1. Place the can of coconut milk/cream in the refrigerator to chill for at least 24 hours prior to use. Place your mixing bowl and mixers in the refrigerator 1 hour before beginning the whipped cream.
2. Remove the can, and flip upside down. Open the can and pour off all of the liquid into a separate container, to be used for another purpose. Scoop out all of the cream into the chilled mixing bowl.
3. Whip the cream at medium-high speed for about 2 minutes, or until fluffy and peaks begin to form. Add in the sweetener, vanilla and cocoa powder (if making chocolate) and continue to mix until the consistency is smooth.
4. Use immediately, or keep the whipped cream in the refrigerator until ready to use.

Whipped cream will keep in the refrigerator for up to 1 week in an airtight container, or up to 1 month in the freezer. When ready to use, thaw overnight in refrigerator and then re-whip as needed.