Most important things to know about coconut cream

• Store your canned coconut milk in the fridge! - To separate the watery and the creamy part, the coconut milk needs to be chilled (in the fridge and not in the freezer) for at least TWO days. I know that a lot of recipes say one day or overnight, but in most cases that wasn't enough for me. So I ended up storing them in the fridge the whole time, this way I always have them separated whenever I need any cream.
• Its volume will not increase by whipping! - If you scoop out the creamy part that is the amount you end up with after whipping. It doesn't behave like heavy cream in this sense, where whipping at least doubles the volume of heavy cream.
• It is very sensitive to temperature. - If you make your coconut whipped cream and put it back into the fridge, it will harden again and you need to whip it again. If you've already used it as a frosting, it will harden on the cake as well.

Other useful tips

• Don't shake the can as it will need longer time to separate.
• If you use cocoa powder, then use a powdered sweetener. In our experience, liquid ones like maple or agave syrup will make the whipped cream runny. 
• After whipping, frost your cake or cupcake or brownie immediately, as leaving it on room temperature will make it runny. 
• Light coconut milk will not work, only full-fat coconut cream. We like Aroy-D or Natural Value, as both of them have 17-18g fat content per can. 
• Try to scoop only the coconut cream and take from the watery part as little as you can manage. 
• The longer you beat, the warmer it gets and it will be too runny to frost your cake with it.