When I first became vegan we were very limeted in our whipped topping options. Most recipes involved blending tofu and tasted like sweetened tofu. Now there are a few very good options on the market, like Soyatoo, but they can be hard to find and expensive. It is also nice to be able to whip something up from what your have arround in the pantry, and given that I usually have a few cans of coconut cream in the cupboard, this recipe works excellently. It gets fluffy enough, and only has a slight coconut flavor. Leftovers can be stored in the refrigerator, but some of the moisture may separate and it may need to be slightly re-whipped.

Coconut Whipped Cream

1 can coconut cream or full fat coconut milk (look for a fat content of at least 17g per serving).
2-3 Tbsp sugar
1/2 tsp vanilla extract

Chill the coconut milk in the refrigerator a few hours or overnight. About 15 min before your are ready to make the cream place the bowl and whisk attachment of your stand mixer in the freezer (or a metal mixing bowl if you are using a hand mixer). Open the can of coconut milk, but do not shake the can. Scoop out the thick layer on the top of can, avoiding the watery layer on the bottom. Place in mixing bowl and add sugar and vanilla. Whip on high until fluffy like whipped cream.