I missed whipped cream when I stopped eating dairy until I discovered the magic of whipped coconut cream. It’s perfect on top of cakes, pies, or anywhere you’d use whipped cream. The main trick is to refrigerate a can of full-fat coconut milk upside-down for the day before so the coconut milk will separate. Add a luscious dollop to your desserts for just 17 cents a serving, using organic ingredients.
Make sure to choose an unsweetened, full-fat canned coconut milk. Coconut drink, usually sold in a box, is much thinner and will not whip. I use Thai Kitchen Organic Coconut Milk, which comes in the ridiculous can size of 13.66 fluid ounces or 403 milliliters.
The whipping cream in spray cans relies on nitrous oxide to add volume and to kill bacteria. Alas, nitrous oxide is a potent greenhouse gas. Whip your own coconut cream to fight global warming.