Gather the ingredients.

Place the canned coconut milk along with the mixing bowl and whisk attachment from a stand mixer in the refrigerator for 8 hours, or overnight.

Work quickly to keep your ingredients from getting warm. Attach the whisk attachment and mixing bowl to the stand mixer immediately before preparing your whipped cream.

Puncture the coconut milk cans with the pointed end of a can opener and drain and discard the liquid from the cans. (Or save it for smoothies.)

Once the liquid is drained, open the cans and scoop out the coconut fat from the cans into the chilled mixing bowl.

Whip the coconut fat on high speed for about 15 to 20 seconds, or until just smooth.

Add the confectioners' sugar and mix for about 20 seconds more, starting at low and quickly moving up to high, or just until incorporated. (Do not overmix!)

Use vegan whipped cream immediately or store in the refrigerator for up to 3 to 4 hours before use.