Refrigerate the coconut milk in the can overnight.
When you’re ready to make the whipped cream, place a metal mixing bowl in the freezer a few minutes. It’s not necessary, but it helps when the cream stays cold throughout the process.
Now, the can of coconut milk should be separated into coconut water and coconut cream. Open the can and scoop out the coconut cream into the mixing bowl. Store the coconut water in an airtight container (you can use it in a smoothie).
Using a hand mixer or a stand mixer, whip the cream until fluffy, about 1-2 minutes. Add vanilla extract if desired.