Coconut Whipped Cream

Place a can of coconut milk upside down in your fridge (leave it there over night to have a slumber party with your kale). When you open the can, there will be a firm, waxy layer on top. Scoop this out. (There will be water under it, discard or save for another use later -- you only want the solid cream part.) Beat the cream with electric beaters at high speed for a few minutes until it becomes light and fluffy (you can also beat in a touch of sugar and vanilla extract if desired).

Chef's Note: For a lower fat version, try tofu whipped cream (using lite tofu). You can also find commercial vegan whipped cream (soy and rice-based) at health food stores by Soyatoo.