Refrigerate the can of coconut cream overnight. With a properly chilled can of coconut cream, the cream and water will separate, with the cream rising to the top. It also helps solidify the cream making it possible to whip to a light fluffy texture. See note 4
Chill the bowl in the refrigerator for about 10 minutes before using.
Open the can and scoop out the solids into a cold glass or metal bowl
Pour out the remaining water and keep aside to use in your favourite smoothies.
Beat the solid cream on low speed for 5 minutes or until the chunks of coconut cream breakdown into smaller pieces.
Turn the speed to medium and continue whipping: If you notice any liquid separating from the coconut cream, drain it off. Depending on the brand of cream you are using, the coconut cream may look curdled as you beat but just keep whipping
As you beat the cream, it eventually blends into a smooth and creamy texture.
Add in any sweetener or flavouring at this stage if using. Continue to beat the cream until it forms soft peaks and has a smooth texture.
The whipped coconut cream does not hold well in heat so try to use it straight away or refrigerate in an airtight container for up to one week.