Step 1

Place 2 cans of coconut milk upside down in the refrigerator overnight.

Step 2

The next day, open the cans and carefully scoop out the solidified coconut cream at the top of the can, leaving the liquid behind.

Step 3

Place the cream in the bowl of a stand mixer fitted with a whisk attachment (or in a medium bowl with a handheld electric mixer).

Step 4

Whip on high for 3 minutes, or until fluffy and smooth. If using, add in the vanilla extract and whip for a few seconds to combine.

Step 5

Serve immediately or store in the refrigerator for up to 2 days.