What you'll need:
1 can coconut milk (full fat)
Sweetener to taste (I prefer organic maple syrup or honey)
Begin by chilling an unopened can in the refrigerator for at least 8 hours or overnight. Carefully remove the lid and you should have a solid white block of coconut cream along the top of the can. Scrape this into a bowl, taking care to leave the coconut water at the bottom behind.
Using a hand or stand mixer, whip the coconut milk for about 3-5 minutes until it forms a firm whipped cream. When the consistency is right, add in your sweetener of choice. I prefer Stevia, but you could also use a small amount of fine-grain sugar.
Vanilla Whipped Cream: Add 1/2 tsp. vanilla extract