Chill the can of coconut milk or cream in the refrigerator for at least 8 hours or overnight, to allow the cream to separate and solidify.

Carefully open the can without shaking it. Scoop out only the firm coconut cream that has risen to the top, leaving the liquid behind (reserve the liquid for smoothies or curries).

In a chilled mixing bowl, whip the coconut cream using an electric mixer or whisk on medium‑high speed until soft peaks form.

Add powdered sugar (or maple syrup), vanilla extract, and a pinch of salt. Continue whipping until medium peaks form and the mixture is light and fluffy.

Taste and adjust sweetness or flavoring as desired.

Use immediately or transfer to a sealed container and refrigerate. It will firm up further as it chills. Use within 3–4 days.