Heavy Whipping Cream

I have replaced heavy whipping cream with coconut cream. You can either use a can of chilled coconut cream or refrigerate a can of full-fat coconut milk and remove the thick layer that forms on the top. This is crucial: if there is no thick layer, it won’t whip. Place the chilled coconut cream (just the thick layer) in a bowl with your vanilla extract and whip accordingly, adding sugar to taste. You’ll end up with a little over 300 mL / 10.1 fl oz (1¼ cups) of whipped coconut cream.