Place the coconut milk in the fridge, ideally, overnight. This allows the water and cream to firmly separate. The colder the better to create the thick whip cream we have all come to love.

Chill the mixing bowl and beaters in the freezer for about 15 minutes before making the whipped cream (a trick my mom taught me).

Turn the can of coconut milk upside down and open it from the bottom. This way you can easily drain the water into a jar for later use. You could add it to your smoothie tomorrow morning.

Scoop the remaining coconut cream (the firm part) into your chilled mixing bowl and beat on medium-high heat for about 1 minute.

Add sweetener of choice and vanilla then whip for an additional 2-3 minutes until the cream is thick and whipped.

Scoop onto your favorite dessert and enjoy!