Open the cans of chilled coconut milk and scoop out the solidified cream into a mixing bowl, leaving the clear liquid behind (save it for another use, such as in smoothies).

Using an electric mixer, beat the coconut cream on high speed until it starts to thicken and soft peaks form.

Add the powdered sugar, vanilla extract, and a pinch of sea salt to the bowl. Continue to beat until well combined and the mixture reaches a whipped cream consistency.

Transfer the coconut cream to a container and refrigerate until ready to use. It will firm up a bit more when chilled.