Because it is cream you can whip it and it will be like whip cream. Put it on top of ice cream, pudding or gelatin. You can also use it to thicken soups made with milk base in them. 

But you forgot to mention that it only holds its whip for a very short time... not suitable for adding to buttercream etc or using as icing. Personally I don't like the taste but it has its uses....

I recently used coconut cream in place of whole milk in a pastry cream recipe and the result was delicious. Something to consider - maybe you get a filling and a frosting out of the can, or two products.