Make the Whip Cream: Leave can of coconut milk on sideboard for 24 hours to allow the healthy fats to separate, then place in refrigerator for a minimum of 24 hours to solidify. Turn the can upside down to open the can. Pour the separated milk from the cream that is now on the bottom of the can into a glass jar. Place the solids into blender or mixing bowl. Add coconut sugar and vanilla. Blend/mix until thick and peaks form when you stir. Set aside.