whipped coconut cream is really easy but it requires a bit of planning and careful purchase of the right brand of coconut milk. a lot of coconut milk is made with guar gum so that it doesn't separate, but that separation is integral to the process of making whipped coconut cream. we typically buy Aroy-D branded coconut milk since we've had typically good results with it, but any pure coconut milk will do. next, in order to get the best separation possible and to ensure the cream will whip properly, you'll need to put the can of coconut milk in the fridge for about 24 hours. it might be possible on a shorter time frame, but we've always done it overnight for dinner the next day.
1 can or tetrapack of pure coconut milk (no guar gum or xanthan gum)
1 tbsp white granulated sugar (optional)
Refrigerate the coconut milk for 24 hours to ensure separation of the cream and the water.
Open the coconut milk and scoop out the cream that's floating on top. Ideally this will be almost ice cream textured. Reserve the coconut water and any thin coconut milk for another use.
Place the coconut cream and sugar (if using) in a metal bowl and mix with either a stand mixer or a hand mixer on medium high until the cream is light and fluffy, about 4 minutes.