Refrigerate coconut milk overnight in the can. When ready to use, open can carefully so you don’t mix the coconut milk with the coconut fat. Gently remove the hardened coconut fat off the top* of the can and place in a bowl. (Save the milk.) Whip until thick and creamy, up to 3-4 minutes. If chunky, add a bit of the leftover coconut milk to smooth it out. Add powdered sugar and vanilla, to taste. Whip until well blended. Serve.

You can store this coconut whipped cream in the refrigerator up to 2 weeks.

*If you don’t have hardened fat on the top of your coconut milk, you probably got one with added water or “light” coconut milk. To tell if it’s full fat, it should have 130 calories for 1/3 cup on the nutrition label.

Occasionally the coconut cream will just not set up. Chill 2 cans of full fat coconut cream in case one doesn’t work out.