Chill the can of coconut milk in the fridge for at least 24 hours. About an hour before making the coconut whipped cream, chill a mixing bowl & beaters in the freezer.
After chilling the can, remove it from the fridge & FLIP IT UPSIDE DOWN. Open the can & scoop the solid white coconut cream into the chilled bowl. Save the coconut water for another use (such as a smoothie).
Using a mixer, whip the cream until fluffy & smooth. Add in sweetener & vanilla. Return whipped cream to fridge until ready to use. It will firm when chilled & soften at room temperature.
In a bowl, place sliced kiwi, add a sprinkling of sugar across the top. Gently give it a stir & cover it with a lid or saran wrap. Place bowl in the fridge & allow to sit for at least 4 hours or overnight. The sugar softens up the kiwis & brings out its own juices to make a syrup. More sugar generally will mean more syrup.
Mini Angel Food Cakes
Preheat oven to 350 F. You will need 4 mini bundt pans OR mini angel food pans.
In a small bowl, sift together flour & 4 Tbsp sugar.
In a large bowl, on high speed, beat egg whites until foamy, about 1 minute. Add lemon juice, vanilla & salt.
Gradually beat in the remaining 1/2 cup sugar. Then continue beating on high speed until STIFF peaks form, about 4-5 minutes.
Fold in the flour mixture using a rubber spatula until all of the flour is incorporated, being careful not to deflate the egg whites.
Divide batter between 4 mini bundt or angel food pans. Bake for 20 minutes or until golden brown & tops spring back when touched. Cool completely. Assemble desserts & serve.
Some brands of canned coconut milk will be better than others for making whipped cream & even some cans within the same brand can vary quite a bit.
Always look for a full-fat can that does NOT have guar gum listed in the ingredient list.
I used the full-fat AROY-D brand & it worked quite well.