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Use can coconut cream.
Use vanilla bean.
You need to prepare icing sugar (or any powdered sweetener).

Imagine having fresh, homemade whipped cream to top your cakes and other confections with. It's easier to make than you might think. Here are the perfect recipes for a frothy, dessert-like topping without the preservatives. One cup of whipping cream yields two cups of whipped cream.

Put the unopened can of coconut cream in the fridge overnight. Do not shake..
Remove can from fridge. Turn upside down. Open. Pour contents into a bowl..
Cut the vanilla bean in half, lengthways. With a knife, slowly & carefully scrape out the seeds..
Add the vanilla seeds to the coconut cream. Add icing sugar to desired sweetness, taste. I dont like things to be to sweet thats why I haven't put a quantity..
With a whisk, whip the cream mixture until it thickens. Keep in fridge until use. Keeps for couple days..

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