Chill can of coconut cream in the refrigerator for at least 12 hours.
Add powdered sugar, vanilla, and chilled coconut cream to a bowl.
Using the whisk attachment on your hand or stand mixer beat until mixture forms
Notes:1. Coconut Whipped Cream is not as airy as traditional. This will be a thicker whip.2. Whipped cream keeps well in the refrigerator for 1 week.3. Do not leave at room temperature for long or it will begin to melt.4. Refrigerating whisk attachment and bowl before beating may yield better results.