In a large saucepan, combine all cider ingredients.
Bring pot to a boil and then reduce to a simmer for 20 minutes. Shut off flame and allow cider to steep, covered, for an additional 10 minutes.
Using an electric hand beater, whip together all topping ingredients. Ensure that coconut cream has been sufficiently chilled so it whips properly.
To serve, strain cider then divide into 4 cups. Serve with a dollop of coconut cream. Alternatively, chill the cider for 2-3 hours and serve cold with cream on top. Serve with a cinnamon stick to stir the cream.