Coconut whipped cream

400 ml organic and unsweetened full fat coconut milk, Native Forest makes one with good consistency for whipping
1 teaspoon vanilla extract
1 tablespoon of sugar

Refrigerate can of coconut milk for a minimum of 8 hours or overnight.
Place your bowl and beaters in the refrigerator or freezer 1 hour before making the whipped cream.
Open the coconut milk but don’t shake it. Scoop the coconut cream solids into the cold mixing bowl. You can save the remaining liquid for another use, like a smoothie.
Beat the coconut cream using your mixer with chilled beaters on medium speed for 1 minute. Turn it up to high speed until cream starts to get hard, about 7 to 8 minutes.
Add sugar and vanilla extract to coconut cream and beat for 1 more minute.
Taste and add more sugar if desired.
Refrigerate up to 2 weeks