In a pan, melt the coconut oil and add the turmeric and grated ginger.
In a mortar, grind the coriander, peppercorns, cloves, cardamoms and star anise then add to the pan. Cook for a few minutes before adding the rice milk and bringing to the boil. Keep hot for 10 minutes.
Open the coconut milk can and remove the solid part on top. Beat until soft peaks form. Place aside.
Filter the mix using a strainer, place in cups and top with the coconut whipped cream.