Is this primarily a dietary question (driven by allergies or the like) and/or a cooking question?
If it's the first, you may be interested - even as a stopgap measure while you figure out the cooking - that there is now a coconut whipped cream Reddi-whip type of product (canned spray under pressure).
https://www.google.ca/search?q=coconut+whipped+cream+in+a+can+product&espv=2&biw=1517&bih=741&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwic88qFws_KAhWCsYMKHVddBYwQsAQIIA&dpr=0.9#imgrc=aOofzzJUSowO_M%3A
Yes. Super-chill a can of evaporated (Not sweetened-condensed) milk, along with the whipping implements--metal bowl, whisk, in the freezer. The milk should be just on the verge of freezing. You can add a little confectioners' sugar and/ or vanilla extract. Keep well-chilled and use soon. To stabilize, you can prepare a tablespoon of gelatin in 2 tablespoons water (bloom in cold regular milk 5 minutes, microwave to heat & dissolve), cool and whip into the mixture in progress.
of course you can. what is missing from milk to make it cream? the fat? where is the fat? the dairy makes butter out of it. so, what you need, add the butter back to the milk. butter should be at least 82%. should be if possibles, not pasteurized, homogenized, some other -nised and chemicals. (fresh farmers butter works best) added. for whipping cream you need at least 33%.. will need some experimenting to get the proportions right. it DOES work, i am a Chef and when it does happen on occasions we run out of cream, we use the mix. ..can be used cold or warm.. though when whipped be careful, it turns back to butter very quick.
I think manipulating the butterfat content to "make" cream can work for cooking, not for whipping, though. (How would you get the cold butterfat to be reabsorbed by the milk? I don't know.)
I have a recipe from Steven Raichlen's "high-flavour, low-fat vegetarian cooking": 3 ounces low fat cream cheese, 1/2 cup low or non- fat sour cream (maybe Greek yogurt would work?), 1tsp vanilla, 4-6 tbsp sugar, 1/4 cup silken tofu. Purée I food processor until smooth, taste to adjust sugar/vanilla. I haven't actually tried this version.
Depends on how you will use it.
You can make whipped cream from the "cream" in a can of full fat coconut milk--the recipe is at thekitchn.com . It will taste of coconut, so that might be fine in coffee, for some desserts, and in certain cream soups (like a curried Thai squash soup).
For hot beverages, I have done "foamy milk" with my espresso machine's steaming wand...it has a whipped like texture which is nice on hot cocoa or coffee or chai.
Did a quick search on the archives here and there are recipes for using evaporated milk, never tried it.
I also have a recipe somewhere for a low fat whipped concoction that I think used cottage cheese. If I find it, I'll post it here.
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If it's the first, you may be interested - even as a stopgap measure while you figure out the cooking - that there is now a coconut whipped cream Reddi-whip type of product (canned spray under pressure).
https://www.google.ca/search?q=coconut+whipped+cream+in+a+can+product&espv=2&biw=1517&bih=741&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwic88qFws_KAhWCsYMKHVddBYwQsAQIIA&dpr=0.9#imgrc=aOofzzJUSowO_M%3A
You can make whipped cream from the "cream" in a can of full fat coconut milk--the recipe is at thekitchn.com . It will taste of coconut, so that might be fine in coffee, for some desserts, and in certain cream soups (like a curried Thai squash soup).
For hot beverages, I have done "foamy milk" with my espresso machine's steaming wand...it has a whipped like texture which is nice on hot cocoa or coffee or chai.
Did a quick search on the archives here and there are recipes for using evaporated milk, never tried it.
I also have a recipe somewhere for a low fat whipped concoction that I think used cottage cheese. If I find it, I'll post it here.