Getting my family to soft-pedal it on the dairy is a lot easier when replacements like this exist. Chilling the coconut milk (sorry, light just won’t do here) allows the cream to literally rise to the top. Whipping it into a fluffy cloud is a snap, and it holds its shape in the fridge for a full day. You’re going to want to make this dessert staple a lot, so keep a couple of cans of coconut milk in the fridge at all times. I like to serve this with fresh fruit, Raw Key Lime Pie, and Apple and Pear Crumble.
Serves 4 to 6
Chill the unopened can of coconut milk in the refrigerator for at least 4 hours. Invert the can, open it, and drain off the liquid, reserving it for another use.
Place the solidified coconut cream in a stand mixer fitted with the whisk attachment and beat on high speed until thick, 1 to 2 minutes. Alternatively, you can use a hand mixer and a large bowl. Add the remaining ingredients and whip for 1 minute. The topping can be made in advance and refrigerated, covered with plastic wrap, for up to 24 hours.