Whipped coconut cream is one of those things that I love too much, so I don’t make it often. It is high-fat so definitely on the list that proves that you can eat not-so-healthfully as a vegan. It is also really delicious.
A couple of notes, since I have had some pretty epic failures with this one.
If you’ve ever made dairy whipped cream, the same rules apply with the vegan version. Everything needs to be cold, including your coconut cream, mixer, bowl, etc. I keep a couple of cans of coconut milk in the fridge all the time just for making whipped cream. Put your bowl and mixer blades in the freezer for an hour or so before you start as well.
Don’t shake the can when you take it out of the fridge! For this to work, you want to be sure to NOT use the watery part of coconut milk.
The brand of coconut milk actually matters. Some brands use gums to stabilize their product, which means it won’t separate easily (you want it to separate) and it won’t whip very well. I usually use Chaokah because it’s cheap and easy to find at all the asian markets in my area. Unfortunately, a lot of the large grocery stores around here sell the Thai Kitchen brand, which doesn’t work very well at all. It’s a great excuse to get to know your local asian market though. These places have so much cool stuff and it’s usually really cheap.
Finally, a lot of asian markets will also now sell pure coconut cream – this means that you can use most of the contents of the can for your whipped cream. There will still usually be a little of the watery part at the bottom of the can though, so try not to get this into your bowl.