I have found that UHT Coconut Cream makes better whipped cream than the coconut milk method, is cheaper and less wasteful. It tastes nice just as it is, but this works well as a whipped cream alternative and you don’t need to add icing sugar to bulk it up.
250 ml carton of coconut cream (I use Blue Dragon brand)
1 tbsp margarine
Put the carton in the fridge for a few hours, then drain the liquid. You should get around 3-4 tbsp. Keep in the fridge over night. Whip the margarine for 2 minutes, then add the coconut cream. Whip for a further 2 minutes, or until you get the result you want.