Steps
Chill a can of coconut cream in the fridge overnight.
Scoop out the solidified cream into a mixing bowl, leaving the liquid behind.
Add the powdered sugar and vanilla extract to the bowl.
If using, dissolve agar-agar in 2 tablespoons of hot water and let cool slightly before adding it to the mixture.
Using a hand mixer, whip the coconut cream on medium speed until light and fluffy, about 2-3 minutes.
Taste and adjust sweetness if necessary.
Use immediately or store in the fridge for up to 3 days. Whip again before using if it separates.