Pour the contents of the tin into a tall glass and sit it in the fridge for at least two hours or until it separates into a clearish liquid on the bottom and white on the top.

Scrape the white top into the bowl of an electric mixer and add the vanilla.

Whisk the two together starting at low speed and then increase to medium and then whip until it thickens (about five minutes).

Refrigerate until you're ready to serve. Serve as you would whipped cream.