Put your can (or three) of full-fat (not light) coconut milk in the refrigerator for at least 8 hours.

minutes before you plan to make the whipped cream, stick your metal mixing bowl and beaters in the freezer. When they are cold, pull them out and get your can of coconut milk out of the fridge. Gently turn the can over, making sure not to shake it. Remove the lid and pour the liquid into a bowl and set it aside for another use. Using a spatula, take the solid coconut milk out of the can and place it in your cold mixing bowl.

Beat on high for 5 minutes or until rich and creamy.

Add powdered sugar and vanilla and beat for one more minute. Enjoy!