Refrigerate the can of coconut milk a minimum of 24-48 hours.
Plan ahead and place your stainless bowl and beaters or whisk in the freezer.
Remove coconut milk from the frig and punch a hole in the bottom of the can with a bottle opener to drain the coconut water (save for smoothies!). Open the top of the can and scoop out the thickened cream.
Add the cream to your ice cold mixing bowl and beat with a hand mixer (using chilled beaters) or blender and start to mix on low moving up slowly to moderate speed.
As the volume of the cream starts to increase (3-5 minutes while mixing, gradually add in the coconut palm sugar and vanilla. Continue mixing until it is fluffy and looks like whipped cream. You'll know when it's ready.