When Kristin Rosenau of the moody, literary-minded blog thepastryaffair.com discovered her lactose intolerance, she had to get creative in her Bismarck kitchen. Turns out whipped coconut milk is an all-natural, dairy-free dead ringer for real whipped cream. The result: Desserts like Blueberry-Coconut Pavlova, a crispy-chewy pillow of meringue topped with whipped coconut milk and blueberry sauce. Not all coconut brands are created equally, though. Thai Kitchen coconut milk doesn't whip well, while Geisha brand works best for creating a solid, stable whipped cream.