I successfully did it with coconut milk solids last week. Use the same steps you would if beating the whipped cream -- pre-chill coconut milk in fridge, scoop out the white part being careful to not get the watery part, make sure everything is very cold to start, etc. I think it took more than a minute of shaking, and it made a very soft whipped cream (softer than coconut with beaters), but an entirely satisfactory one.

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