How to make coconut whipped cream?

To make coconut whipped cream, chill a 14-ounce can of full-fat coconut milk or coconut cream in the refrigerator overnight (at least 12 hours). Chilling causes the thick coconut cream to separate from the watery liquid. Scoop the hardened cream layer from the top of the can into a chilled mixing bowl, leaving the liquid behind.

Using an electric hand mixer or stand mixer, beat the cold coconut cream on medium-high speed for 3 to 5 minutes until soft peaks form. Add 1 to 2 tablespoons of powdered sugar or maple syrup and a teaspoon of vanilla extract. Whip for another minute until fluffy. Serve cold.