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The day before: For the whipped cream topping, place the can of coconut cream or coconut milk in the coldest part of the refrigerator for 24 hours. Do not open or shake the can. Do not touch it!
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For the brownies:
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The next day: Preheat oven to 350 F. Spray an 8 x 8 brownie pan with cooking spray; set aside.
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In a small bowl whisk together cocoa powder, baking powder and flour; set aside.
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In a large bowl whisk together the oil and sugar. Add the egg substitute, yogurt, vanilla and root beer concentrate and whisk until blended. Gently mix in the flour mixture and transfer batter to the pan.
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Bake for 13 to 15 minutes. Keep an eye on it and be sure not to over bake. When it's ready, a toothpick inserted into center should not be completely dry. A few moist crumbs on the pick means you will have fudge-like root beer flavored brownies. Remove from oven. Let the brownies completely cool and top with the whipped cream.
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For the whipped cream:
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Open the can of chilled coconut cream. Carefully spoon out the coconut cream and place it in a large bowl; (Note: do not use the liquid coconut milk, you just want the solids from the can. You may have about a 1/4 cup of liquid coconut milk left over. Discard it or use for another purpose.)
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Beat the coconut cream using an electric mixer on high speed until light and fluffy; about 5 minutes. You may have to scrape down the sides of the bowl a few times. Beat in vanilla extract and sugar, for about 2 more minutes. Taste to see if you need more sugar. Spread 1/2 of the whipped cream on top of the cooled brownies, and reserve the rest of the whipped cream for another use.
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Store leftover whipped cream in an airtight container in the refrigerator. If it hardens up a bit you can re-whip it. It should last at least a week or more. Store brownies in the refrigerator.
