I used this recipe for coconut cream for my corn pancakes and coconut eggnog pie.
1 (14 ounce) can full-fat coconut Cream, refrigerated for 24hours
1–3 tablespoons powdered sugar (add to taste)
1 teaspoon vanilla extract
First, place your mixing bowl and beater in the freezer for 5-10 minutes to chill.
When you are ready to make the coconut whipped cream, remove the mixing bowl from the freezer. Then carefully remove the can of coconut milk from the refrigerator without shaking or tipping it. Remove the top of the can, then use a spoon to carefully spoon out the thick layer of coconut cream that should have separated to the top of the can, and transfer it to your chilled mixing bowl. (You will not use the layer of coconut water that has settled to the bottom of the can.)
Using a whisk attachment, beat the coconut cream . Add in your sugar (or other sweetener) and vanilla extract, and beat until incorporated.
Serve the coconut whipped cream immediately, or transfer to a sealed container and refrigerate until ready to use. If the whipped cream becomes too firm in the refrigerator, you can stir it to reach the desired consistency.