Place the cans of coconut milk in the refrigerator overnight – this allows the fat to separate and harden.

When you’re ready to make the whipped cream, chill a large bowl (or the bowl of your standing mixer) for 10-15 minutes in the refrigerator. Fit your mixer with the whip attachment.

Remove the coconut milk from the refrigerator, taking care not to shake the cans. Open them and scrape the thickened cream from the top of the cans and place it the bowl. Reserve the remaining liquid for use in smoothies or cooking. Add the vanilla, sugar and zest if you’re using it, and whip the cream until it’s fully blended. Use immediately, or refrigerate in a sealed contain for up to 1 week. Cream may harden when chilled, but will loosen once it is outside of the refrigerator for a bit.