Before you begin, place the can of coconut cream in the refrigerator for 3-5 hours to separate the water and the fat.
Take the can out of the refrigerator, making sure to keep the can level as to not mix the contents.
Open the can and scoop out the top part of the cream and add to a small mixing bowl. Leave the clear liquid in the can.
With a hand whisk or hand mixer, whip the cream until small peaks form.
Add sugar and salt to taste.
Pour your desired amount over coldbrew coffee and give it a good mix.