Coconut Whipped Cream

In a medium saucepan over low heat, whisk together the coconut milk, soy creamer and sugar until all the sugar is melted. Sprinkle the agar over the top and whisk vigorously to incorporate, being sure not to leave any lumps. Turn the stove up to medium heat, and cook until the mixture comes to a full boil, stirring gently from time to time. 2. Remove the pan from the heat and whisk in the vanilla. Cool to room temperature and place it in the refrigerator. Thoroughly chill the creme for at least 3 hours, until completely solid. (You should be able to turn the entire pot upside down and nothing will fall out, but don’t hold it like that for too long, just in case!) 3. Scrape the disk of solidified cream out of the pan and into your food processor or blender. Thoroughly puree, scraping down the sides and bottom of the bowl, until completely smooth. At first it will seem dry and grainy, but in enough time, lumps will work out and become silky and soft. Using a spoon or piping bag, dollop the cream onto desserts. This whipped cream is also stable at room temperature and won’t melt or weep like traditional whipped cream, and can be used to frost or fill cakes.