Gently flip the can of coconut milk upside down and open it up; pour the liquid that sits on top into a small bowl. You're not going to use this, so you can use it in another recipe or just plain drink it!
Transfer the solid coconut cream to a large mixing bowl (bonus points if you can use a cold stainless steel bowl) and beat on high speed with a hand mixer until the cream gets light and fluffy, about 3-4 minutes.
Add honey and vanilla powder (or vanilla extract) and resume beating on high for another minute or so, until the ingredients are well combined and the cream gets even fluffier still.
Use to garnish your favorite desserts without delay.
This whipped cream will keep for a few days in the fridge but will firm up some and may become a bit grainy, so it might be necessary to give it another quick beating just to "freshen it up" at the time of using.