In a small saucepan, heat the entire can of coconut cream on the stove (so it mixes solid and liquids) until it is just about to boil. Pour 1 cup over the chips and whisk together until melted. Whisk in the vanilla until very smooth and creamy. Reserve the remaining coconut cream for another time or to add to creamy soups.
Optional to whisk with an electric mixer on high for 2 minutes to give it a whipped consistency.
Store in an airtight container in the refrigerator for up to 1 week.