This coconut whipped cream stuff is delicious on just about everything!


Pumpkin Maple Spice Smoothie:

  • 1 15-oz. canned pumpkin
  • 3-4 bananas, frozen
  • 3 Tbsp. maple syrup
  • 2 Tbsp. soy milk
  • 1/8 tsp. cinnamon
  • dash of nutmeg
  • pinch of allspice
  • pinch of salt

Coconut Whipped Cream:

  • 1 can full-fat coconut milk, chilled
  • 1/4 tsp. lemon juice
  • 3 Tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
  • dash of salt


Pumpkin Maple Spice Smoothie:

  1. Put all ingredients into blender. 

  2. Blend on high until smooth. Serve cold.

Coconut Whipped Cream:

  1. The night before, put the can of coconut milk in the fridge right side up.

  2. When you are ready to make the whipped cream, carefully remove the coconut milk from the fridge without shaking or tipping it.

  3. Open the top of the can. Carefully spoon out the thick white paste that has collected on top.

  4. Save the clear coconut liquid in your refrigerator for other recipes.

  5. In a medium-sized mixing bowl, use a hand mixer to beat the coconut milk together with all of the ingredients listed above. Mix on high to beat as much air into the cream as possible.

Quick notes:

  • To achieve the cool swirly affect when using this as a topping, spoon the whipped cream into a plastic bag. Cut a 1/4 inch hole in the corner. Squeeze and swirl onto whatever you desire.


Website: www.veggieonapenny.com

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