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Chill a large mixing bowl (or bowl of stand mixer if you have one) in fridge for 10 minutes.
Remove can of coconut milk from fridge. Milk will have separated into hardened cream and liquid - scrape cream into large bowl, and set liquid aside.
Using hand mixer (or stand mixer), beat cream on high setting for 2 minutes until it has a fluffy texture (avoid over-beating as it can cause the cream to get too warm and separate.)
(If cream feels hard and lumpy - or if it's thicker than you'd like - add a small amount of leftover coconut liquid (½ tbsp at a time) and beat until soft.)
Check taste and if desired, add 1-2 tbsp powdered sugar.
Use immediately or store in fridge (cream will soften if unrefrigerated).