Take coconut milk out of the fridge. Skim off the cream that has floated to the top and hardened. If you are a using a cheaper coconut milk with weird preservatives this won’t work as well, and there won’t be as much “cream” to work with. Stick to a quality brand (or one you make yourself).
With beaters or a whisk paddle of a stand mixer, whip coconut cream like you would whipping cream. When it starts to look like soft whipped cream, add the remaining ingredients – include the avocado, if using. Whip for awhile longer. Transfer to a bowl and place in fridge to chill for 30 minutes.
When it’s ready, serve in small dishes topped with berries or nuts.