Chill a can of coconut cream in the coldest part of your fridge for at least 24 hours but unless it is the middle of winter, you might need to leave it in there for a few days to achieve the maximum amount of firm cream. I find the Aldi brand of coconut cream in Australia gives the best results and most firm cream.
Don't remove from fridge until you are ready to use it. Open can and scoop all of the firm cream into a bowl stop once you hit liquid. You can either use the liquid in other recipes (smoothies maybe) or discard.
Whip until smooth and then add icing sugar and vanilla and whip again until lump free and creamy. Do a taste test to check that you are happy with the level of sweetness and add more sugar if required.
The cream will last for a few days in the fridge but it does become more firm in the fridge. If you are making this for a dinner party and you want the consistency of regular whipped cream, I wouldn't make it too far in advance.
My recipe calls for 2 heaped teaspoons of icing sugar but make sure that you taste it yourself to make sure the sweetness is right for you.
To get silky lump free cream, use your mix master or stick blender but if you are in a hurry or feeling lazy, I sometimes just mix it with a fork. I wouldn't use the fork method for a dinner party but when it is just us - why not?
Recipe by my vegan plate at https://www.myveganplate.com/vegan-scones/