Chill a mixing bowl and electric mixer beaters in the freezer for 30 minutes before making the whipped cream.

Flip the chilled can of coconut milk upside down and open it. Discard the liquid (save for another use, such as smoothies) and scoop out the solid white portion of coconut cream from the can.

Add the coconut cream to your chilled mixing bowl and mix with an electric mixer on low or medium speed until it’s creamy and whipped, about 30-60 seconds. Then add the powdered sugar and vanilla (if using) and beat again until incorporated, adding more sugar to taste.