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Warm the soy milk to 110°F (43°C). Warm liquid blends with melted fat smoothly.
Melt the coconut oil separately until fully liquid, around 100–110°F. Don’t overheat it.
Blend the soy milk on high. A high-speed blender works best. An immersion blender works too. The whisk attachment in a stand mixer is the minimum acceptable tool.
Stream the coconut oil in slowly over 30–45 seconds while blending. This is where the emulsion forms. Going too fast will result in broken cream.
Add the lecithin (or aquafaba), xanthan, and salt while it’s still blending. Run another 30 seconds to fully hydrate the xanthan and disperse everything.
Pour into a container and chill for a minimum of 4 hours. Overnight is better. This is the most important step — the fat needs to crystallize properly. Without this, it will not whip.
Put the bowl and whisk of the mixer in the fridge for about 15 minutes before whipping to keep everything cold.
Whip the mixture straight out of the fridge. Whip on medium-high to soft peaks, then crank to high for stiff peaks. Just like dairy.