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Place the can of coconut milk in the refrigerator until chilled, at least 4 hours. Open the can and spoon the thick layer of coconut cream off with a spoon, leaving the watery liquid behind. (You can save it for use in smoothies, soups or almost anywhere you'd use reduced-fat coconut milk.)
Place the coconut cream in the bowl of an electric mixer and beat until light and airy, about 3 minutes. Beat in sugar and vanilla. Serve immediately, or refrigerate up to 3 days.