Please note that this dairy-free whipped cream recipe calls for full-fat canned coconut milk. The fat is what makes the recipe creamy and luscious; light coconut milk won’t work and results in a watery mess.
There is a fairly big discrepancy between different brands of coconut milk. I have found that the Native Forest brand is the most reliable when it comes to a rich and thick cream, which is the most important component of this recipe. I have tried using other brands of organic coconut milk and have had not had success in getting the cream to separate from the coconut water. When the cream doesn’t rise to the top of the can, it’s not possible to make this recipe, so be mindful of the brand you choose.