Heat the soy milk in 10 second bursts in the microwave until lukewarm (it should feel warm to the touch but not hot). Place the soy milk in the cup of a high speed blender followed by the melted deodorised coconut oil. Blend together on the highest speed until smooth.

Cover and transfer to the fridge and chill for a minimum of 4 hours, but ideally overnight. Alternatively you can blend the cream and refrigerate up to 5 days in advance before moving onto the next step.

With the lid still on, shake up the refrigerated cream to re-homogenise it then transfer to the bowl of a stand mixer. If using a hand-mixer, transfer to a large bowl. Starting with the mixer on low speed and working your way upwards gradually, whip the cream until the texture has thickened and the cream falls from the beaters in ribbons.

Add the icing sugar and vanilla then whisk again on high speed until soft to stiff peaks form. Don't over whisk or the mixture will curdle, like real cream, into butter.

Serve immediately or cover and refrigerate for up to a day.