I’ve made this many times and it’s just the best. It works just as well (if not better than) heavy whipping cream, and it doesn’t have a strong coconut flavor like you’d expect. The key here is to 1) make sure you put the coconut milk in the fridge first and 2) use full-fat coconut milk.
While I often have it just as is, you can easily spice this up with a variety of flavors and colors. See below for some options. The one above is a mix of raspberries and lavender, which gives it that beautiful hint of pink.
Coconut Whip Cream with a Hint of..
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1 can of coconut milk, full-fat and refrigerated for several hours
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optional add-ins (choose 1-2- any more and it’s too much!)
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1 teaspoon orange juice + zest of 1 orange
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1 tablespoon fresh raspberries (about 6 or so)
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dried/fresh lavender
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sweetener of your choice
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Place coconut milk in a small bowl and beat at medium-high with an electric mixer until coconut milk has the texture of a thick whipped cream. This will take about three minutes. Once it is quite thick, add in any additional flavors and stir in. Set aside.