Gather the ingredients. Before you start, chill your stand mixer bowl in the freezer for 15 minutes.
Carefully open the can by a few inches and slowly drain any liquid into a bowl. Do not shake or force the liquid out, let gravity do its work. Keep the liquid for soups, curries, or add to your morning smoothie.
Fully open the can. Use a spoon to scoop out the thick cream into the chilled bowl of a stand mixer, avoiding adding any of the remaining liquid. Add agave and vanilla extract if using. Place the bowl on your mixer.
Using the whisk attachment, start to whisk the coconut milk on a low speed, gradually increasing the speed to high. Let the mixer run for between 8 to 10 minutes. Once it is thickened and light and airy, stop the mixer. Unlike dairy cream, coconut whipped cream will not curdle, but over-whipping will flatten the cream.
Serve the coconut cream immediately on your favorite desserts, cakes, or sundaes.