Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream - about minute. Then add smaller measurement of powdered sugar (3 Tbsp as original recipe is written). Beat again until light and airy - about 2-3 minutes. Set in fridge.
In a separate bowl whip the "cream cheese" until light and airy, then add in the remaining powdered sugar 1/4 cup at a time (total 1 cup as original recipe is written // adjust if altering batch size). By this time the pudding should be set. Add this to the cream cheese mixture and beat until well combined. Next fold in coconut whipped cream until incorporated. Set in fridge.
*Freeze cake if you prefer more of an icebox-type texture. Otherwise, just chill in the fridge for 6-8 hours until completely set and chilled. If you freeze it you can slice it more into squares. If you refrigerate it, it's more of a scooping situation. Either way is delicious, but I prefer the taste/texture when it's refrigerated and not frozen.
*Vegan pudding recipe heavily adapted from vegetarianabout.com
*Nutrition information is a rough estimate.