Put the can in the refrigerator overnight. Put the whisk from the blender in the refrigerator as well. Carefully remove the can from the refrigerator. Do not shake!
See the solid coconut fat at the top quarter of the can? That's exactly what we need for the coconut cream.
Remove the solid coconut fat with a spoon. Leave the milky liquid in the can, you can use it later for cooking.
Put the coconut oil with sugar and guar gum in a tall container. I use a measuring cup.
Beat the mixture with a mixer at medium speed for about 2 minutes. And then again at full speed for 5 minutes.
Notes
If the coconut cream does not set, then put it in the refrigerator. Let it chill for at least 30 minutes and then whip it again. Now it should work.