Place coconut milk in the refrigerator for at least 5 hours or overnight. (Each can makes about 2 cups of whipped cream.)
A few minutes before you begin, place a medium-sized mixing bowl and the beaters into the freezer to chill. Once they are nice and cold, remove everything from the freezer and refrigerator.
Open the can of coconut milk and use a slotted spoon to remove the solid coconut cream. (Do not add anything that is not completely solid. Additional liquid will lead to less volume and a runny consistency.) Add the solid coconut cream to the well-chilled bowl. You will be left with about ½ can of coconut water in the can, which you may discard.
In a small saucepan, bring water to a boil and add pectin. Boil for 1 minute and set aside.
Beat the coconut cream until nice and fluffy, about 2 minutes. Stop beating and add the powdered sugar and vanilla. Beat once again to incorporate. Whip until light and fluffy.
Use on all of your favorite desserts. Be sure to use the coconut whip right away or cover and keep in the refrigerator for up to 3 days.
Pectin is a great vegan way to give the whipped cream more body!