Pour the coconut cream into a metal mixing bowl. Whisk, then cover with clingfilm/plastic wrap and refrigerate until firm, at least 8-12 hours, or overnight.

With a hand mixer, whip the chilled cream on high speed for 1 minute, or until soft peaks form.

Mix in the confectioner’s sugar and vanilla extract.

Use immediately. Store leftover coconut whipped cream in the refrigerator for up to 5 days.