This dreamy, cloud-like topping starts with the solidified cream skimmed from a chilled can of full-fat coconut milk, whipped until it doubles in volume and holds soft, billowy peaks. A touch of maple syrup and real vanilla bean paste round out the flavor, while a pinch of sea salt keeps the sweetness balanced instead of one-note. It comes together in just a few minutes with a hand mixer or stand mixer, no cooking required, and it's naturally a great fit for a vegan kitchen. Pile it onto pies, hot cocoa, or fresh fruit, or spoon it straight from the bowl ā it holds its shape beautifully and keeps well in the fridge for a make-ahead treat. Once it firms up, a quick re-whip with a fork brings it right back to billowy perfection.
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Place a large mixing bowl and the whisk attachment in the freezer for 10 minutes while you prepare the coconut milk.
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into the cold bowl, leaving the thin liquid behind. Reserve the liquid for another use or discard it.
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