Chill the can of coconut cream in the refrigerator overnight, placing it in the coldest part.

Carefully open the can without shaking it to avoid mixing the separated layers.

Scoop out the solidified cream into the bowl of an electric mixer, leaving the liquid behind.

Start mixing on a low speed and gradually increase to high until the cream reaches a whipped consistency.

For sweetened whipped cream, add powdered sugar and vanilla extract to the whipped cream and mix until well combined.