Chill the can of coconut milk in the fridge for at least 12 hours, 24 hours is recommended. About 1 hour before making the coconut whipped cream, chill a mixing bowl and beaters in the freezer.

Once chilled, open the can and scoop the solid white coconut cream into the bowl. The coconut water will have settled at the bottom. Discard it or save it for another use.

Using an electric hand mixer or stand mixer with the paddle attachment, beat the cream on medium high speed until fluffy and smooth, approximately 3 minutes.

Add the sweetener and vanilla and beat again until combined.

Store the coconut whipped cream in the refrigerator until ready to use. It will be firm when chilled and will soften again at room temperature. Keep in the fridge for up to one week or in the freezer for up to one month.