You can buy soya-based vegan whipped cream from health food shops – Soyatoo for instance make whipping cream and squirty cream in a can. They’re more sensitive to warm temperatures than dairy-based whipped creams, but they do the job.
However, it’s also ludicrously easy to make vegan whipped cream alternatives at home yourself.
For coconut whipped cream, put a can of coconut milk in the fridge and leave it to chill overnight. Open the can and use a spoon to scoop the thick coconut cream out into a bowl, leaving the watery liquid behind in the can. Whisk the coconut cream with a little icing sugar for a few minutes, and you have a delicious, coconut-y whipped cream. Perfect with my Strawberry-Coconut Giant Scone.