Chill the can of coconut milk in the refrigerator for several hours, or overnight. This will cause the cream to rise to the top of the can. Once chilled open the can, and scoop the solid cream into a mixing bowl, leaving the coconut water behind. (save water to add to a smoothie later)
Using a hand mixer (use a stand mixer if you don’t have a hand mixer), whip the cream. Add the sugar about a tablespoon at a time, and keep mixing, until it is fully incorporated. Add the vanilla, and mix until smooth and creamy. Don’t skimp on the time to get it whipped up with lots of air.Total mixing time will be several minutes.
Cover the bowl and refrigerate until ready to use. It’s best for it to chill for several hours before serving. Place a dollop on each slice of shortcake and enjoy!