Prep Time
Overnight if making the Whipped Coconut Cream
Prep Notes
To make the Coconut Whipped Cream, place one can of full fat coconut milk in the refrigerator overnight.
Cooking Time
5 minutes
Yields
4 small cups
Ingredients
1/2 cup pumpkin (roasted or pureed)
1/2 cup water
1 cup coconut milk (I prefer to use the leftover liquid from when I make Whipped Coconut Cream- see notes below; otherwise any milk will do)
2 heaping tbls raw cocao powder
3 tbls maple syrup
scant 1 tsp cinnamon
2 dashes ground clove
1 tsp vanilla
Optional:
1/4 cup amaretto
Whipped Coconut Cream
Directions
Place all the ingredients except the whipped coconut cream and the amaretto in a blender, blend for 30 seconds or until smooth. Pour into a saucepan and heat to desired temperature.
If using, add in the amaretto, pour into small mugs and top with the Coconut Whipped Cream; wrap your hands around the mug, breathe deep and enjoy.
A note about the coconut milk and whipped coconut cream:
Coconut cream makes the most amazing whipped cream – it’s luscious, thick and dreamy! And it’s a good fat so there is no feeling guilty. I keep a can in my fridge at all times just in case.
Follow my recipe for how to make the Whipped Coconut Cream here. Use the remaining liquid in the can for the recipe above.