Make the coconut whipped cream. This is easy, but requires a little advance preparation. Put your can of coconut milk in the back of the fridge and leave it there overnight. This gives it time to really separate rise to the top, making it easier to spoon just the cream out of the can. Keeping the can in the fridge for a few days really allows the cream to get thick, undisturbed, almost like shortening, and the liquid under it will be almost clear and very thin. It will then be very easy to spoon out the part that whips easily into soft peaks of heavenly yumminess. Another tip: put the whipping bowl and beaters in the freezer for 20-60 minutes before whipping the cream, to get a really good chill on them. Coconut whipped cream will last 2-3 days in the fridge, so you can whip it up in advance if you want, but it is really easy once the coconut milk is chilled, to do it as you need it.
Open the can of coconut milk. (DO NOT SHAKE!!) Take bowl out of freezer and spoon the thick layer of cream from the top of the can into your chilled bowl. Be careful to avoid getting the thin liquid from the bottom of the can, as it will make your cream too soft to whip well. Now whip on high speed with chilled beaters 1-2 minutes, until it starts to get fluffy. Add 2 Tbsp powdered xylitol and whip another 1-2 minutes on high, until soft peaks form. Put in a small bowl to put back in fridge, or spread on top of the dessert you are topping.