Pumpkin Spice Mousse, Coconut Whip
An ode to fall. I started working on my Pumpkin Spice Whip recipe last fall, and now I finally get to post it. Hooray! It can be used either as an addition your pancakes or waffles, a dip for other sweets, or to top your coffee and/or hot chocolate on those cool, cloudy days. If you are making a Cake, this would be a wonderful filling or frosting. I think I have done it all with this coconut whip. Whether it is a treat for your family or guests, it is definitely a seasonal way to change things up and bring in the fall.
Pumpkin Spice Mousse
- Full Fat Coconut Can, use thick white part only at first– and later add some of the liquid
- 1/3 C. Canned Org. Pumpkin
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. allspice
- 1/2 tsp. Madagascar Vanilla Extract
- 1/2 Cup Powdered sugar
Blend well and refrigerate
- Refrigerate the canned Coconut Milk, overnight or about 8 hours.
- Scoop from the top of the can, and remove all the thick white coconut and put it in your stand mixer. It’s okay if you get a little of the liquid from the bottom of the can into your bowl. Whip the full fat coconut milk, in the mixing bowl, for 3-4 minutes on medium high. Reserve the remaining liquid for later.
- Add the powdered Sugar and whip for an additional 1 minute. Leave the stand mixer on.
- Meanwhile, add the Pumpkin, spices, & Vanilla extract and continue whipping for another minute or so. At this point you may want to add some of the reserved liquid to thin it slightly. Do only a little at a time, keeping an eye on the consistency, and continue to let your stand mixer do its job. I like to use as much of the liquid part as possible while still achieving the desired thick consistency. Store the rest of the coconut liquid properly. Refrigerate your pumpkin whip until you are ready for it. It will continue to thicken a little in your cold fridge. If you are going to use the pumpkin spice whip in let’s say a cake, it is better to put it in or on right before serving, unless you are making a trifle, then you can put it on ahead of time and refrigerate the whole dessert.
Note: If you have some Pumpkin Pie Spice sitting in your cabinet you need to use or prefer, just substitute all the spices for one teaspoon of Pumpkin Pie Spice. You can add an additional spice sprinkle on top, when finished. Taste the canned pumpkin before adding it to your recipe. Some brands of canned pumpkin need to be put through a sieve due a gritty texture.
Store up to 4 days in the refrigerator whether it was used in a cooked dish or stored from the can into a glass container
. Don’t store in the can. You can also freeze the unused portion in an appropriate container for up to 3 months.
This would pair well with Bob’s Red Mill Gluten-Free Chocolate Cake Mix