Do not shake the coconut milk. You want the coconut fat that accumulates on the top to stay there. Hold the can over a bowl. Using a manual can opener with a sharp end, puncture a hole on either side of the bottom of the can. Let the coconut water run out. You can save this and use for curries, rice pudding, etc.
Open the top of the can. See all that creamy stuff? That's what you want. Scoop it all out into a bowl. Add vanilla and sugar and whisk or beat for 1 minute. Put this into your refrigerator. Wait an hour. The best vegan whipped cream you've ever had - guaranteed.