When my girlfriend went vegan several months ago it became a challenge to make some of our everyday things. Other more unusual things have often taken their places. For instance I have found several recipes for strawberry shortcake that are entirely vegan right down to the whipped cream. This is the version I have been using currently. I thank my father for inspiration, he used to whip cherry brandy into his thanksgiving deserts and it inspired me to crack open my holiday spice liqueur and give this a try.
1 can full fat coconut milk
1/2 cup powdered sugar
2 tablespoons Eastside Distilling holiday spice liqueur
Chill can of coconut milk overnight to allow water to settle. Scoop white cream out and leave water in the bottom. Should net about 9/10th of a can. In a medium bowl, whisk coconut cream, sugar and liqueur until the sugar is fully combined. Do not over whip.
The cream will not be very stiff but should hold some shape while chilled.
Works well over macerated fruit, cake, ice cream, pie or as an additive to coffee and hot chocolate.
Shaker and Spreadsheet 