Place can in the fridge overnight. (It's crucial to chill the coconut cream until it’s very firm)
Just before you make the whipped cream, place a mixing bowl in the freezer for 10-15 minutes.
Remove the chilled can from the fridge and FLIP it upside down. Open the can. (You won't be using the liquid that's on top)
Pour the coconut liquid into another bowl. Don’t throw it away – you can also use it in smoothies, baking, or cooking. You'll be left with the hardened coconut cream
Scoop the coconut cream into your chilled bowl.
Whip the cream. Grab a hand mixer (alternatively, you can do this in a stand mixer – just chill the bowl first) and whip the cream until fluffy.
Add in a touch of sweetener and vanilla extract and whip it again
The whipped coconut cream can easily be stored in the fridge for at least a week or two. It'll firm up a bit more in the fridge, though simply scoop it into a bowl and re-whip it when you need it