Chill the can coconut cream in the refrigerator 24 hours before. This will greatly help separate the water and cream.
Carefully drain the water from the cream. (You can save this coconut water for other use)
In a chilled mixing bowl, or food processor, add the coconut cream, heavy cream, sugar, and vanilla extract.
Whip the mixture with a whisk until bubbles no longer collect on the surface. This takes about about 3 minutes with a Kitchenaid on medium speed.
The final version should be less than stiff (like a whipped cream would be) and still pourable.
