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.