Place coconut milk can in refrigerator overnight.
Place a bowl and hand mixer whisks into freezer for at least 15 minutes before making the whipped cream.
The next day, open can without shaking the can.
Scoop out only the cream from the can into the chilled bowl.Save the coconut water, in case the whipped cream is too thick. Add vanilla extract, if using, and sift powdered/icing sugar into the cream.
Beat the cream with a hand mixer, on medium speed until soft peak. About 7-10 minutes.