Since none of the heavy cream replacements we tried can be whipped, we tested several store-bought whipped products, including Soyatoo! Soy Whip and Soyatoo! Rice Whip, and homemade coconut whipped cream made using the thick layer of coconut fat found at the top of a can of coconut milk. Tasters didn’t like Soyatoo!’s Rice Whip but found their Soy Whip to be a decent substitute for whipped cream. The homemade coconut whipped cream was also a decent substitute, although it uses a partial can of coconut milk and has a noticeable coconut flavor. Note that while soy whip is naturally gluten-free, the Soyatoo! brand is not labeled gluten-free.
TO MAKE 1 CUP OF COCONUT WHIPPED CREAM: Refrigerate a 10-ounce can of regular (not low-fat) coconut milk for a few hours, and chill a mixing bowl and beaters in the freezer for at least 20 minutes. Using a spoon, skim only the top layer of cream from the coconut milk (about ¾ cup) and combine with 1½ teaspoons sugar, ½ teaspoon vanilla, and a pinch of salt in the chilled bowl. Beat the mixture on low speed until small bubbles form, about 30 seconds, then increase the speed to high and beat until the mixture thickens and forms light peaks, about 2 minutes.