Breakfast/ Goodies/ Recipes

Paleo Pumpkin Whipped Cream


It has been so fun to have some time in the kitchen this past month!  I absolutely love taking recipes that I love and trying to make them healthy AND delicious!  I have quite the list for the Christmas season, so cross your fingers that I’ll be successful and can share with all of you.  I’m not a huge pumpkin fan.  I know, I know.  Blasphemy for Thanksgiving week.   I love things that have some good pumpkin flavor but that aren’t overwhelming.  Does anyone feel me on this?  Maybe I’m crazy. Wouldn’t be the first time!  So anyways, I’ve been experimenting with whipped cream.  The whole coconut, Paleo whipped cream thing has been kind of a crapshoot for me.  I’ve tried with gelatin, which kind of made it into jello.  Shocker.  I’ve tried with arrowroot, which has worked most of the time, but still had really inconsistent results.  So I had an epiphany this week.  What if I used the gelatin and then whipped it after it was done.   I think I’ve found the secret, you guys.  And I even have a little troubleshooting at the end in case it’s a little stubborn!

My kids thought my second batch was WAY better than the first with a couple of adjustments I made, so hopefully you think it’s as wonderful as they think it is!  They weren’t complaining when I needed them to try it for breakfast this morning!  This would be a great treat to take as a dessert, and obviously it’s very kid friendly.  My one year old kind of flipped his lid when I let him taste it.  So enjoy!  And let me know what you think!  If you’re looking for easy, healthy, and delicious desserts, this will be one you’ll want to add to the list for the holidays.

I always enjoy when bloggers add pictures to help me know what the process looks like, so I got as many as I could while I juggled three little gremlins this morning!  

First, you place all the ingredients except the gelatin in a small saucepan and warm them over low/medium heat.  When the mixture is warm, sprinkle in the gelatin and whisk in until completely dissolved.  


Once everything is completely mixed and there are no lumps, poor the mixture into an 8×8 or similar size dish or pyrex.  You’ll then put it in the fridge for a minimum of 4 hours.  I try to make it after the kids go to bed, since the first step literally takes less than 5 minutes.  Then it’s ready whenever I want to finish it up in the morning!  It will look like this when you reach for it in the morning!


It should be spongy when you touch it.  You’ll then cut it into little cubes and put all of it in a food processor.  I have tried it with a kitchen aid, and it does turn out well.  It’s just not quite as smooth.  You’ll want to pulse and then let it run for just about 15-20 seconds.  It will blend together very quickly.  Gelatin and thickness of the coconut milk can make for varying results.  If you find that it still seems a little clumpy, you can add one to two tablespoons of coconut milk while it processes until it becomes smooth.  The mixture should look like the picture below when you’re done.


Serve right away in small dessert dishes or bowls!  This makes 4-6 servings, depending on how much you want to eat!  Please let me know how you like it!

Paleo Pumpkin Whipped Cream
Serves 4
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Prep Time
5 min
Prep Time
5 min
  1. 1 can FULL FAT coconut milk (we just Native Forest Organic)
  2. 2/3 cup pumpkin puree (I recommend Pacific Organic)
  3. 1/3 cup raw honey
  4. 1/2 teaspoon vanilla
  5. 1/2 teaspoon cinnamon or 1 drop Young Living Cinnamon Bark Essential Oil
  6. 1 heaping tablespoon Great Lakes Gelatin
  1. Put all ingredients except the gelatin in a small pot
  2. Warm over low medium heat and whisk until smooth
  3. When warmed, whisk in gelatin until smooth and lumps are completely gone
  4. Pour mixture into a glass storage container like an 8x8 pyrex
  5. Place in the refrigerator for at least 4 hours, but overnight is preferable
  6. When mixture is completely gelled, cut it into cubes and place everything in a food processor
  7. Pulse a couple of times to get things moving and then process for 15-20 seconds
  8. Mixture should be very smooth like picture above
  9. If there are still small chunks, you can add 1-2 tablespoons of coconut milk while processing until the mixture is the texture and smoothness you'd like
  10. Serve immediately or store in airtight container in the fridge
  1. **I've made this several times, and it has kept very well overnight in the fridge even after it has been processed.
  2. **This is a great dessert to make ahead of time and have ready for guests!
The Kandid Kitchen

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