The first and most important step is to put a can of coconut milk in the coldest part of your fridge for a full 24 hours. This is how you separate the fatty cream from coconut water.
After 24 hours have passed, take out the can and flip it over. Open it and carefully pour out the water on top (remember, you flipped it, so that was previously the bottom). Don’t throw out the water! Use in a smoothie.
The amount of cream you end up with can vary. I ended up with about a cup, maybe a bit more. Here it is while still chunky.
Whisk the cream and add your sugar and vanilla. This won’t necessarily be in the amounts listed for the recipe. Put in a tablespoon of powdered sugar and a 1/4 tsp of vanilla, whisk, and taste. The amount of sugar and vanilla you use will depend on your personal preference and the amount of cream you have.
Slice up your strawberries (or you can just leave them whole).
Put a dollop of cream on the strawberries and enjoy! You can use the coconut cream as a dip instead, but this is more like British strawberries and cream.
Let your strawberries come to room temperature for the best flavor.