Dairy free, vegan and delicious!  The trick to this is keeping everything super cold.  The result is beautiful, fluffy whipped cream!

INGREDIENTS:

• 1 (14 ounce) can unsweetened coconut milk
• 2 tablespoons white sugar
• 1 teaspoon pure vanilla extract

INSTRUCTIONS:

1. Place the can of coconut, metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
2. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids off the top into cold mixing bowl. 
3. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. 
4. Serve!